Vegan Fajitas with Chimichurri Sauce

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Hello & Happy Tuesday!!

 

 

 

 

 

If there are two of my favorite things in this its world.. its tacos and fajitas!I personally love the flavor profile of anything spanish, anything packed with veggies, and of course lots of spice! So fajitas are just a no brainer. 

 

 

You can make them with a varieties of veggies, spices, and make the veggies in bulk for later use!

 

 

While you can make fajitas in a variety of ways depending on your preferences, I love this classic vegan version with marinated portobellos, homemade taco seasoning and effortless chimichurri sauce! Also, there is something about grilled veggies versus sautéed that really enhances the fajita flavor. 

 

 

 

 

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For those not familiar with Chimichurri  sauce, its one of the most straightforward essential sauces that pairs with a myriad of dishes, especially these portobellos fajitas!

 

 

If you’re looking for the perfect vegan fajita that packs flavor and presentation, you have to try my vegan Chimichurri Portobello Fajitas!

 

 

 

 

 

 

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Why this recipe rocks:

 

 

Tons of veggies

Tons of flavor!

Can make minis to serve as an appetizer

Can be made in bulk

Affordable

Chimichurri is amazing!

 

 

 

 

 

 

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Vegan Porotbello Fajitas with chimichurri sauce

 

 

 

Yields 6-8

Portobello Mushroom Fajitas with Chimichurri Sauce

Easy vegan fajitas!

30 minPrep Time

20 minCook Time

50 minTotal Time

Save RecipeSave Recipe

Ingredients

    Fajita filling:
  • 2-3 large portobello mushrooms
  • 3 bell peppers (I use all colors)
  • 1 onion (I used red)
  • 1 jalapeno (sliced in half, seeds removed, then sliced)
  • Marinade:
  • 1 tbsp vegan worcestershire
  • 1 tsp Liquid Smoke
  • 1 Tbsp. taco seasoning
  • Juice of 1/2 lime
  • 1 Tbsp. olive oil
  • 1 minced chili in adobo sauce
  • Taco seasoning:
  • 1 Tbsp. chili powder
  • 1 1/2 tsp. cumin
  • 1 tsp. onion powder
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. salt
  • Chimicchuri sauce:
  • 1 bunch flat leaf parsley (cut off thick stems)
  • 1/2 bunch cilantro
  • 4 cloves of garlic (adjust to taste)
  • 1 tbs crushed red pepper flakes
  • 1/4 cup apple cider vinegar
  • Juice 1/2 lemon
  • 1 tsp fresh oregano
  • 1 tsp spanish seasonings (cumin, chili powder etc)
  • 1/4 medium white or red onion
  • 1/2 cup extra virgin olive oil
  • Kosher salt and fresh cracked pepper
  • Other:
  • 6 corn tortillas
  • Toppings of choice: avocado/guacamole, vegan sour cream, cilantro

Instructions

  1. Chimichurrie sauce: place it all in a blender or food processor and pulse til smooth
  2. Remove stems of mushrooms, spoon out gills if desired, and wipe tops clean. Cut into about 1/3 inch thick slices. Take all the marinade ingredients and whisk together in a bow. Add the mushrooms to a large container and top with the marinade. Place in a grade and soak overnight.
  3. Thinly slice bell peppers and onion. Make taco seasoning by combining all the ingredients in a bowl. Heat a griddle and grill all the fajita veggies and top with marinade from mushrooms and taco seasoning. Cooker 7-8 minutes until soft. Top with additional lime as they cook. While the veggies cook prepare your toppings of choice. Lastly take the mushroom caps bottom side up and top with additional marinade and spices. Cook for 5 minutes, remove from heat, let slightly cool and slice.
  4. Warm the tortillas on the grill for more flavor and aesthetic appeal!
  5. Spoon the fajita mixture into the center of tortillas, and serve with toppings of choice.
Cuisine: Spanish | Recipe Type: Fajitas
7.6.6
626
http://www.eatdrinkshrink.com/cooking/portobello-mushroom-fajitas

 

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this website in May of 2012 to share my experience and knowledge as I pursue a career in the field of nutrition. I currently hold a BS in Nutrition & Dietetics from NYU and MS in Nutrition & Health Sciences.

 

 

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