Vegan Fajitas with Mushrooms

These tasty Vegan Fajitas are bursting with delicious smokey Mexican flavor. The mushrooms give a dense 'meaty' texture that's perfect alongside the peppers. It's an easy, satisfying vegan dinner that's ready in 15 minutes! Make them vegetarian fajitas with cheese or sour cream.

Vegan fajitas

Fajitas are always a hit at my house. All the toppings go into bowls, so the whole family can customise them how they like.

The mushrooms take on the fragrant spices and they have a dense 'meaty' texture that appeals anyone, whether they're vegan, vegetarian or meat-eater.

Seriously, these vegan fajitas will convince anyone that they don't need meat in this meal! Mushrooms are great like that - an awesome, unprocessed, natural meat substitute with a dense bite.

Reader Testimonials

Here are a few reader reviews!

⭐⭐⭐⭐⭐ "One of my favorite recipes ever. I could literally eat this for dinner every single day for the rest of my life!!" - Sydney 

⭐⭐⭐⭐⭐ "Just made these and they are so good and so easy! We'll be adding them to our regular meal plan. Thank you." Carissa, Pinterest

Vegetarian fajitas

You can, of course, make these into smokey vegetarian fajitas. Just add grated cheese, crumbled feta or a dollop of sour cream.

Of course, vegans can just add the dairy-free version of each of those!

But I quite like them on their own; the Mexican spices really shine.

Tips and Tricks

• Mushrooms are perfect for veggie fagitas as they have a nice dense texture, but feel free to swap for other veggies, like zucchini, summer squash etc...
• For extra protein, spread the fajitas with refried beans or add half a can of black beans to the veggies while cooking.
• Leave your mushrooms in a sunny windowsill for half an hour before cooking, so they can naturally create vitamin D - something we could all use a bit more of this time of year.
• Try making your own flour tortillas from scratch.
• Turn them into vegetarian fajitas by adding sour cream and cheese. You can, of course, also add vegan versions instead!

Veganuary

2020. Goodness me.

It always feels like the new year is a great big step into the future, but not since the millennium has the date looked so space-age.

Sadly, we’re yet to fly around on hoverboards in self-lacing trainers. But there’s still time.

For the past few years, one major marker of the new year is the start of Veganuary.

It’s great that so many people make a conscious decision in January to try eating plant-based for the month, whether they start as meat eaters or veggies.

Everyone knows the power of plants and I’m sure many readers will be taking up the Veganuary challenge this year. But with a family to feed, it can be laborious to make separate meals.

So here's a vegan fajita recipe that's satisfying, ready in under 20 minutes and is a definite family-pleaser.

Vegan Mexican recipes

Mexican food really lends itself to being veganized.

I suppose it's because the big, bold flavors shine when paired with grains, beans and vegetables.

Here are my favorite vegan Mexican recipes, and I hope you'll love them too!
Mexican Bean Soup
Mini Mexican Street Corn Elote (vegetarian recipe but easily veganized)
Mini Lentil Tacos (hey, I like mini food, what can I say)
Mexican Grilled Salad in a tortilla bowl
Matcha Horchata

20-minute vegan dinner recipes

You don't need to spend all day in the kitchen to eat plant-based. I love to put these vegan fajitas on my monthly meal plan, as well as these recipes too!

Spanish Beans
Jerk Tofu Skewers
Mushrooms on Toast
Lentil Soup
Green Pasta

Substitutions to make this vegetarian fajita recipe work for your diet.

This recipe is very versatile and can be tweaked to fit a number of different diets:

Gluten-free: Just use gluten-free flour tortillas or corn tortillas.
Dairy-free: This recipe is dairy-free.
Egg-free: No eggs were harmed in the making of this recipe.
Oil-free: Fry the veggies in water if you're oil-free.
Soy-free: This recipe is naturally soy-free (but check your tortillas and spices for added soy).

NOTE: I am not a certified nutritionist and make no claims to the contrary. If you have a food allergy or intolerance you should determine whether the ingredients in each recipe are suitable for you.

How to make vegan fajitas

These meat-free fajitas are sooo quick and easy. Follow these simple steps for perfect results!

Then, scroll down to the recipe card for the full ingredients list and method. 

This recipe is so simple!

Just slice the onions, mushrooms and bell peppers. Cook them in a pan until soft (about 4 minutes), then add the spices. 

Serve on a flour tortilla with guacamole, salsa and avocado or any other toppings that you love.

I like to serve all the topping separately so the whole family can make their perfect fajitas. 

Get the easy 15-minute vegan fajitas recipe

Did you make this fagita recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.

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📖 Recipe

Vegan Fajitas

Kate Hackworthy | Veggie Desserts

Mushrooms are perfect for vegan fajitas. They have a lovely dense ‘meaty’ texture that’s perfect alongside the crispy peppers. Cook them in the spices, then serve on a tortilla with salsa, avocado and guacamole! Ready in just 15 minutes.

5 from 8 votes

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Prep Time 7 minutes mins

Cook Time 8 minutes mins

Total Time 15 minutes mins

Course Dinner, Main Course

Cuisine American, Mexican

Servings 4

Calories 162 kcal

Equipment

• Frying pan

Ingredients

 

• 1 tablespoon olive oil
• 2 cups (250g) mushrooms, cleaned and sliced
• 1 red pepper deseeded and sliced
• 1 yellow pepper deseeded and sliced
• 1 red onion sliced
• ½ teaspoon smoked paprika
• ½ teaspoon ground cumin
• ¼ teaspoon dried oregano
• ¼ teaspoon each salt and pepper
• ¼ teaspoon cayenne powder optional

To serve:

• 4 large flour tortillas
• 1 avocado sliced
• Fresh cilantro coriander, roughly chopped
• Salsa
• Guacamole

Instructions

 

• Heat the oil in a large frying pan over a medium/high heat. Add the mushrooms, peppers and onions and cook for 3-5 minute or until soft and much of the juice from the mushrooms has evaporated, stirring often.
• Stir in the spices and cook for a further minute.
• Serve the tortillas rolled up with the mushroom mixture, avocado, coriander, salsa and guacamole.

Notes

• Nutrition is calculated including a tortilla wrap, but excluding additional toppings.
• Mushrooms are perfect for veggie fagitas as they have a nice dense texture, but feel free to swap for other veggies, like zucchini, summer squash etc...
• For extra protein, spread the fajitas with refried beans or add half a can of black beans to the veggies while cooking.
• Leave your mushrooms in a sunny windowsill for half an hour before cooking, so they can naturally create vitamin D - something we could all use a bit more of this time of year.
• Try making your own flour tortillas from scratch.
• Turn them into vegetarian fajitas by adding sour cream and cheese. You can, of course, also add vegan versions instead!

Nutrition

Calories: 162kcalCarbohydrates: 23gProtein: 5gFat: 6gSaturated Fat: 1gSodium: 212mgPotassium: 365mgFiber: 3gSugar: 5gVitamin A: 1114IUVitamin C: 96mgCalcium: 41mgIron: 2mg

The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.