Vegetarian fajitas are so quick, easy, and delicious, they will soon be put into your family’s weekly meal rotations. Packed with nutritious veggies like portabella mushrooms, bell peppers, zucchini, and onions and filled with all of your favorite toppings like vegan cheese, sour cream, and guac! Customize your vegetarian fajitas to make them your own and the whole family will be happy!
You will LOVE this vegetarian fajita recipe because it’s …
- quick and easy to make.
- made with your choice of veggies and protein!
- made in 1 skillet in about 15 minutes.
- easy to make gluten-free.
- a family-friendly crowd pleaser!
This is one of those dinners that I make on those nights that I don’t feel like spending a lot of time fussing in the kitchen, but my family still wants a filling, satisfying meal.
What do I need to make vegetarian fajitas?
Tools:
- Skillet – I love my iron skillet for this dish, but you can use any large skillet to fry the vegetables.
- Knife – for cutting veggies.
- Spatula – for stiring the veggies.
Ingredients:
- Oil – any neutral flavored oil will work. I usually use olive oil.
- Onion – any type will work well, but I like red onions to make it a pretty color.
- Bell Peppers – you can use any color or one of each color for a beautiful veggie fajita.
- Portabella Mushrooms – These work great because they are big and can be cut into long slices. They also have a “meaty” texture.
- Zucchini – cut into long stick shapes.
- Protein of Choice – (optional) If you want a hearty filling meal, you can add extra firm tofu, vegan chick’n strips like Beyond Meat or Butler Soy Curls.
- Seasoning – you can use a store bought fajita seasoning or taco seasoning or you can make your own by combining chili powder, cumin, cayenne, and garlic with a squeeze of lime.
*A note about seasoning – Fajita seasoning and taco seasoning are very similar. The difference is that fajita seasoning usually has a souring agent like lime or citric acid for tenderizing the meat. Veggie fajitas don’t need this acid, but a squeeze of lime may make it taste more authentic.
Optional Toppings:
- Lime – to squeeze on top.
- Vegan Cheese – Any store bought type will do or you can make your own vegan cheddar cheese.
- Vegan Sour Cream – You can use a store bought brand like Tofutti or use my homemade Vegan Sour Cream Recipe with Tofu to whip some up in about 5 minutes.
- Guacamole – to give it more flavor and creaminess.
- Avacado – sliced.
- Tomatoes – sliced.
- Salsa – for flavor.
- Cilantro – gives it a fresh authentic flavor.
How do I make vegetarian fajitas?
- Slice veggies into long thin slices.
- Add oil to the bottom of your frying pan to cover the bottom. (I love my iron skillet to make these fajitas! It cooks evenly and the veggies never stick to the pan).
- Add the onion. Sauté the onion for about 3- 4 minutes until slightly translucent.
- Toss in all of the rest of the veggies that you want in your fajitas.
- Add vegan chick’n strips or meat alternatives like beyond meat or re-hydrated Butler Soy Curls if desired at this time as well.
- Sprinkle your veggies with fajita seasoning and continue to stir frequently for about 5 more minutes until all of the veggies are slightly soft, but not mushy.
- Salt to taste and use a sprinkle of cayenne to spice it up if you like it hot. (Many fajita seasoning mixes contain salt, so be careful not to over salt the veggies).
- Assemble your fajitas. Put about a ¾ cup of cooked veggies in the center of a tortilla.
- Top your fajitas with vegan sour cream, guacamole, cilantro lime sauce, or salsa.
- Fold up the bottom inch and roll up the tortilla into a burrito shape and your done!
Tips for making super quick and easy veggie fajitas…
- Use frozen peppers or pre-cut veggies. Many grocery stores even sell pre-cut fajita veggies in the produce section, so all you have to do is fry them up and wrap it in a tortilla and you’re done!
- Some stores sell pre-cut frozen peppers and onions too. Keep a bag in the freezer to have on hand when you need a quick, easy meal! Fire roasted veggies from Trader Joe’s also work great for vegetarian fajitas too!
What if I need gluten-free vegetarian fajitas?
Since we need to be gluten-free, I use the gluten-free tortillas from Aldi. They are one of the only brands that I can find that are both gluten-free and vegan. They don’t completely fall apart as some do. Also, be sure to check the ingredients on any fajita or taco seasoning that you use – many contain gluten.
Tips for using gluten-free tortillas:
- Put them between 2 moist paper towels and microwave for 20 seconds to soften and reduce breakage.
- I also stick a toothpick through it to help hold it together since they are usually not as pliable as wheat tortillas.
- You can also use corn tortillas if you cannot find gluten-free tortillas.
Did you make this recipe? Leave a comment or rating below!
Quick and easy vegetarian fajitas made in a skillet for an easy vegan meal.
- 1 tbsp olive oil
- 1 medium red onion peeled and sliced in thin strips
- 2 medium bell peppers washed and cut into long thin slices or 1 bag of frozen chopped peppers
- 1 medium zucchini washed and cut into long thin slices
- 2 medium portabella mushroom caps washed and cut into long thin slices
- 9 oz. package of vegan chick’n strips like Garden or Beyond Meat or 2 cups rehydrated Butler Soy Curls (optional)
- 2-3 tsp. fajita or taco seasoning or 1 tsp. cumin and 1 tsp. chili powder
- Salt to taste
- 1 sprinkle cayenne pepper to taste
- 8 tortillas (Gluten- free is necessary).
- Your favorite taco toppings like avocado, guacamole, salsa, vegan cheese, or vegan sour cream.
- Wash and cut veggies of choice into long slices about a ¼ inch wide.
Add oil to the bottom of an iron skillet or non-stick frying pan.
Turn heat to medium and toss in sliced onions.
Sprinkle with a little salt and sauté for about 3-5 minutes until slightly translucent.
Add the rest of the veggies and vegan chick’n strips if desired.
Sprinkle with 2 tsp. fajita seasoning or alternative.
Sauté on medium for about five minutes until veggies are soft, but not mushy.
Sprinkle with more salt or seasoning to taste.
Warm tortillas between 2 moist paper towels in the microwave for 20 seconds.
Place about ¾ cup of fajita mixture in the center of the warmed tortilla.
Top with your favorite toppings like avocado, guacamole, salsa, vegan cheese, or vegan sour cream.
Fold up the bottom inch and then roll tortilla into a burrito shape.
- If you want veggies that are slightly crispy, reduce cooking time by a minute or two.
- If using gluten-free tortillas, put them between 2 moist paper towels and microwave for 20 seconds to soften and reduce breakage.
- You can also use corn tortillas if you cannot find gluten-free tortillas.
They came out great! I’ll be making these again.
Glad to hear this! Enjoy!
So easy! Thanks for this recipe!
You’re welcome Grace. Glad that you liked it!