These vegetarian fajitas are so quick, easy, and delicious, they will soon be put into your family’s weekly meal rotations. Packed with healthy veggies like portabella mushrooms, bell peppers, zucchini, and onions and filled with all of your favorite toppings like vegan cheese, vegan sour cream, salsa, and guacamole you won't be able to get enough of these vegan fajitas!
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. They are super versatile and can be made with whatever vegetables that you have and they're delicious made from frozen veggies too.
If you want a filling protein-packed "chicken" vegan fajitas, simply toss in some vegan chick'n strips too!
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!
Ingredients you need to make vegetarian fajitas and substitutions:
- Tortillas - to wrap up the contents of your fajita filling. Any type will work. (Use gluten-free wraps for a gluten-free meal.)
- 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 that you prefer. I like to use one of each color to make it look prettier.
- Portabella Mushrooms - These work great because they are big and can be cut into long slices. They also have a "meaty" texture. You can use any type of mushroom that you have.
- Zucchini - or any summer squash cut into long stick shapes.
- Vegan "Chicken" Strips - or any protein of your 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 or check out this fajita seasoning recipe from Spend with Pennies.
*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. Vegetarian 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 a 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 to make vegan fajitas?
Make the filling:
- Slice your choice of veggies into long thin slices.
- Add 2 tbsp of oil to the bottom of a frying pan.
- Turn the heat to medium-low and add the sliced onion. Sauté the onion for about 3- 5 minutes until they are slightly translucent.
- Toss in all of the rest of the veggies (peppers, portabella mushrooms, zucchini, etc...) that you want in your fajitas and give them a stir.
- Add the protein (optional) - add strips of tofu, vegan chick’n strips, or re-hydrate 2 cups of Butler Soy Curls in 1 cup of hot chicken flavored vegan broth.
- 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, or salsa.
- Fold up the bottom inch and roll up the tortilla into a burrito shape and you're 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!
What if I need gluten-free vegetarian fajitas?
If you need a gluten-free fajita, simply make sure to use a gluten-free tortilla. Most ingredients in the filling are naturally gluten-free, so you will just have to check the ingredients in the seasoning that you use - many brands contain gluten. Also, be sure to use a gluten-free "chicken" product if you choose to add it.
- 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.
Some other Mexican inspired vegan meals:
- Easy Vegan Taco Meat
- Vegan Green Chile Stew
- Vegan Bean Salad - Southwest Style
- Loaded Vegan Nachos
- Southwest Spicy Vegan Mac and Cheese
Be sure to follow me on Instagram or Pinterest for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
Quick and easy vegetarian fajitas made in a skillet with peppers, onions, mushrooms, and vegan chicken.
- 2 tablespoons olive oil
- 1 cup red onion peeled and sliced in thin strips (1 medium onion)
- 2 cups bell peppers washed and cut into long thin slices or 1 bag of frozen chopped peppers (about 2-3 medium peppers)
- 1 cup zucchini washed and cut into long thin slices (1 small zucchini)
- 2 cups portabella mushroom caps washed and cut into long thin slices (1-2 portabella mushrooms)
- 9 oz. package of vegan chick’n strips like Garden or Beyond Meat or 2 cups dehydrated Butler Soy Curls (optional)
- 2-3 teaspoons fajita or taco seasoning or 1 tsp. cumin and 1 tsp. chili powder
- salt to taste
- 1 sprinkle cayenne pepper to taste (optional)
- 8 tortillas (Gluten- free is necessary).
- Your favorite taco toppings like avocado, guacamole, salsa, vegan cheese, or vegan sour cream.
- 1 cup vegan chicken flavored broth (or any vegetable broth)
- 2 cups dry Butler soy curls
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Slice your choice of veggies into long thin slices.
-
Add 2 tbsp of oil to the bottom of a frying pan.
-
Turn the heat to medium-low and add the sliced onion. Sauté the onion for about 3- 5 minutes until they are slightly translucent.
-
Toss in all of the rest of the veggies (peppers, portabella mushrooms, zucchini, etc...) that you want in your fajitas and give them a stir.
-
Add the protein (optional) - add strips of tofu, vegan chick’n strips, or re-hydrate 2 cups of Butler Soy Curls in 1 cup of hot chicken flavored vegan broth.
-
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).
-
Put about a ¾ cup of cooked veggies in the center of a tortilla.
-
Top your fajitas with vegan sour cream, guacamole, cilantro, lime, or salsa.
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Fold up the bottom inch and roll up the tortilla into a burrito shape and you're done!
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Heat 1 cup of chicken flavored vegan broth in a saucepan.
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Add 2 cups of dry Butler soy curls to the broth and cook on low for 2-3 minutes until the soy curls have soaked up all the broth. Then use as you would other vegan chicken strips.
- 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.
*This recipe was originally published on February 20, 2018. It was updated on August 22, 2020, to include new images and more detailed recipe instructions.
