Vegetable fajitas have always been Jess’s favourite Mexican meal, even before going vegan. We’d never serve them with cheese or anything creamy anyway, so our vegetable fajitas tended to be an ‘accidentally’ vegan meal! We love mixing in some sriracha for a spicy vegan kick and adding guacamole to balance things out. It may not be strictly traditional, but it’s tasty!
We use a simple spice mix in this recipe – cumin, smoked paprika, cayenne pepper and, of course, chilli powder. We also really love the ancho grand chilli powder – it’s not included in this recipe but if you get a chance to experiment with it we would recommend doing so. It’s delicious!
- 250 grams chestnut mushrooms, sliced
- 2 red peppers, sliced
- 1 green pepper, sliced
- 1 onion, sliced
- 3 cloves garlic, finely chopped
- 3 teaspoons cumin powder
- 1/2 teaspoon chilli powder
- 1/2 teaspoon cayenne powder
- 1 teaspoon smoked paprika
- Juice of 1/2 a lime
- Splash of olive oil
- Optional: veggie meat replacement - we sometimes use Quorn's vegan fajita strips.
- Optional: bonus fillings like guacamole, salsa or coconut yoghurt go pretty well if that's your thing
- Heat up your oil in a frying pan, over a medium-high heat.
- Cook the onion until softened and translucent.
- Add the spices and cook for a minute until fragrant, then add the garlic and cook for a minute or two more.
- Add the mushrooms and peppers and cook for 5 minutes (add your veggie meat replacement now if you're using it).
- Season to taste.
- Just before serving, squeeze the lime juice in and give it a good stir.
- Split the mix between your 8 wraps.
- Add any extras you may want, like the coconut yoghurt, salsa or guacamole. We like to add sriracha for an extra chilli kick.
- Roll up into fajitas and you're good to go - easy vegetable fajitas!
This recipe was republished with permission from Vegan Punks.