Delicious Vegan Fajitas: The Ultimate Vegetarian Fajita Recipe 2024

The temperature has dropped and there is a pleasant, light breeze in the air once more after a few days of oppressive heat in this area. Even though I enjoy warm weather, I’m relieved that wasn’t too extreme, especially for someone who is stuck in a city and no longer lives near the sea. If the weather hadn’t subsided a little, all I could have done today would have been to make another salad recipe. Fortunately, turning on the oven is no longer agony, so I have a much more exciting recipe for vegan fajitas for you today.

This vegetarian fajita recipe works well made on the hob, but baking the mushrooms is especially beneficial. I had originally planned to bake the mushrooms and then sizzle the onions and peppers in a pan separately, but then I had an idea and chose to bake them together. This method is far easier to understand and more practical. These plant-based fajitas are an ideal weeknight supper option or effortless entertaining that won’t leave you too tired to fully enjoy the evening after cooking. Maybe it’s just me, though. Sometimes I’m under so much mental strain to have everything perfect and for everyone to enjoy the food that it exhausts me.

However, I’m trying harder and harder to be kind to myself, and I’m happy to say that it really does improve one’s mood.

Ultimate Test of the Vegetarian Fajita Recipe 2024

Therefore, making these vegan fajitas is incredibly simple. All you have to do is roughly chop some peppers and onions. After that, arrange them on a sizable baking tray with a few oyster mushrooms and cover with a spice-infused marinade. If you have the time, let the ingredients marinate for a few hours. If not, throw them in the oven right away. After that, just give the oven 30 minutes to work its magic, and you’re done!

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Enjoy with store-bought tortillas (I made mine, of course, because I’m a perfectionist to a certain extent 😉), vegan sour cream, a ripe avocado, fresh coriander, and lime juice. Both you and your guests will be content as canines if you remember to serve some cold summer ale, if that’s your thing. It is not mandatory, but it is highly recommended to consume food outside.We hope you find these as enjoyable as we have!

Delicious Vegan Fajitas Ingredients

FILLING

• • 60 ml / ¼ cup olive oil*
  • 35 ml / 2½ tbsp soy sauce or tamari (for GF version) or ¾ tsp salt
  • 30-45 ml / 2-3 tbsp lime juice, adjust to taste (I like 3 tbsp)
  • 2 tsp maple syrup
  • 2 cloves garlic, finely grated
  • 1¼ tsp ground cumin
  • 1¼ tsp smoked paprika
  • ¼ tsp black pepper
  • 1/8 tsp cayenne pepper, to taste
  • 1 red bell pepper, thickly sliced
  • 1 yellow bell pepper, thickly sliced
  • 1 red onion, thickly sliced
  • 300 g / 10½ oz oyster mushrooms
  • 8 soft tortillas* (corn for GF version), kept warm

REMAINING INGREDIENTS

• avocado or guacamole
• vegan sour cream, homemade or shop-bought
• small bunch of coriander
• lime wedges

Approach

• Combine the first nine ingredients to make the marinade. Blend thoroughly.
• Arrange all of the onion and pepper slices in a big, deep baking tray (such as this one). Add the mushrooms and use your hands to tear the larger ones into smaller pieces.
• Cover everything with the marinade and refrigerate for as long as possible. If desired, you can bake the food right away.
• Set the oven’s temperature to 200°C (390°F).
• Bake the mushrooms and peppers for about 15 minutes, giving everything a good stir and then increase the temperature 225° C / 435° F to bake for another 20-25 minutes, until all juices bake out and the ingredients get a nice char.

ASSEMBLY

Place a generous amount of filling in the bottom of each tortilla to assemble your vegan fajitas. Add chopped avocado, vegan sour cream, fresh coriander, lime juice, and a dash of Tabasco (if desired) to finish.

NOTES

If you’re looking for an even healthier option, you can use less oil—at the very least, 30 ml or 2 tbsp—but you can also use vegetable stock in place of oil. Oil seals in moisture, enhances flavour, and improves the marinade’s adhesion to the ingredients.Myself, I made the corn tortillas. I have not included the vegetarian fajita recipe for making tortillas because I want to keep it simple and quick, and because I am aware that store-bought versions exist (like these, for example). However, if you would like to make them yourself, here is the vegetarian fajita recipe I used.

NUTRITIONAL INFO

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