These portobello mushroom fajitas are a plant-based twist on a classic favorite. Meaty portobello caps are sautéed with colorful bell peppers, zucchini, and onions until tender. Perfect for an easy weeknight dinner or a crowd-pleasing taco night, this vegan fajita recipe is hearty, satisfying, and loaded with flavor with the seasoned veggies and homemade dairy-free sour cream!
You can’t go wrong with fajitas. Especially these super quick and delicious Vegan Portobello & Zucchini Fajitas with Cashew Sour Cream! Next time you are craving some satisfying Mexican food, make it yourself and make your body happy by skipping all the oil and extra sodium.
Why You'll Love These Plant Based Fajitas
- Oil-free & High Fiber: This is a healthy take on vegan Mexican food. This recipe is low fat and high fiber to help with weight loss goals.
- Gluten-free: Choosing corn tortillas will make this recipe gluten-free.
- Meal Prep Friendly: Make a batch of fajita veggies. store in the fridge, and heat up fajitas for lunch or dinner in just minutes.
- Hearty & Satisfying: Portobello mushrooms are the perfect substitute for meat in this vegan fajita recipe.
Cooking Tips
The key to the perfect fajita is to not overcook the veggies. You want them to be tender, but still a tiny bit firm. Feel free to season them to your preference with spices like cumin, smoked paprika, chili powder, and garlic powder. Garnish with fresh cilantro and drizzle with Vegan Cashew Sour Cream and hot sauce!
The Cashew Sour Cream is super simple, all you need is a blender. Serve the fajitas with some rice and beans and you’re good to go!
Love mushrooms? Try these recipes:
These portobello mushroom fajitas are an easy, wholesome option for a flavorful vegan dinner that comes together quickly with simple ingredients. Serve them in warm tortillas or over rice for a gluten-free, plant-based meal that’s perfect for meal prep or busy weeknights.
If you try this recipe, please leave a comment below to help support this blog and help others find delicious vegan recipes. And follow @RootyFruityVegan on social media for more vegan meal ideas.
Portobello Mushroom Fajitas
- Total Time: 25 minutes
- Yield: 10-12 Fajitas 1x
- Diet: Vegan
Description
Hearty and flavorful portobello mushrooms, zucchini, and bell peppers wrapped in warm tortillas and drizzled with homemade vegan sour cream.
Ingredients
Vegan Cashew Sour Cream
- 2 cups raw cashews (preferably soaked for 2 hours, to make blending easier)
- 1/2 cup unsweetened plain non-dairy milk
- 2 TBSP apple cider vinegar
- 2 TBSP nutritional yeast
- 1/2 tsp onion powder
- 1/2 tsp salt
Fajitas
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 small onion, sliced
- 2 large Portobello mushrooms, sliced
- 1 zucchini, sliced lengthwise with a peeler
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/4 tsp salt
- Pepper to taste
- Hot sauce to taste (optional)
- 10 tortillas (~6-inch)
- Fresh cilantro
Instructions
Make the Vegan Cashew Sour Cream
- Add all the Vegan Cashew Sour Cream ingredients to a high speed blender. Blend until super smooth. Set aside.
Make the Fajitas
- Sauté the veggies in a large non-stick skillet over medium/high heat with a bit of water for 5 minutes. Stir frequently to prevent sticking.
- Add the spices and mix until the veggies are well coated. Cook for another 2-3 minutes, until the veggies are tender, but still a bit firm. Remove from heat.
- Build your fajitas and drizzle with the Vegan Cashew Sour Cream and garnish with fresh cilantro.
- Prep Time: 10
- Cook Time: 15
