portobello vegan fajitas
How to Make Vegan Fajitas
STEP 1 – Blend up the fajita sauce and set it aside.
STEP 2 – Sauté the mushrooms until perfectly browned and set aside.
STEP 3 – In the same pan, sauté the onions and peppers until slightly tender and somewhat charred.
STEP 4 – Add the sauce and cook for a few minutes to incorporate flavors.
How to Serve
They are delicious with warm corn tortillas, lime wedges, fresh-cut cilantro, vegan sour cream, guacamole, or Spanish Rice and Beans, but feel free to get creative. They are pretty spicy, but if you want to turn up the heat, add your favorite hot sauce or salsa.
Tips for Cooking Mushrooms
- The key to flavorful veggies is perfectly browning and caramelizing them. Make sure your heat is high enough and don’t add them to the pan until it’s hot. You should hear that familiar sizzle right away!
- Don’t overcrowd the pan when sauteéing the mushrooms or they will steam instead of searing and browning. They need lots of room, so you may need to cook the portobellos in two batches.
- To clean mushrooms, use a dry, slightly damp paper towel or a soft brush to clean each mushroom. Mushrooms are like sponges and will absorb a lot of water which can make the mushrooms soggy.
- The brown gills on the mushrooms can be gently scraped if desired. They make the vegetable mixture a little darker, but it doesn’t affect the taste. I usually leave them intact.
An alternative to Fajita Sauce
If you think the sauce might be too spicy for your taste, you can omit it altogether. Instead, add the dry spices (garlic powder, cumin, chili powder) when the cooked mushrooms go into the pan of sauteéd onions and peppers. You can add ½ teaspoon of smoked paprika too. Add a squeeze of lime juice when everything is done.
