These delicious vegan fajitas are super easy to make for a quick, tasty plant-based meal the whole family will enjoy.

Tortilla filled with bell peppers, onion and avocado on a cutting board.

Features

  • Dietary Features: Vegan, can be gluten-free (just use corn tortillas), can be oil-free.
  • Quick and easy to make – just a few minutes of prep and a quick cooking time.
  • For a fun family-friendly dinner, make a fajita table with all your favourite fillings like dairy-free cheese, sour cream, salsa, green onion, beans, cilantro and lime.
  • Perfect quick and healthy weeknight meal.

Ingredient Notes

Overhead view of various vegetables on a cutting board with some marinade in a bowl and a wheat tortilla.

Complete list of ingredients with amounts and instructions is located in the recipe card below.

  • Olive Oil: For creating the marinade for the veggies. If you prefer the recipe to be oil-free, you can use 2 tbsp of broth.
  • Spices: To season the veggies, you’ll need cumin, paprika, garlic powder, onion powder and black pepper. For some heat, you can add a pinch of cayenne or red pepper flakes.
  • Veggies: Bell peppers, onion and portobello mushrooms. If you don’t like mushrooms, it’s totally fine to omit them or add some extra bell pepper to replace them.
  • Toppings: Up to you! I like refried black beans, dairy-free sour cream, salsa and avocado but anything goes. Try some vegan cheese if you like!

Step-by-Step with Photos

Step 1: Whisk together the marinade ingredients in a large mixing bowl.

Step 2: Chop all the veggies into thick slices then add to the bowl with the marinade, mix well and let sit for 10 minutes.

Step 3: Heat a large skillet over medium heat, then add the veggies and cook for 5-7 minutes until just tender.

Cooked fajita vegetables in a large skillet.

Serve the veggies in your favourite corn or wheat tortillas with toppings like sour cream, salsa and refried beans.

Drizzling cashew cream onto a vegan fajita.

FAQs


Can I use store-bought taco or fajita seasoning?

Sure! You can use store-bought seasoning and follow the package instructions to make your veggies.

Do I have to use mushrooms?

Nope. Just leave them out if you don’t like them.

Can I make this on a sheet pan?

Sure! For sheet pan fajitas, preheat oven to 425 F then add the veggies and marinade to a sheet pan. Mix well then roast at 420 F for 7-10 minutes until tender and lightly browned.

Can I add protein to these?

Sure. Toss in a can of rinsed chickpeas or a store-bought meat alternative like chick’n tenders or veggie ground round.

Notes

Overhead view of two vegetable fajitas.

Storing

  • The cooked veggies can be stored in a container in the fridge for up to 3 days.
  • Reheat as needed on the stovetop or in the microwave.
  • Not suitable for freezing.
  • Leftover veggies can also be used for other uses like in these breakfast tacos, burrito bowls, burritos or taco salad.

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Print
Tortilla filled with bell peppers, onion and avocado on a cutting board.

Vegan Fajitas

  • Author: Deryn
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 minutes
  • Yield: 4 1x
  • Category: Main Dish
  • Cuisine: Mexican
  • Diet: Vegan

These vegan fajitas are perfect for a quick and tasty home-cooked meal any night of the week. Marinate and cook up the veggies then serve hot with all your favourite fajita toppings like sour cream and salsa.


Scale

Ingredients

Vegetable Marinade:

Vegetables:

  • 1 red bell pepper, thickly sliced
  • 1 yellow bell pepper, thickly sliced
  • 1 green bell pepper, thickly sliced
  • 1 large red onion, thickly sliced
  • 2 cups chopped baby portobello mushrooms (300 g)

For Serving:

  • 8 tortillas (corn for GF version)
  • diced avocado
  • fresh cilantro
  • lime
  • sliced green onions
  • vegan sour cream
  • salsa

Instructions

  1. Firstly, prepare the marinade by combining all ingredients together until fully mixed.
  2. Slice the peppers, onion and mushrooms into thick slices. Place all the vegetable
    slices into a large bowl. Add the marinade and coat everything evenly. Set aside for 10 minutes.
  3. In the meantime prepare your favourite toppings for serving.
  4. Heat a large cast iron skillet over medium heat. Add the marinated vegetables and cook, until just tender, 5-7 minutes.
  5. Assemble your fajitas by putting the cooked vegetable filling at the bottom of each tortilla. Top with chopped avocado, sour cream, salsa, fresh cilantro and a squeeze of lime.

Notes

Nutrition facts include 1/4 of the vegetable mixture and 2 corn tortillas per serving.

Storing: The cooked veggies can be stored in a container in the fridge for up to 3 days. Reheat as needed on the stovetop or in the microwave. Not suitable for freezing.

Leftover veggies can be used for other uses like in these breakfast tacos, burrito bowls, burritos or taco salad.

Nutrition

  • Serving Size: 2 fajitas
  • Calories: 343
  • Sugar: 5 g
  • Sodium: 19 mg
  • Fat: 10 g
  • Carbohydrates: 60 g
  • Fiber: 8 g
  • Protein: 9 g

Keywords: vegan fajitas, veggie fajitas