Easy vegan fajitas

Easy vegan fajitas

easy vegan fajitas

After a few days of unbearable heat around these parts, the temperature has come back down and there is a nice gentle breeze in the air again. I’m glad, as even though I love warm weather, that was a bit much, especially when you are stuck in a city and no longer live by the sea. Had the weather not calmed down a bit, all I could manage today would be another salad recipe but luckily putting the oven on is no longer torture and so I have a way more exciting recipe for you today, for vegan ‘chicken’ fajitas.

While this recipe can be done on the stove top, the mushrooms in particular benefit from being baked. Initially, I started off baking the mushrooms and sizzling the onions and peppers in a pan separately, but then I had a brainwave and decided to combine the two and bake them instead. This way is so much more straight forward and convenient. It makes it perfect midweek dinner material or low effort entertaining that doesn’t leave you so exhausted preparing the meal that you end up not really enjoying the evening. Or maybe that’s just me. I sometimes feel so much pressure for everything to be spot on and for everyone to enjoy the food that all that mental fretting leaves me drained. Although I am working on cutting myself some slack more and more often and I am happy to report that it really does work wonders on one’s mood.

So these vegan fajitas are really super easy to make. All you need to do is to chop up some onion and peppers roughly. Then place them and some oyster mushrooms on a large baking tray and coat in a marinade fragrant with spices. Leave the ingredients to marinate for a few hours if you can or shove into the oven straight way if you are too hungry to wait. Then wait half an hour for the oven to do its magic and that’s it, YOU ARE DONE!

Use shop-bought tortillas (I obviously made my own cos my perfectionism is only curable up to a point 😉 ), vegan sour cream, a ripe avocado, some fresh coriander and a squeeze of lime and enjoy. Don’t forget about some chilled summer ale (if you are that way inclined) and both YOU and your guests will be a bunch of happy bunnies. An al fresco consumption method is highly recommended but not a non-negotiable…Hope you’ll enjoy these as much as we have!

vegan fajitas ingredients

vegan fajitas mushrooms

vegan fajitas making

vegan fajitas baked

vegan fajitas close up

serves
3-4
PREP
20 min
COOKING
40 min
serves
3-4
PREPARATION
20 min
COOKING
40 min
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
METHOD
  1. Make the marinade by combining the first 9 ingredients together. Mix really well.
  2. Put all of the pepper and onion slices on a large, deep, baking tray (like this). Add the mushrooms, tearing bigger ones into smaller pieces with your hands.
  3. Coat everything in the marinade and set aside for as long as you can, but you can bake straight away too, if you wish.
  4. Preheat the oven to 200° C / 390° F.
  5. 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

  1. Assemble your fajitas by putting a generous amount of filling at the bottom of each tortilla. Finish off with chopped avocado, vegan sour cream, fresh coriander and a squeeze of lime and a dash of Tabasco (if liked).

NOTES
*You can get away with less oil if you are seeking an even healthier option – I would recommend 30 ml / 2 tbsp at the very least – although using veggie stock instead of oil will work also. Oil adds flavour, makes the marinade stick to the ingredients better and locks in moisture.

**I made my own corn tortillas. In the interest of keeping this recipe short and sweet and knowing there there are shop-bought tortillas available (like these, for example), I have not included the tortilla making process in the recipe but if feel like making them yourself, here is the recipe I followed.

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NUTRITIONAL INFO
calories
532
27%
sugars
7 g
8%
fats
23 g
33%
saturates
4 g
18%
proteins
13 g
25%
carbs
76 g
29%
*per serving
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5.0
27 reviews, 41 comments
REVIEWS & QUESTIONS
Marnie:
so easy and full of flavour
    Ania
    Ania:
    Thanks so much, Marnie! I am delighted to hear that you enjoy this dish and thanks so much for taking the time to review, much appreciated. x Ania
Carolyn:
This is our family’s favorite! The marinade is perfect and there are never any leftovers! We make this at least once a month.
    Ania
    Ania:
    That is lovely to hear, Carolyn! Thanks so much for taking the time to review, I really appreciate it. x Ania
Gordon Tansey:
Hi Ania - really looking forward to cooking this for my vegan GF daughter in law. A quick question- how long is too long to marinate the veg? I’m off to work, so can they sit (in a zip lock bag in fridge) for 8 hours or will that turn the veg?
Cheers and will give you an update after I serve it.
    Ania
    Ania:
    Hi Gordon,
    Apologies for a late reply, I was on holidays until today. I hope I am not too late, but the answer is you can marinate it for 8 hrs absolutely, no problem. I would keep it in a baking tin/dish rather than a plastic bag to let it breathe a little. I hope your daughter will enjoy them and how nice of you to go to such trouble! She must be stoked to have such a thoughtful parent! x Ania
Natalia:
Really, really good and ridiculously easy! Really tasty marinade that turns to a nice sauce. Thank you!
    Ania
    Ania:
    Thanks for your kind words, Natalia! I am delighted to hear that you found them easy and enjoyed them and I really appreciate you taking the time to review - it helps me a lot! x Ania
Jana:
I had some Portobello mushrooms on hand and a husband who was craving salsa. So I made this and switched the shrooms for the ones I had and my husband is now sitting at the table rubbing his belly and asking when can we have this again! Thank you Ania!
    Ania
    Ania:
    That's a beautiful description, Jana - reminded me of my cat after she has had a good feed ;) - hope your husband doesn't mind the comparison, hahaha! So glad it went down so well with you both and many thanks for taking the time to let me know that it was enjoyed - really appreciate it. x Ania
Amé:
I had my first ever all vegan, organic dinner party tonight for some friends who are strict vegan and used this recipe. Wow! I made a couple of changes and used chipotle Chile powder, portobello and ahítale mushroom (only because I found your recipe after I grocery shopped). I was skeptical about it turning out tasting grilled but it did! Love the marinade. May need to use this on other recipes. Thank you!
    Ania
    Ania:
    Thank you so much, Amé! I am delighted that you enjoyed this dish and I really appreciate you taking the time to review, thank you. x Ania
grace:
We made these fajita vegetables as part of a selection of filling for tacos. They were easy to make (I always appreciate being able to stick something in the oven) and full of flavour. The thickness of the sliced vegetables really makes a difference- some of our peppers were more thinly sliced, and while the flavour was good, the texture wasn't as satisfying as the larger pieces. These will definitely be included as regulars for future tacos.
    Ania
    Ania:
    Thanks Grace, I am delighted that you enjoyed this enough to make again. Yes, the peppers and onion do dry out in the oven so slicing them a bit thicker is what works best in my opinion. x Ania
Eileen:
This is one of my favourites, so tasty and I’m not vegan.
Have shared this with family and friends and we all love it.
    Ania
    Ania:
    Thanks so much, Eileen! I am so happy to hear that this recipe has become such a favourite! Thank you for taking the time to leave this lovely review, I really appreciate it.x Ania
Jo Brown:
Hello, I’m planning on making these for a friend this week…please can you tell me what you would recommend adding to the fresh tomato salsa ? - it look lovely in your photo! Thanks :)
    Ania
    Ania:
    Hi Jo,
    Great idea, I hope your friend likes it! The salsa is simply finely diced plum tomatoes, red onion, fresh coriander, a pinch of sugar, some lime juice and olive oil (+ S&P). Really simple and I just make it to taste. x Ania
Laura:
Wanted to make something quick and easy tonight but WOW this was amazing!! Will definitely make this again! Thank you!
    Ania
    Ania:
    Thank you, Laura! I'm delighted to hear that they hit the spot and that you are planning to make them again. x Ania
Diana parada:
This has become my favourite recipe. My husband and I cook this twice a month and switch and change some of the ingredients - what a wonderful, easy, delicious and versatile recipe. Thank you 🙏🏽
    Ania
    Ania:
    Thanks for your kind words, Diana! I'm so happy to hear that this has become one of your staples and thank you so much for returning to review this recipe - I really appreciate it. x Ania
kamrun nahar dipa:
Love this recipe! Thanks for sharing!
    Ania
    Ania:
    Lovely to hear! You are welcome! x Ania
Natalie:
Will probably cook the veggies on stove top next time to better judge how they are progressing but I love the flavour!! Definitely going to make again :-)
    Ania
    Ania:
    Thanks Natalie, glad you enjoyed them. If you'd rather they were done less, you can simply lower the temperature or/and take them out earlier. You can certainly do them on the stove but you won't get that nice caramelisation. Ania
Collin Sawatzky:
Absolutely fantastic! Thank you for this recipe!!
Likely the best fajita marinade/sauce I've ever had - although it was a touch acidic to me, so I added a touch more maple syrup. I ended up with too many veggies and not enough meatiness from the mushrooms. Next time I'll double the mushrooms and include shiitakes as well.
5 * out of 5!!!
    Ania
    Ania:
    Thank you Collin, I am glad you enjoyed it! As for the acidity, I did say I enjoy things on the tangy side :) and to adjust to taste! x Ania
Tracy Chapman:
This has become one of my go-to mid week suppers. It’s super tasty and easy to make. Thank you Ania - your blog has really become one of my most relied upon resources.
    Ania
    Ania:
    Aw, thank you so much, Tracy! That really makes my heart sing with joy! I am delighted that you enjoyed this recipe and that you found it easy to make too! x Ania
Hinke:
Just made these this afternoon with my non-vegan friends. Used less oil and made it in a pan. But they were incredibly delicious! And so easy too! Also and easy way to get in some veggies :)
    Ania
    Ania:
    Thanks, Hinke! I'm glad you and your friends enjoyed them and that you found them easy to make too. And I really appreciate you taking the time to review - thank you. x Ania
Lin Heidt:
This is an excellent recipe and tastes so much like the non-vegan alternative I am so used to from Mexico and elsewhere. Make sure to do pieces indicated size; mine were too thin first time.
    Ania
    Ania:
    Thanks Lin, I'm really happy to enjoyed this dish! And I really appreciate you taking the time to leave a review. x Ania
Celine Marks:
Such a tasty recipe with lots of different flavours and textures! Thank you for such a great recipe. Really healthy and nutritious- I don't feel bad going back for seconds or thirds ! :)
    Ania
    Ania:
    Thanks Celine, I'm delighted to hear that enjoyed these so much. And thanks so much for taking the time to review this recipe - much appreciated. x Ania
Amy:
This recipe is life-changing’! It’s not just delicious in itself but I’ve realised that this marinade works with most vegetables. My favourite being roasted cauliflower and chickpeas slathered in the mix, then roasted for about 25 mins. Then I add roasted corn and some wilted spinach.
    Ania
    Ania:
    Aw, thanks so much, Amy - 'life-changing' is some compliment! I will take that! Cauliflower and chickpeas sound great in this marinade too, I agree. x Ania
Cynthia:
I’ve made these twice now. Really good and really easy to make. I do cut down on the oil and find they are delicious just the same. The addition of maybe some avocado and a dollop of vegan sour cream feels like I‘ve stepped into an authentic Mexican restaurant. This is a staple recipe in our home now. Thank you!
    Ania
    Ania:
    Thank you so much for your kind words, Cynthia. I'm delighted to hear that this recipe has served you and your family so well. And thank you so much for taking the time to leave a review - I really appreciate it! x Ania
Clara:
These fajitas are AH-MAZING!!!!! Thank you for such a delicious and tasty recipe!
    Ania
    Ania:
    Thank you, Clara! I'm delighted to hear that you enjoyed them so much and thanks for taking the time to review - much appreciated! x Ania
Jane Stuart Brown:
So tasty....
I’d be very grateful to hear how you make your corn tortillas XThank you love JANE 💜
    Ania
    Ania:
    Thanks Jane! I'm delighted you enjoyed these and thanks so much for taking the time to let me know! Here is my tortilla recipe (link). x Ania
Marisa:
I loooooove this recipe! So easy and quick to make and full of flavor! Lazy cat kitchen never disappoints!
    Ania
    Ania:
    Aw, thanks so much for you kind words, Marisa! I’m delighted to hear that you enjoyed this recipe so much and thanks for taking the time to review – much appreciated! x Ania
Kristin:
these were so delicious and easy! i love one pan meals, and the flavor combo was so good.
    Ania
    Ania:
    Thanks so much, Kristin, that's so nice to hear. And thank you for taking the time to let me know that you enjoyed this dish - much appreciated. Ania
Bridget:
Love this recipe! Checks all the boxes- short list of on-hand ingredients, minimal prep work and easy clean up- what’s not to love ? Most importantly- delicious meal that pleases the entire family- yay! So happy to have found this site
    Ania
    Ania:
    I'm so delighted to hear that, Bridget. Thank you so much for taking the time to let me know that you enjoyed my recipe and I'm equally happy that you have stumbled upon my blog. I hope you'll find other recipes just as enjoyable. Ania
Jenny, The Blender Guide:
I love it. Vgean and delicious looking. And I really like the bake method. Much easier and healthier than frying.
    Ania
    Ania:
    Thanks so much, Jenny! I'm so pleased to hear you loved this dish so much. We love it too, it's become a staple in our house ever since I come up with this recipe. x Ania
Elle:
This was really good! I love the texture of the mushrooms. Thank you for the recipe :)
    Ania
    Ania:
    I'm so happy to hear that. And thank you for letting me know that you enjoyed them, Elle! Ania
Carolyn:
Made these last night and they were fantastic - we cooked them on the grill (in a cast iron pan) because it’s been too hot to turn on the oven:) My husband and son both said this is an instant classic! Will be part of our regular rotation. Thanks for sharing.
    Ania
    Ania:
    That’s fantastic to hear, Carolyn! Thanks so much for taking the time to let me and other readers know that they were such a hit in your household. Ania
no makeup:
These look so delicious, I’m looking forward to making them!
    Ania
    Ania:
    Great, I hope you'll enjoy them as much as we did! Ania
Andreea:
Look so Good! Do you recommend anything else to replace the mushroom with? My son does not really like the mushrooms (was thinking at tempeh maybe)
    Ania
    Ania:
    Thank you! Tempeh won't quite give you the same texture. I would opt out for young jackfruit (like in this recipe), eggplant or perhaps batons of tofu. Hope this helps! Ania
Carol:
Yes, I too, would like to see your recipe for GF tortillas. I don't trust packaged GF. I have to make it myself.
    Ania
    Ania:
    Thanks Carol, I will publish them as a separate recipe. Ania
Suzanne:
These look so delicious, I’m looking forward to making them! I would love your recipe for the corn tortillas as my husband is GF so we eat a lot corn tortillas; we would like to make them and know your recipe would be a winner! Thanks for sharing your awesome recipes, we enjoy them! Cheers!
    Ania
    Ania:
    Thanks Suzanne, I hope you'll enjoy them. I will publish it soon, promise! x Ania
Polly:
Hi, could you please indeed share also your recipe for tortillas? I was already hoping to find it in this fajitas recipe. =)
    Ania
    Ania:
    I will do. There is quite a lot of detail to explain and I really wanted this recipe to be nice and simple. Ania
Jennie Taylor:
Sound lush - can't wait to try them. And yes please to the homemade GF tortilla recipe! They don't sell them where I live....
    Ania
    Ania:
    Thanks, I hope you'll enjoy them! I will do very soon! Ania
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