These delicious vegan fajitas are super easy to make for a quick, tasty plant-based meal the whole family will enjoy.
- 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.
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.
Serve the veggies in your favourite corn or wheat tortillas with toppings like sour cream, salsa and refried beans.
Sure! You can use store-bought seasoning and follow the package instructions to make your veggies.
Nope. Just leave them out if you don’t like them.
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.
Sure. Toss in a can of rinsed chickpeas or a store-bought meat alternative like chick’n tenders or veggie ground round.
- Try these homemade refried beans for a filling.
- For a yummy sauce for topping, try this spicy mayo, vegan cheese sauce, cashew cream, avocado sauce or spicy chipotle sauce.
- Guacamole makes a great addition to these!
- Gluten-Free Option: Be sure to use corn tortillas.
- Oil-Free Option: Use broth instead of olive oil.
- Spicy Option: Serve with your favourite hot sauce or spicy salsa or add cayenne or red pepper flakes to the seasoning mix.
- 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.
- Roasted Cauliflower Burrito Bowls
- Vegan Lentil Tostadas
- Vegan Lentil Tacos
- Vegan Taco Salad
- Instant Pot Refried Black Beans
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- 2 tbsp olive oil (30 mL)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp garlic powder or minced fresh garlic
- 1 tsp onion powder
- ¼ tsp black pepper
- 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)
- 8 tortillas (corn for GF version)
- diced avocado
- fresh cilantro
- sliced green onions
- vegan sour cream
- Firstly, prepare the marinade by combining all ingredients together until fully mixed.
- 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.
- In the meantime prepare your favourite toppings for serving.
- Heat a large cast iron skillet over medium heat. Add the marinated vegetables and cook, until just tender, 5-7 minutes.
- 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.
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.
- 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