PORTOBELLO VEGAN FAJITAS
These Portobello Vegan Fajitas will have your dinner sizzling in only 30 minutes. They’re fiery, smokey, and hearty! When the grilled vegetables meet the homemade fajita sauce, the flavors combine. It’s delectably delicious!
Don’t you simply like that sizzling sound? Especially when you’re out to eat and hear those raucous Vegan Fajitas approaching. They make quite an entrance, to say the least!
Fajitas are usually a good option since they are versatile, enjoyable to eat, and ideal for sharing. They come with a variety of toppings to suit everyone’s taste. I fill them up!
Fajitas may appear difficult to prepare at home, but they are stupidly simple. Now, let’s check it out with X2coupons.
What Gives Them Their Flavor?
Sauce for fajitas! You don’t need a sauce to make delectable fajitas, but this sauce takes them to the next level. It adds EXTRA flavor and has the right combination of smokiness, spiciness, and tang. You have to try it!
What You’ll Need to Make Fajita Sauce
This is a fast summary with photographs showing each stage. Scroll down to the recipe card for the exact ingredient quantities and directions.
- Adobo-spiced chipotle peppers
- Lime juice Vegetable broth
- Powdered Garlic
- Chili flakes
The chipotle chiles in adobo sauce provide a strong and smokey taste. I use them to spice up a variety of meals. Purchase a couple of cans and store them in your pantry. You will not be sorry!
Ingredients Still Required for Portobello Vegan Fajitas
- The oil of avocado (or preferred oil)
- Mushrooms Portobello
- Red onion, bell peppers, salt, and pepper
- Vegan Fajitas: How to Make Them
Steps to steps:
- Make the fajita sauce in a blender and set it aside.
- Brown the mushrooms in a skillet and set aside.
- Sauté the onions and peppers in the same pan until slightly soft and browned.
- Stir in the sauce and heat for a few minutes to combine the flavors.
What to Serve
They’re great with warm corn tortillas, lime wedges, fresh-cut cilantro, vegan sour cream, guacamole, or Spanish Rice and Beans, but you can get creative with the toppings. They’re already spicy, but you can amp up the spice by adding your favorite hot sauce or salsa.
Mushroom Cooking Techniques
The secret to tasty vegetables is to brown and caramelize them precisely. Make sure the heat is high enough and wait until the pan is hot before adding them. You should immediately hear that familiar sizzling!
When sautéing the mushrooms, don’t overcrowd the pan or they’ll steam instead of scorching and browning. Because they require a lot of space, you may need to cook the portobellos in two batches.
Each mushroom should be cleaned with a dry, slightly moist paper towel or a gentle brush. Mushrooms, like sponges, absorb a lot of water, making the mushrooms mushy.
If desired, the brown gills on the mushrooms can be carefully scraped. They darken the vegetable combination somewhat but have little effect on the taste. I typically leave them alone.
A substitute for Fajita Sauce
If you believe the sauce is too hot for you, leave it out completely. When the cooked mushrooms are added to the pan with sautéed onions and peppers, add the dry spices (garlic powder, cumin, chili powder). You may also add 12 teaspoons of smoked paprika. When everything is finished, pour in some lime juice.