Vegan Fajitas

30-minute vegan fajitas are quick, easy, and (most importantly) filling and flavorful! These one-skillet fajitas, packed with fresh veggies and warm spices, can also be made on the grill, perfect for summertime eating!

Any other mushroom lovers in the house? I hope so. After incorporating juicy, caramelized portobello mushrooms into my vegan fajitas, I’ve got a new favorite mushroom recipe! Meaty portobellos don’t weigh down this Mexican-style dinner at all. It’s a light, portable, and perfect-for-summer meal.

The absolute best part about this recipe is that these homemade vegetable fajitas can be prepared in just 30 minutes. All you have to do is sauté/grill and season the veggies, build your fajita, and then dig in. That’s it! (And go back for seconds, of course.)

Reasons To Make These Vegan Mushroom Fajitas

• Meaty mushrooms. Portobellos are quickly becoming a staple in this kitchen! I love how easily you can transform them, and the amazing flavor they soak up when they’re sautéed. They’re the perfect vegan swap for traditional steak fajitas, and even meat lovers won’t miss the meat.
• Dinner in 30 minutes. On a busy weeknight, I’m always glad to have these vegetable fajitas in my back pocket so that I can serve a tasty dinner ASAP.
• Ready for toppings. Just about anything you’d add to vegan tacos goes great with these meat-free fajitas. Wrap them up in a soft tortilla with tasty toppings like avocado, vegan sour cream, and lime.

Notes on Ingredients

We’ve got pretty traditional fajita ingredients here, minus the meat. Here are the fresh veggies and seasonings/spices that you’ll need to grab to get started. Scroll to the full, printable ingredients list in the recipe card below the post for the full amounts, followed by the recipe details.

• Mushrooms – I like using portobello mushrooms for the reasons voiced earlier, but you can sauté other kinds of mushrooms, if you like. White or brown mushrooms, and more exotic types like shiitake and oyster mushrooms, will also work.
• Coconut Oil – Or other cooking oil, like canola.
• Seasoning – Make your own fajita seasoning with cumin, chipotle (or chili powder), paprika, salt, and ground black pepper.
• Garlic – Minced, for added flavor.
• Liquid Smoke – This is totally optional, but SO good. If you don’t have liquid smoke, a little extra smoked paprika or a dash of (gluten-free) Worcestershire sauce can help deepen the flavors.
• Lime Juice – Don’t skip the lime! Tangy lime juice adds great, bright flavor to your fajitas.
• Peppers – I like to use a mix of yellow bell peppers, red bell peppers, and green bell peppers for color.
• Onion – You can use red, yellow, or white onion, whatever you like best.

How to Make the Best Vegan Fajitas

Any meal that results in smiling faces around the table and minimal dish-washing time is an instant favorite of mine! These easy vegan fajitas are a great fit for that description. With just one skillet necessary (and no forks and knives needed because, yay, finger food!), both the cooking process and clean up are a breeze.

Here’s what you need to know to make these portobello mushroom fajitas:

• Sauté and season the mushrooms . In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, spices, garlic, and salt and pepper. Stir to combine everything, and allow the vegetables to cook down for about 5 minutes, until mushrooms have begun to absorb the seasonings.

Season the mushrooms.

• Add the bell peppers and onion. Next, squeeze lime over the skillet, and stir to combine. Allow the pan to simmer until the peppers begin to soften slightly and the onions are cooked through, about 10 to 15 minutes.

Add the peppers and onions.

• Taste test, and serve! Add more salt if necessary, then remove the pan from the heat. Divide the mix between about 5 gluten-free soft taco shells, and add in your favorite toppings. Serve and enjoy!

Grill Your Fajitas

These mushroom fajitas turn out wonderfully on the outdoor grill or in a grill pan. If you’re cooking them on the outdoor grill, season the veggies and place everything into a foil pack. Cook over medium-high heat until the fajitas inside are softened. Then, toast the tortilla/taco shell lightly and assemble as usual. Don’t forget to grab a watermelon mojito to enjoy with it. 😉

Quick Tips

• Cut the ingredients into similar sizes. This ensures that all the vegetables cook evenly. If some of the cut veggies are larger than others, you’ll end up with smaller slices that are overcooked, while others aren’t cooked enough.
• Roast the fajitas instead. On top of sautéing or grilling, there’s also the option to roast these vegan fajitas on a sheet pan in the oven. Toss the vegetables with the seasonings and coconut oil in a mixing bowl, and then spread them out on a baking tray (or two) in a single layer. Roast for 20 minutes or so at 450ºF. Check the fajitas at the 15-minute mark, just in case.

Optional Fajita Toppings

I love how versatile these portobello fajitas are. You know I am always encouraging you to play with your food (and have fun!), and this is no exception. I kept it pretty simple with vegan sour cream and fresh cilantro, but you can make other additions:

• Add your favorite vegan cheese .
• Top with sliced avocado or borrow the creamy avocado sauce from my vegan quesadillas recipe.
• I love serving my homemade salsa with these vegan fajitas, but pico de gallo, guacamole, and enchilada sauce are also good if you prefer those.
• I like to add diced jalapeños for a little extra spice.
• Garnish with fresh greens like lettuce, spinach, etc., and fresh herbs like cilantro or parsley.

Easy Vegan Fajita Bowls

Instead of traditional tortilla-style fajitas, make your own vegan fajita bowls by assembling these vegan fajitas over white rice or quinoa with any of the toppings above. This is also a great way to meal prep a delicious lunch during the week.

More Serving Suggestions

As I mentioned above, I like to use gluten-free soft taco shells for my fajitas. They’re also great with flour tortillas or corn tortillas, whichever you prefer! Or, serve these mushroom fajitas over a bed of Mexican rice , and mix in some extra grilled vegetables or black beans for a filling meal. A side of refried beans also pairs well with vegetable fajitas, as does elote (street corn).

Storing and Reheating Leftovers

• Rerigerate. Store your leftover vegetables in an airtight container in the fridge for 4-5 days. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables.
• Reheat. Reheat your veggies for these vegan fajitas by adding them to a skillet, over low heat, until they’re cooked through. I would suggest using fresh tortillas or taco shells, and not trying to save/reheat old ones.
• Freeze. Freeze your sautéed vegetables in an airtight container for 2-3 months. Make sure to let them thaw in the fridge overnight before making fajitas again.

Try These Other Vegan Dinner Ideas

• Coconut Chickpea Curry
• Crispy Teriyaki Tofu
• The Best Vegan Enchiladas
• 30-Minute Quinoa Burgers
• Black Bean and Corn Quesadillas

Ingredients

• 10-12 ounces portobello mushrooms , stems & gills removed, sliced
• 1 tablespoon coconut oil
• 1/2 teaspoon cumin
• 1 teaspoon chipotle or chili powder
• 1 teaspoon paprika
• 3 cloves garlic , minced
• 1/2 tablespoon liquid smoke
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Juice of one lime
• 1/3 cup yellow bell peppers
• 1/3 cup red bell peppers
• 1 small green bell peppers – about 2.75 ounces
• 1 small onion , halved and sliced

Instructions

• In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, the cumin, chipotle powder, paprika, garlic and salt and pepper. Stir to combine and allow to cook down for about 5 minutes, until mushrooms have began to absorb seasonings,
• Add in the bell peppers and the onion, squeeze lime over, and stir to combine. Allow to cool until peppers begin to soften slightly and onions are cooked through, about 10 to 15 minutes.
• Taste test, add more salt if necessary, then remove from heat.
• Divine the mix between about 5 gluten free soft taco shells, and add in your favourite toppings – cheese, avocados,https://jessicainthekitchen.com/restaurant-style- blender -salsa/, and jalapeños. Serve and enjoy!

Notes

• How to Grill Your Fajitas: Like I mentioned earlier, you can make these on your grill. Just season the veggies and place them in a foil pack. Then toast the tortilla/taco shell lightly and place the veggies inside. Don’t forget to grab a watermelon mojito to enjoy with it. 😉
• Cut Your Veggies into Similar Sizes: If your vegetables vary significantly in size, you may end up overcooking some while undercooking others.
• Can These Vegetables Be Roasted? Sure! If you would rather roast these vegetables on a sheet pan instead of sautéing them, that works too. Just season them (also adding in the coconut oil) in a mixing bowl instead, and then spread them out on a tray – or two – in a single layer. (20 minutes or so at 450 degrees F is probably good, but I would suggest checking on your vegetables at the 15-minute mark so that you don’t burn them.)
• Storage: Store your leftover vegetables in an airtight container in the fridge for 4-5 days, or freeze the same way for 2-3 months. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables.

Vegan Mushroom Fajitas

Ingredients

• 10-12 ounces portobello mushrooms stems & gills removed, sliced
• 1 tablespoon coconut oil
• 1/2 teaspoon cumin
• 1 teaspoon chipotle or chili powder
• 1 teaspoon paprika
• 3 cloves garlic minced
• 1/2 tablespoon liquid smoke
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Juice of one lime
• 1/3 cup yellow bell peppers
• 1/3 cup red bell peppers
• 1 small green bell peppers - about 2.75 ounces
• 1 small onion halved and sliced

Instructions

• In a pan over medium heat, heat the coconut oil. Add in the mushroom slices, the cumin, chipotle powder, paprika, garlic and salt and pepper. Stir to combine and allow to cook down for about 5 minutes, until mushrooms have began to absorb seasonings,
• Add in the bell peppers and the onion, squeeze lime over, and stir to combine. Allow to cool until peppers begin to soften slightly and onions are cooked through, about 10 to 15 minutes.
• Taste test, add more salt if necessary, then remove from heat.
• Divine the mix between about 5 gluten free soft taco shells, and add in your favourite toppings - cheese, avocados,https://jessicainthekitchen.com/restaurant-style-blender-salsa/, and jalapeños. Serve and enjoy!

Notes

• How to Grill Your Fajitas: Like I mentioned earlier, you can make these on your grill. Just season the veggies and place them in a foil pack. Then toast the tortilla/taco shell lightly and place the veggies inside. Don’t forget to grab a watermelon mojito to enjoy with it. ;)
• Cut Your Veggies into Similar Sizes: If your vegetables vary significantly in size, you may end up overcooking some while undercooking others.
• Can These Vegetables Be Roasted? Sure! If you would rather roast these vegetables on a sheet pan instead of sautéing them, that works too. Just season them (also adding in the coconut oil) in a mixing bowl instead, and then spread them out on a tray - or two - in a single layer. (20 minutes or so at 450 degrees F is probably good, but I would suggest checking on your vegetables at the 15-minute mark so that you don’t burn them.)
• Storage: Store your leftover vegetables in an airtight container in the fridge for 4-5 days, or freeze the same way for 2-3 months. You can also refrigerate homemade salsa if you decide to make it, but I would store it separately from the vegetables.

Nutrition

Vegan Mushroom Fajitas https://jessicainthekitchen.com/30-minute-vegan-portobello-fajitas/ August 12, 2021

This Garlic and Rosemary Focaccia Bread is the BEST I’ve ever had! The focaccia is the perfect of crunchy & flaky on the outside and pillowy soft on the inside. Perfect for dipping in olive oil and balsamic vinegar or making a sandwich out of it.

If you’re looking for an easy and satisfying bread to make at home, might I suggest focaccia? With a pillowy, chewy inside and slightly crunchy exterior, focaccia is one of the most satisfying kinds of bread to make and eat. It’s naturally vegan and there are so many delicious ways to use it.

This recipe was inspired by a garlic focaccia we used to buy all the time – until I figured out how to make it at home. Needless to say, this bread didn’t last 24 hours in my household.

UPDATE: When I first made this focaccia in 2014, I had it as a very quick rise time bread. I’ve since updated the rise time to be two rises. It still tastes amazing if you rise it for only 2 hours, but the flavor and texture develops incredibly after a 24-hour fridge rise (or 8 hours on the counter rise). I highly recommend doing it this way!

What is Focaccia?

Focaccia is a kind of flatbread from Italy. It is similar to a pizza crust and in some places is called “pizza bianca” for that reason. You can add all sorts of flavorings to your focaccia bread, then serve it alongside soup or turn it into sandwiches. You can even get creative and make focaccia art bread with fresh veggies.

What Makes This Recipe So Good?

This beauty rises for 8 hours on the counter, or 24 hours in the fridge overnight. This produces a pillowy, spongy (in the BEST way) focaccia that is just waiting to be dipped in olive oil and balsamic vinegar or turned into a sandwich. The bread is brushed with olive oil before baking to maintain its moisture, then sprinkled with sea salt to add a contrasting flavor. Roasted garlic and dry rosemary round out the flavor profile. I’m telling you, this bread is so, so good!

Notes on the Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Flour – I use all-purpose flour in my recipe, but you can also use bread flour.
• Instant Yeast – Ensure your yeast is fresh !
• Sugar – This is to feed the yeast (you can read more about it here ) so don’t skip it! You could also use maple syrup or any kind of granulated sugar. This doesn’t make the bread sweet at all.
• Sea Salt – What’s focaccia without sea salt?!
• Water – You want to ensure your water isn’t too hot or you will kill your yeast, but not too cold not to activate it. You want it warm enough to touch but not burning (if your hand can’t handle it, neither can the yeast).
• Extra Virgin Olive Oil – This is my favourite oil for this focaccia bread. I don’t recommend cutting it down – it adds moisture, it helps to make the bread crusty and flaky too.
• Dried Italian Seasoning & Dried Rosemary

How to Make Focaccia Bread (Step by Step)

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

Mix the dry ingredients. Combine flour, dry yeast, sugar, and salt in a large mixing bowl and stir until blended.

Warm the water with some of the oil. Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup OR microwave-safe bowl. Microwave on HIGH in 15-second increments until very warm but not hot to the touch (120° to 130°F).

Add the warmed water-oil mixture to the flour mixture.

First rise. Fold over dough a few times, and then place in an oiled bowl (you can use ½ tablespoon of the olive oil) and cover. Allow it to rise 6-8 hours on the counter, over 18-24 hours overnight in the fridge.

Prep your baking pan. Generously oil a 13 x 9-inch pan and then pour the dough in. (Don’t worry if the dough isn’t even or filling the corners.)

Spread the dough out into the pan. Cover with towel; let rise in a warm place until it spreads naturally and rises again, about 2 hours.

Preheat oven to 400°F/200°C.

Add the divits. Using your lightly oiled finger, dimple the focaccia bread all over.

Add the seasonings. Add the garlic pieces into a few of the holes evenly all over and sprinkle the Italian seasoning and dried rosemary all over too. Drizzle the sea salt over top. Drizzle the remaining 2 tablespoons of olive oil over the dough.

Bake for 30 minutes until golden brown on top. Remove from the oven. Cool slightly and top with more salt if desired, cut and serve with extra oil + balsamic vinegar for dipping. Enjoy!

Tips for Success

• Rise Time – I know it’s tempting to skip the rise time, but let me count the ways it makes a massive difference! You can reduce it to only a 2 hour rise time, and a 30 minute second rise and it’ll great
• Checking Your Yeast is Fresh – You would never want to do all of that work just for your bread not to rise! Ensure your yeast is fresh !
• Serve with a dip – If you’re like me, as amazing as this bread is by itself, you’ll want to include a olive oil and balsamic vinegar dip – equal parts, swirled together and drizzled over the bread.
• Don’t skimp on the olive oil – especially if you want that crispy bottom and that mix of crispy flaky and soft in one bite.
• Use coarse sea salt or flaky sea salt on the exterior – if you have the option, I highly recommend larger sea salt granules on the outside of the bread such as flaky sea salt or coarse larger sea salt. More bite, more flavour nuance and it’s prettier too!

How to Store

Focaccia is at its absolute best when it is fresh from the oven. If you need to store extras, you can place the cooled focaccia in an airtight container and store it on the counter for up to 2 days. If the bread gets soft while stored, you can crisp it up a bit by placing it in an oven heated to 350F for about 5 minutes.

More Bread Recipes

• No Knead Dutch Oven Bread
• Naan Bread
• Gluten Free Focaccia Bread

Ingredients

• 3 ¼ cups all-purpose flour , or Gluten Free Focaccia Bread for gluten free
• 2 ¼ teaspoons instant yeast , (or 1 packet)
• 1 tablespoon sugar
• 1 teaspoon salt
• 1 ½ cups water
• 4 ½ tablespoons extra virgin olive oil , + more for greasing the pan
• 3 cloves garlic , thinly sliced
• 1 teaspoon dried italian seasoning
• ½ teaspoon dried rosemary
• ¼ teaspoon sea salt

Instructions

• Combine flour, dry yeast, sugar and salt in a large mixing bowl and stir until blended.
• Combine water and 2 tablespoons olive oil in a 2-cup glass measuring cup OR microwave-safe bowl. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). Add to flour mixture.
• Fold over dough a few times, and then place in an oiled bowl (you can use ½ tablespoon of the olive oil) and cover. Allow to rise 6-8 hours on the counter, OR for 18-24 hours overnight in the fridge.
• Generously oil a 13 x 9-inch pan and then pour the dough in. (Don’t worry if the dough isn’t even or filling the corners.) Cover with towel; let rise in warm place until it spreads naturally and rises again, about 2 hours.
• Preheat oven to 400°F/200°C.
• Using your lightly oiled finger, dimple the focaccia bread all over. Add the garlic pieces into a few of the holes evenly all over and sprinkle the italian seasoning and dried rosemary all over too. Drizzle the sea salt over too. Drizzle the remaining 2 tablespoons olive oil over the dough.
• Bake for 30 minutes until golden brown on top. Remove from the oven. Cool slightly and top with more salt if desired, cut and serve with extra oil + balsamic vinegar for dipping. Enjoy!

Notes