Vegan portobello mushroom and bell pepper fajita

Vegan portobello mushroom and bell pepper fajita

Fajitas in a vegan version? Try this simple recipe and enjoy a new, aromatic version of this Mexican dish!


  • Avocado – 1 piece
  • Lemon – 0.5 piece
  • Red onion – 1 piece
  • Red bell pepper – 1 piece
  • Lime – 1 piece
  • Parsley – 20 g
  • Olive oil – 1 tablespoon
  • Portobello mushrooms – 400 g
  • Soy sauce – 3 tablespoons
  • Salt – 1 pinch
  • Yellow bell pepper – 1 piece


Slice the mushrooms and bell peppers into strips, and the onion into rings. Transfer the vegetables to a baking sheet, sprinkle with salt, drizzle with olive oil, lemon juice, and soy sauce. Mix everything well and spread evenly. Bake the vegetables for 30 minutes, stirring occasionally.

Remove the roasted vegetables from the oven, sprinkle with chopped parsley, and mix. Serve with slices of avocado and lime wedges (you can squeeze lime juice over the vegetables before serving).

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