vegan fajitas

These Vegan Fajita Bowls are loaded with all your favourite fajita toppings, protein-filled and done in just 30 minutes!

Vegan Fajita Bowl

quinoa

olive oil

garlic (minced)

red bell pepper

seitan (12 ounces, sliced)

baby bella mushrooms (sliced)

cherry tomatoes (sliced)

cumin

chili powder

red pepper flakes

oregano

onion powder

salt and pepper

black beans (drained)

lettuce (shredded)

black Beans

sautéed red bell peppers

tomatoes

mushrooms

serving cooked seitan

lime wedges (to serve and squeeze over)

Cook the quinoa according to package directions and mix in 2 teaspoons maple syrup and lime: see here how to cook quinoa

While the quinoa is cooking, heat the olive oil in a large pan over medium high heat.

Add the minced garlic and sauté until fragrant. Add in the sliced bell peppers, the seitan slices, mushrooms and tomatoes. Stir together and add all the seasonings and stir in. Reduce heat to medium and allow all the ingredients to cook until softened, for about 15 minutes. Add in the black beans to heat through and mix in with the rest of the ingredients. Add salt and pepper to taste and add more seasonings if desired.

Remove from heat.

Per bowl, add ½ cup quinoa, ¼ cup lettuce and split the rest of the ingredients into 4 equal bowls in desired quantities. Serve with lime wedges on the side and enjoy!

These are the very best vegan fajitas: a plant based dinner that everyone loves! Roast the veggies on a sheet pan for quick and easy prep.

Vegan Fajitas (on a Sheet Pan!)

white onion

bell peppers

cauliflower

portobello mushroom

teaspoon cumin

smoked paprika (or regular)

garlic powder

salt

avocados

lime

cilantro

tortillas (flour

vegetarian refried beans beans

Preheat the oven to 425 degrees Fahrenheit.

Thinly slice the onion. Slice the bell peppers. Chop the cauliflower into small florets. Chop the mushroom into bite-sized pieces. Add the veggies to a big bowl and toss them with the olive oil, chili powder, cumin, paprika, garlic powder, onion powder, and kosher salt.

Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast 15 minutes, then remove the sheets, stir the veggies, and sprinkle on another 1/2 teaspoon salt spread between the trays (1/4 teaspoon on each). Stir again, then return to the oven and roast another 10 minutes until tender.

Meanwhile, pit the avocados. Scoop out the flesh into a bowl and mash with a fork. Add the lime juice, salt, and cilantro.

Heat the refried beans in a small sauce pan.

If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm. (See How to Warm Tortillas.)

To serve, place the refried beans and roasted veggies in tortillas, and top with guac-ish.

Plant Based Vegan Fajitas are a good &#8220;go to&#8221; meal when you are pressed for time. They are very satisfying and lend themselves to so many different variations. You can use different mixtures of veggies every time you make them&hellip;

Vegan Fajitas

vegetable broth red bell pepper, cut into strips corn tortillas

Sheet Pan Cauliflower Fajitas! Cauliflower takes the place of meat in these mouthwatering, flavorful vegetarian fajitas. Serve with tortillas, vegan sour cream, guacamole and maybe some refried beans on the side.

Sheet Pan Cauliflower Fajitas (Vegetarian Fajitas)

head cauliflower, chopped into bit sized florets

red peppers, sliced

green peppers, sliced

onion,

paprika

Preheat oven to 425 degrees and spray a large sheet pan or two smaller sheet pans with oil. Or use parchment paper.

Add all spices to a small bowl and mix. Set aside.

Place the chopped cauliflower, peppers, onions, spice mixture and olive oil in a large bowl. Mix well.

Add the mixture to sheet pan(s) and roast for 20-25 minutes, until the vegetables are soft with a crisp edge.

Serve with tortillas (corn or flour) with vegan sour cream, guacamole and perhaps a side of refried beans or spanish rice. Enjoy!

Dinner made easy with this simple sheet pan vegan fajitas. It&#x27;s a colorful mix of red and green bell peppers, red onions, and perfectly seasoned soy curls for a simple and delicious vegan and gluten-free meal. One pan, under 30 minutes! 

Sheet Pan Vegan Fajitas with Soy Curls

red onion, (thinly sliced)

red bell pepper,

green bell pepper,

yellow red pepper,

soy curls

coriander

tsp salt

tsp. pepper

corn tortillas

guacamole or 1 avocado, (cubed)

lime,

fresh cilantro, (minced)

jalapeño pepper, (seeded and diced (optional))

Preheat the oven to 425F. Place soy curls in a small bowl and cover with warm water. Top with a lid and let sit for 10 minutes to allow soy curls to rehydrate. 

Meanwhile, slice the peppers and onions and spread evenly onto a large sheet pan. Mix together the spices until they are combined.

Drain the soy curls and add them to the peppers and onions. Top with olive oil and spice blend, mixing with your hands to thoroughly coat the peppers and soy curls. Bake for 25 minutes, until peppers have started to blacken and soy curls are chewy and brown.

While your peppers bake, prepare the avocado, lime, cilantro, and jalapeño, if using. Heat your corn tortillas in the microwave or individually on a skillet.

When peppers and soy curls are done, remove them from the oven and assemble your fajitas. Place the pepper/soy curls mixture at the bottom of a corn tortilla. Top with avocado, lime, cilantro, and jalapeños. Serve immediately.

Spice up your Fajita Friday with these Vegetable Fajitas, a delicious vegan friendly blend of mushrooms, bell peppers, onions, and a whole lot of flavor.

Vegetable Fajitas

olive oil (60 mL)

Tbsp lime juice (30 mL)

½ Tbsp taco seasoning*

bell peppers (use various colors to brighten up the fajitas!)

red onion

tortillas (or 6 small tortillas, use corn tortillas

To serve: sour cream, cilantro, salsa, avocado, lime juice

Prep: Preheat oven to 450°F (230°C).

Marinade: Stir together all Marinade ingredients.

Veggies: Slice mushrooms into ¼ inch slabs. Add them to a large bowl, the toss with the marinade. Cut peppers and onions into slices, then add them to the bowl and toss to lightly coat with the marinade.

Roast: Arrange veggies on a parchment-lined baking sheet in a single layer. Roast for 20 minutes, or until veggies are tender and slightly charred at the edges.

Serve: Warm tortillas prior to serving, then spoon hot veggies onto tortillas. Serve with desired toppings!

These quick &amp; easy fajitas make a flavorful, satisfying weeknight meal. Personalize them with your own favorite toppings!

Portobello Mushroom Fajitas

portobello mushrooms

onion

Tbsp. taco seasoning (recipe below)

lime (about 1 Tbsp.)

corn tortillas (or other tortilla)

yeast

Tbsp. chili powder

paprika (I like smoked)

cayenne pepper (optional – if you like heat)

Prepare mushrooms: Remove stems, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices.

Thinly slice bell peppers and onion.

Make the taco seasoning* by combining all taco seasoning ingredients in a bowl.

In a large skillet over medium heat, add 1 Tbsp. olive oil (or water/broth for oil-free) and the peppers and onions. Cook about 2 minutes.

Add mushroom slices and 1 Tbsp. taco seasoning.

Stirring occasionally, cook another 7-8 minutes or until softened. Add juice of 1/2 lime (or more) and stir. Salt if necessary and turn off heat.

While the veggies are cooking, prepare your toppings of choice. Warm the tortillas if desired.

Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.

Vegans Fajitas with Cauliflower Rice- a fast weeknight meal that is vegan and gluten-free. Or feel free to add chicken!

Vegan Fajitas with Cauliflower Rice

garlic- garlic

apple cider vinegar

portobello mushrooms (or sub boneless skinless, chicken breasts

¼ of an onion, diced

“riced” cauliflower

Mix the marinade ingredients together with a fork in a small bowl.

Cut the bell peppers and portobellos into 1 inch thick slices. Cut the onions into ½ inch thick wedges.

Place on a parchment-lined baking sheet, in a single layer not overlapping.  Brush with the marinade (or toss in a bowl first).

Roast in on the middle rack in the oven 25-35 minutes, tossing halfway through.

While this is roasting, make the Cilantro Cauliflower Rice. Heat oil in a large skillet over medium heat. Add onion, and saute 3-4 more minutes until tender and fragrant. Add riced cauliflower and salt. Saute over medium heat for about 10 minutes, stirring often. Add coriander, zest and lime juice. Adjust salt and lime. Turn heat off until ready to serve.

Assemble the bowls, divide cauliflower rice among bowls, top with roasted veggies (or chicken). Garnish with cilantro, chipotle mayo, avocado, limes, etc.

This was very good--we will definitely be making this again!
I topped it with avacado ans fresh salsa. Riced cauliflower is going to be my go-to over rice now.

Loved this so much, had several non vegan friends over and everyone loved it and had no idea we were cooking strictly vegan. Perfect flavors and totally satisfying.

I made this dish for father's day and it got rave reviews. Love the marinade and lime in the cauliflower. Thx so much for creating something so delish!

Delish! Added some broccoli to the cauliflower rice. Quick and easy.

Bursting with flavor! The cauliflower rice is a perfect balance to the spicy veggies. I added tofu, doubled the cilantro and lime in the cauliflower, and it all sang a song of life. Thanks Sylvia!

Delish! So fast and easy! I bet the veggies would also go well in a tortilla with some cheese. And next time I'll try it with avocado as Stacey suggested. Sylvia, you are the best!

Another great recipe! So flavorful!! Thank you so much for all these awesome recipes!

This recipe was delicious! I doubled it for lunches for my husband and I this week. Next time, I would mix together all the veggies and marinade in a bowl because it was really tedious to brush it on each individual piece. Additionally, I checked my veggies at 20 minutes and the peppers and onions black underneath. I would either reduce the heat or check them earlier next time. The veggies were soooo good and I will definitely be using this marinade again!!

I've made this multiple times and it's a huge hit with our family! Absolutely sensational! Also a great intro to vegan food (if you make the vegan chipotle mayo and serve with tofu). We serve with your Mexican purple cabbage slaw. YUM!

This Tofu Fajitas Recipe is a delicious weeknight dinner ready in just 30 minutes! They&#39;re packed with so much flavor and texture, and will quickly turn into your new favorite healthy meal!

Tofu Fajitas Recipe

(14 oz/400 grams) block extra-firm tofu, pressed*

medium bell peppers, sliced ((we like

yellow onion, sliced

parsley ((optional))

tbsp olive oil, for cooking ((or another neutral oil))

tsp cumin

tsp smoked paprika

tsp mild chili powder

½ tsp pink salt

olive oil ((or another neutral oil))

water

Black pepper,

Cut tofu into strips 1-inch strips. To a bowl, add all of the ingredients for the marinade- cumin, smoked paprika, chili powder, garlic powder, salt, black pepper, lime juice, 2 tablespoons olive oil, and water. Mix until a paste has formed.

Add the tofu strips one by one into the marinade and coat all sides. It&#39;s easier to use your fingers. Let the tofu marinate in the bowl for 30 minutes if time allows.

Heat 1/2 tbsp olive oil in a cast-iron skillet or a large frying pan. Once hot, add the tofu and cook over medium heat for 3-4 minutes on each side, until golden brown. You may need to do this in two bathes. Once ready, remove from the pan and set aside.

To the same skillet, heat 1/2 tbsp olive oil and add the peppers and onion, and season with a pinch of salt and black pepper to taste. If there is any leftover marinade from the tofu, add it as well. Stir and cook the veggies for 6-7 minutes, until soft but still crunchy.

Add the tofu to the vegetables and gently mix. Remove from the heat, top with fresh chopped cilantro or parsley, and more lime juice if desired. Serve warm with flour tortillas or with cooked rice!

This vegan fajitas recipe showcases meaty, umami-rich mushrooms, bell peppers, and red onions all wrapped up in warm flour tortillas. Serve them with avocado, cilantro, sour cream, and a squeeze of lime!

Quick & Easy Vegan Fajitas

tamari

ancho chile powder

smoked paprika

cayenne

Mexican oregano

sea salt

black pepper

bell peppers (red, green,

black beans

avocado (sliced)

Fresh cilantro and lime wedges

Preheat the oven to 400&deg;F and line 2 baking pans with parchment paper, a silicone baking mat, or aluminum foil.

Slice the bell peppers and onions into ~&frac14;-inch thick strips. Remove most of the stem of the mushrooms, then slice them into &frac14;-inch strips as well. Add everything to a large mixing bowl and set aside.

In a container or small bowl, combine the olive oil, tamari, ancho chile powder, cumin, garlic powder, smoked paprika, cayenne, Mexican oregano, salt, and black pepper.

Add the mixture to the bowl of veggies and gently toss until they&rsquo;re evenly coated in the marinade.

Spread the coated veggies in a single layer on the prepared baking trays. Try not to overcrowd the trays to ensure even roasting. Roast the veggies for 30-35 minutes, stirring halfway, until they&rsquo;re tender and slightly charred.

When the fajita veggies are done, warm some corn or flour tortillas in a dry skillet over medium-high heat or directly over the flame if you have a gas stove.

Spoon some of the roasted veggies onto each tortilla, then top them with cooked black beans, avocado slices, cilantro, vegan sour cream, and a squeeze of lime. Happy eating!

Healthy roasted portobello mushroom fajitas - vegetarian and vegan options

Portobello Fajitas

portobello mushrooms (sliced)

chilli powder

red pepper (sliced)

onion (sliced)

flour tortillas (6 inch)

avocado

tomato

lettuce

crumbled fresco

pico de gallo

jalapenos

slice your vegetables and heat your oven to 450℉

Mix the oil, chilli powder, cumin, smoked paprika, salt and garlic powder together.&nbsp; Using a brush, brush each side of the mushroom slices with a bit of oil and place on a large baking sheet. Bake in the oven for 20 mins

While the mushrooms are cooking, heat a cast iron skillet to medium high heat.&nbsp;&nbsp;

Add the red pepper and onion to the cast iron pan and cook while turning frequently to prevent burning.&nbsp; The vegetables are ready when they have begun to soften - about 5 minutes.

Arrange the roasted portobellos along with the red peppers and onions on a plate along with the tortillas, or lettuce wraps if you prefer. Top with lettuce, tomatoes,&nbsp; queso fresco, and avocado, etc.&nbsp; Salsa and hot sauce also make excellent additional toppings.&nbsp; Enjoy!

Top 11 vegan fajitas recipes from across the web

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Vegan Fajita Bowl

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Vegan Fajitas

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Tofu Fajitas Recipe

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Top 11 vegan fajitas recipes from across the web

The most viewed vegan fajitas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Fajita Bowl

Vegan Fajitas (on a Sheet Pan!)

Vegan Fajitas

Sheet Pan Cauliflower Fajitas (Vege...

Sheet Pan Vegan Fajitas with Soy Cu...

Vegetable Fajitas

Portobello Mushroom Fajitas

Vegan Fajitas with Cauliflower Rice

Tofu Fajitas Recipe

Quick & Easy Vegan Fajitas

Portobello Fajitas

The most viewed vegan fajitas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine