These fajitas are stuffed with juicy portobello mushrooms strips marinated in tamari, chili powder, cumin, and turmeric alongside red onions and bell pepper. Drizzled on top is a fresh cilantro garlic sauce made from not only cilantro and garlic but also pea shoots, arugula, lemon, and lime.

Portobello Fajitas [Vegan]

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Serves

2

Cooking Time

5

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Ingredients

  • 1 portobello mushroom
  • 1/4 cup onion, sliced
  • 1/2 bell pepper, sliced
  • 2 tablespoons tamari or soy sauce
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon turmeric
  • Coconut oil

For the Cilantro Garlic Sauce:

  • 1/2 cup arugula
  • 1/2 cup pea shoots
  • 1/4 cup cilantro
  • 2 garlic cloves
  • 1 tablespoons coconut sugar
  • 1/2 of 1 lemon, juiced
  • 1/2 of 1 lime, juiced
  • 1/4 cup water
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Preparation

  1. Marinate mushrooms in soy sauce, chili powder, turmeric, and cumin for at least 10 minutes
  2. Slice the bell peppers and onions.
  3. Prep all of the ingredients for the cilantro garlic sauce and throw into the blender. Blend until smooth.
  4. Cook bell peppers and onions in coconut oil for 1-2 minutes.
  5. Add the marinated mushrooms and cook for 3 minutes, or until the mushrooms are soft.
  6. Throw in a splash of water when things start to get dry. Serve over corn or flour tortillas.
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