Vegan fajitas
Omg this was the best. I just had to share it. As a newer vegan cook I know I’ve struggled to find the flavor I desire in the past but this one was out of the park with great flavor! And I created the recipe myself! I’m not a chef by any means but I think it came out great. I was going to use the fajita mix packet but decided to just make my own and I think it came out amazing. I wish I had gotten better photos, but next time I will.
I hope you get to try this and enjoy!
Here’s the recipe.
4 portobello caps ribs and stem removed rinsed and sliced in 1/2 inch slices
One red onion sliced
Two bell peppers sliced
Sprouted corn tortillas
Avacado (smashed) or guacamole
For seasoning: 1/2 tsp of:
Cumin, chili pepper, oregano, onion powder or flakes,
1/4 tsp garlic powder,
and the juice of one lime.
Add a pinch of salt if desired.
Mix together the spices. Do not add the lime juice yet!
Place portobello slices In a sauté pan and let them reduce for about 40 minutes. Make sure they don’t stick to the bottom and add a little bit of water in the bottom of the pan if needed but the goal is to reduce so they are meaty but not watery. Strain and set aside. This will act as the “meat” for the fajitas.
Clean pan.
Add the onions and peppers and 1/3 of the seasoning. Sautee and cover for 6 minutes over medium high. Add a little veggie broth to the bottom of pan if needed to help them cook (1-2tbs).
Add the mushrooms with the remainder of the seasoning and the juice of one lime.
Mix and cover and cook for 6 minutes.
Check for the desired tenderness and serve when ready.
Over a cast iron skillet brown both sides of the corn tortillas for about 45 seconds until they are slightly browned and firm.
Serve the corn tortilla with the fajita mixture and top with guacamole, lettuce and tomato!
Add a squeeze of lime juice and fresh cilantro if desired!
If you try it out I’d love your feedback!
I love my new life! 