Vegan Portobello Fajitas

What you need to feed 5 (and have a few servings left over for lunches, I can personally attest to the fajita veggies being amazing on a salad)

For the Portobello Fajitas:
4 bell peppers, seeds removed and thinly sliced
2 yellow or white onions (I’ve even used a red one before), cut into thin rounds
4-5 portobello mushrooms, stems removed, wiped clean and thinly sliced (you can use chopped regular mushrooms but the portobello are my favorite! I actually think the chopped little shrooms are what’s pictured. Oops.)
2 tsp minced garlic
Dashes of salt
6 or more tortillas (we usually use the smaller organic ones but you can use any size or brand you wish).

Fajita type toppings:
Pico de gallo
Or our personal favorite: “Tapatio creme” you’ll need hot sauce and Veganaise for that one (instructions below)

How to Fajitas:
Heat a large skillet over medium-high heat (if I’m making enough for all 5 of us plus some leftovers for lunches I’ll bust out the big pot). Once hot, add a dash of olive oil or if you’re trying to limit your family’s oil you can use veggie broth (but be prepared to add it in small doses frequently). Toss in the onion.

Honestly I start chopping the peppers as the onion is cooking, when one is done I toss it in and stir.
Chop, chop, chop, toss, stir, stir stir. Continuing till peppers are all chopped and added.

Then I start on the mushrooms. Honestly I don’t have a set “time” for the cooking bit. I just keep stirring and let the flavors bounce off each other. Cut the mushrooms, add to the pan/pot. Cut another, add to the pan/pot.
When all of your mushrooms are done your kitchen will be smelling awesome. Your peppers slightly soft and your onion caramelized.
Turn down your burner to a medium temp, add the garlic and salt, stir occasionally.

Now you’re going to take a small flat pan and place it over a medium-low flame to warm the tortillas, 10-15 seconds on each side is plenty. I’ve also been known to put a heat safe dish over top of the fajita pan (or pot) so the tortillas stay warm as the fajita flavors mingle.

Once you’ve done that you’re done! Add whatever you wish (Co always makes his “Cohan guacamole”) and Brayden likes fresh cilantro and Kap likes cheese (regular, not vegan. To each his own) 🙂

George and I like “Tapatio creme”
It’s completely made up and you can replace the Tapitio with any hot sauce (Sriracha etc) and make it as spicy or mild as you wish.

How to: in a small bowl scoop in 4 tablespoons (or more depending on the size of your group) of Veganaise (I didn’t say THIS part was healthy!).
Now shake the Tapatio over top and stir it all up. Add more hot sauce if you want it spicier, less if you’re a wuss like me. Add in dollop size portions to your tortilla before you put your fillings in. Oh my gosh. So good!

This fajita recipe is rad because it’s not rocket science. You can add more or less of anything and if you want more spice just add different peppers.




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