Vegan
Check out my delicious, vegan portobello mushroom fajita taco recipe. It’s packed with flavors and is perfect for a weeknight when you don’t have that much time! It’s tried and true – I’ve been cooking this for 10 years now! See below for the recipe!
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Vegan Portobello Mushroom Fajita Taco Recipe
Course: Dinner, Favorites, Lunch, Mushrooms, SeitanCuisine: MexicanDifficulty: Easy4
servings30
minutes40
minutesA deliciously vegan portobello mushroom fajita recipe that is quick and easy to make!
Ingredients
- Portobello Mushroom Marinade
portobello mushrooms or 3 medium-sized portobello mushroom caps
olive oil
balsamic vinegar
lime (for lime juice)
red wine vinegar
tamari or soy sauce
cayenne pepper
Hungarian paprika
cloves (I use 3 but I love garlic)
- Seitan
regular seitan
tamari or soy sauce
grapeseed oil
- Fajitas
olive oil
medium red onion (sliced long and thin (about 1 inch))
poblano pepper (sliced long and thin (about 3/4 of an inch))
serrano peppers (Only use 1 if you’re not too into spicy food)
Adobo chilis from a can (Save the sauce)
garlic (finely diced)
salt/pepper to taste
red pepper
chili powder
Tajin
green onion (chopped)
cilantro (loosely chopped)
corn tortillas
vegan or dairy cheese of your choice (I use Violife’s vegan cheddar)
Directions
- Mushroom Marinade
- Chop your mushrooms in long slices and dice your garlic.
- In a shallow medium bowl, whisk together your marinade (olive oil, balsamic, tamari, red wine vinegar, lime juice from 1/2 a lime, and spices) ingredients. Then add your mushrooms. Let them marinate for about 30 minutes at least.
- Seitan
- In the meantime, start preparing your seitan! Empty it out of the package and start chopping it into larger bite sized chunks.
- In a medium pan, heat up your grapeseed oil on medium heat. Then add the seitan and sauté on each side for about 3-4 minutes.Before you flip it, add some tamari and try to get a darker brown color so it’s crispy.
- While your seitan is browning. Chop your onion, peppers, additional garlic, and garnish.
- Fajitas
- In a larger shallow pan, heat up your olive oil on medium heat. Add your onions and sauté them for about 3 minutes until they’re translucent.
- Then add your poblano peppers and sauté for 2 minutes. Then add your garlic, Serrano peppers and adobo chilis with about 1-2 tsp of the sauce depending on how spicy you like it.
- Once the peppers start to brown, add your spices and sauté for about 1 more minute. Turn your heat to medium low and add your mushrooms with some of the marinade (if you want it to be less moist, then don’t add the marinade).
- Sauté for about 5 minutes, the mushrooms will start to shrink. In the meantime, you can start heating up your tortillas. I heat mine up on the stove in a pan on medium heat and 1-2 minutes on each side.
- When your fajitas are ready, thrown in the crispy seitan, garnish with cilantro and green onions and add them to your tortilla.
- If you top them with vegan cheese, you might want to pop your tacos in the microwave for about 20 seconds to melt the cheese since vegan cheese is harder to melt.
- Enjoy your tasty fajitas! Sprinkle with the rest of your lime juice!
Notes
Check these recipes here for more ideas!
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The seitan was really yummy! I made this for Taco Tuesday this week and I loved the mushrooms too!
Yes I love the seitan and mushrooms here!
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I loved this recipe! Marinating the mushrooms really kicked these tacos up another notch! I didn’t have any seitan or soy chorizo but I think this recipe holds up without the added protein. A+!
Thank you so much! I am so happy to hear you loved it and that it’s good without a vegan protein.
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