Mushroom Fajitas With Chimichurri
[Vegan]

For the Fajita Filling:

• 2-3 large Portobello mushrooms
• 3 bell peppers
• 1 red onion
• 1 jalapeño, sliced in half, seeds removed, and sliced

For the Marinade:

• 1 tablespoon vegan Worcestershire sauce
• 1 teaspoon liquid smoke
• 1 tablespoon taco seasoning (recipe below)
• Juice from 1/2 of 1 lime
• 1 tablespoon olive oil
• 1 minced chili in Adobo sauce

For the Taco Seasoning:

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 teaspoon salt

For the Chimichurri Sauce:

• 1 bunch flat leaf parsley (thick stems cut off)
• 1/2 bunch cilantro
• 4 garlic cloves
• 1 tablespoon crushed red pepper flakes
• 1/4 cup apple cider vinegar
• Juice from 1/2 of 1 lemon
• 1 teaspoon fresh oregano
• 1 teaspoon Spanish seasonings (cumin, chili powder, etc)
• 1/4 of 1 medium white or red onion
• 1/2 cup extra virgin olive oil
• Salt and fresh cracked pepper

For the Tacos:

• 6 corn tortillas
• Avocado or guacamole (optional)
• Vegan sour cream (optional)
• Cilantro (optional)