These veggie fajitas are sure to beat anything you can find at your local favorite Tex-Mex spot. Portobello mushrooms are marinated in a lime cilantro sauce and served with your favorite veggie fajita vegetables, homemade tortillas, guacamole and cashew sour cream.
The star of this dish are these delicious portobello steaks. They are marinated in a cilantro lime sauce and seared on the stove. I also like to include potatoes in my veggie fajitas. They make the dish a little more hearty. I also included red onions, red bell pepper and green bell peppers here.
This is one area where it is easy to get creative. Its easy to just throw in whatever fresh veggies are in your pantry. I commonly use broccoli, cauliflower, sweet potato, zucchini and summer squash. They will soak up the flavors from the marinade and taste delicious.
The mushroom will need to be marinated ahead of time in the cilantro lime sauce. Then, they are seared in the pan before cooking any of the other vegetables. Once they are done, set them aside and sauté the other vegetables in the drippings. The time will vary depending on the vegetables used. Potatoes will take longer and need to be started before the peppers and onion.
Great Sides make great fajitas. I usually try to make homemade tortillas to go with my veggie fajitas. If I am cooking for others I will make flour and corn tortillas. If I am just cooking for myself I will just make corn.
Flour tortillas take longer to make. You must knead the dough and let it sit for 30 minutes. Most people prefer flour tortillas to go with their veggie fajitas but I find homemade corn tortillas with always taste better than any kind of store bought tortilla.
Corn tortillas can be made quickly. There is not need to knead the dough or let it rest and, a tortilla press makes flattening the tortillas into perfectly round even tortillas a breeze. As a bonus, they are gluten free and low fat too. Check out my recipe for Corn Tortillas from scratch if you want to make some.
Making a lot of side and toppings can be very time-consuming, but I always make guacamole to go with fajitas. Guacamole is essential, and it is easy to snack on why you are cooking.
I also usually make cashew sour cream to go along with my veggie fajitas but if you don’t have time just skip this one.
- 3 oz Lime Juice
- 2 cloves Garlic
- 2 tbsp Olive Oil
- 1 handful cilantro
- 1tsp garlic powder
- 1 tsp onion powder
- ½ tbsp paprika
- 1 tbsp cumin
- 1 tsp black pepper
- 4 portobello mushrooms
- 2 bell pepper any color, sliced
- 1 red onion, sliced
- 3 cups diced red potatoes
- Vegan Sour Cream
- Hot Sauce
- Combine all of the marinade ingredients in a blender and blend until smooth. Then, pour the marinade over portobello mushrooms and massage the mushrooms until the marinade evenly coats the mushrooms. Afterward, Let marinade for at least 30 minutes.
- Heat a cast iron skillet over medium-high heat. Then, cook the portobello steaks on each side for about five minutes. Sprinkle the fajita seasoning mix on each side of the portobello steaks whenever you flip them. You want them to start to get soft and brown. Once done remove the portobello steaks and set aside.
- Saute the potato in the skillet until they start to brown. This should take about 10 minutes. You do not want the potatoes to cook all the way. They will finish cooking with the rest of the vegetables.
- Add in the rest of the vegetables and saute until they begin to brown, 3-5 minutes. You do not want the vegetables to be too soft.
- Slice the portobello mushroom steaks and lay on top of the vegetables.
- Serve with fresh tortillas, guacamole, hot sauce, cashew sour cream, and cilantro