This vegan fajita recipe uses a hearty mix of fajita veggies and spices. Ready in 15 minutes, this is a fast and easy dinner that is perfect for busy weeknights! Serve in warm tortillas and top with black beans or pinto beans and guacamole.
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Veggie fajitas are pretty much the easiest thing I make.
I love quick and easy vegan meals, and it doesn’t get much easier than chopping a few veggies, tossing them with spices, and giving them a quick cook on the stove top.
If you’re new to vegan cooking, this is a great way to ease into it with something familiar. As you’ll see in the customizations, you can easily add cheese and sour cream for vegetarians and meat on the side for meat eaters. This is a real crowd pleasing recipe!
Ingredients
- Onion
- Red bell pepper
- Green bell pepper
- Broccoli
- Portobello mushrooms
- Olive oil
- Chili powder
- Cumin
- Garlic powder
- Onion powder
- Paprika
- Salt + pepper
- Tortillas
How to make this vegan fajita recipe
- Combine onions, bell peppers, broccoli, and mushrooms in a large bowl
- Whisk together oil and spices in a glass measuring cup
- Pour oil over vegetables and stir well
- Cook in a large skillet over medium high heat for 5-7 minutes
I’ve used both a big non-stick skillet (affiliate link) and a big cast iron skillet to cook this recipe and both work great. You’ll get a little more of that classic sizzle and sear like you’d find in a restaurant if you use cast iron.
What to do with fajita veggies
Fajita veggies are obviously great in fajitas, but I would also recommend adding them to salads, burritos, or serve over rice or quinoa.
Tips for customizing
- Use a big romaine or butter lettuce leaf instead of the tortilla to make a vegan fajita lettuce wrap
- Serve on corn tortillas to make them gluten-free
- Top with cheese and sour cream to make vegetarian fajitas
- Swap in your favorite veggies such as cauliflower or carrots
- Serve cooked, sliced chicken or beef on the side for meat eaters
More Mexican recipes
- Vegetarian Chipotle Enchiladas
- Butternut Squash and Black Bean Quesadillas
- Vegan Tempeh Tacos
- Sheet Pan Veggie Tacos
- Cheese Enchiladas
Other recipes you might enjoy
If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!
Recipe
Vegan Fajita Recipe
Ingredients
- 1 large onion, peeled, halved, and sliced
- 1 red bell pepper, seeded, and cut into strips
- 1 green bell pepper, seeded, and cut into strips
- 1 head broccoli, cut into bite size pieces
- 8 ounces baby portobello mushrooms, sliced
- ⅓ cup olive oil
- 1 ½ tablespoons chili powder
- ¾ teaspoon cumin
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- Coarse kosher salt and freshly ground black pepper, to taste
- 8 flour tortillas
- Avocado, (optional)
- Lime juice, (optional)
- Cilantro, (optional)
Instructions
- In a large bowl, combine the onions, bell peppers, broccoli, and mushrooms.
- In a glass measuring cup, combine the oil and spices. Pour over the vegetable mixture and stir well.
- Heat a large cast iron or non-stick skillet over medium high heat. Once hot, add the marinated vegetables and cook, stirring, until just tender, 5-7 minutes. Spoon into warmed tortillas and top with avocado, lime juice, and cilantro if desired.
Notes
Tips for customizing
- Use a big romaine or butter lettuce leaf instead of the tortilla to make a vegan fajita lettuce wrap
- Serve on corn tortillas to make them gluten-free
- Top with cheese and sour cream to make vegetarian fajitas
- Swap in your favorite veggies such as cauliflower or carrots
- Serve cooked, sliced chicken or beef on the side for meat eaters
Justin from DailyVeganMeal says
This was super delicious. Very easy and quick to make also. Thanks!
Julie Myszkowski says
Delicious! Thanks for sharing this. It was one of the first vegan meals I made and I was pleasantly surprised at how good it was!
Lindsay Moe says
I’m so glad you enjoyed it!
Kim says
This was absolutely delicious. I was unsure about the broccoli but actually found that’s what I liked the best. I placed on a sheet pan and broiled after sauteing in a skillet because I like my veggies a bit charred.
Lindsay Moe says
Great idea! I’m so glad you enjoyed this recipe.
Kimberly says
I made a gluten free fajita meat version of this and it turned out amazing!!! Thank you so much for this recipe!!! It was so easy but was so delicious…yum!
Kimberly says
I have made this recipe as a Vegan meal and also as a gluten-free fajita meat meal. Both turned out amazing!!! Thank you so very much for this recipe! I was very easy, but full of flavor…yum!
Lynn says
I loved the seasoning blend. This is a keeper!
Selena and Brad :) says
So yummy!! This recipe has become a weekly staple in our home!
Disna says
I added a cup of sautéed potato and used
crispy taco shells didn’t miss the meat at all.