Vegan Fajitas Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Vegan Fajitas Recipe

NUTRITION · PER SERVING65M COOK
CAL 18%·PRO 28%
CARBS 31G35% OF CAL
5G FIBER21G OTHER5G TOTAL SUGAR
FAT 20G50% OF CAL
3G SAT17G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Crispy tofu and oyster mushrooms seasoned with cumin and smoked paprika, served with roasted peppers and onions in tortillas. Quick, bold, and plant-based.

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Nutrition & ingredients

Ingredients

serves 6
  • ⅓ cup olive oil
  • 1 tablespoon chili powder
  • 2 teaspoons granulated garlic (or sub 3 garlic cloves, finely minced)
  • 1-2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • 1/8-¼ teaspoon ground chipotle or cayenne
  • 1 lb oyster mushrooms (or use king oyster mushrooms or a combo of both)
  • 3 bell peppers- red, yellow and green, thinly sliced into strips
  • 1-2 red onions, sliced into ¼- ½ inch wedges.
  • 1 lime
  • 8-12 small tortillas
  • Optional toppings: 2 avocados (see notes), cilantro, chipotle mayo or vegan sour cream, green onion, pickled onions
  • 16-ounce block tofu, extra firm
  • 1 tablespoon cornstarch (optional)
PREP
20M
SODIUM
395MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.