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    Home » Vegetarian Mexican Recipes

    Vegan Fajita Recipe

    Lindsay Moe

    43755 shares
    vegan fajitas
    vegan fajitas on a wood platter
    fajita veggies in a pan
    vegan fajitas

    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.

    three vegan fajitas on a platter with limes, avocado, and cilantro
    Jump to Recipe

    This post contains affiliate links. As an Amazon Affiliate I earn from qualifying purchases. All opinions are my own.

    Jump to:
    • Ingredients
    • How to make this vegan fajita recipe
    • What to do with fajita veggies
    • Tips for customizing
    • More Mexican recipes
    • Other recipes you might enjoy
    • Recipe

    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!

    • Sliced onions, peppers, mushrooms, and broccoli
    • a bowl of fajita veggies marinated in homemade fajita seasoning

    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
    cooked fajita veggies in a pan

    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

    • Vegetarian Stuffing
    • The Best Crispy Tofu
    • Eggplant Meatballs
    • Easy Canned Butter Beans
    three veggie fajitas on a wood platter with cilantro

    If you make this recipe, be sure to rate it, leave a comment, or tag #theliveinkitchen on Instagram!

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    Recipe

    three vegan fajitas on a wood platter with limes and cilantro

    Vegan Fajita Recipe

    The best vegan fajita recipe, ready in just 15 minutes! Classic fajita veggies paired with broccoli, mushrooms, and spices make this vegan dinner idea hearty and satisfying.
    4.53 from 23 votes
    Print Pin Rate SaveSaved!
    Prep Time: 10 minutes
    Cook Time: 5 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 221kcal
    Author: Lindsay Moe

    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

    Nutrition information is an estimate without additional toppings like avocado, lime juice, or cilantro.
     

    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

    Nutrition

    Calories: 221kcal | Carbohydrates: 26g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Sodium: 260mg | Potassium: 496mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1501IU | Vitamin C: 100mg | Calcium: 79mg | Iron: 2mg
    Tried this recipe?Mention @theliveinkitchen or tag #theliveinkitchen!

    More Vegetarian Mexican Recipes

    • Top view of a Corn and Sweet Pepper Quesadillas topped with slices of mini bell peppers and sour cream on a wooden cutting board.
      Corn Quesadillas with Sweet Bell Peppers
    • sheet pan veggie tacos
      Sheet Pan Vegan Tacos
    • Black Bean and Butternut Squash Quesadillas on a plate topped with jalapenos and sour cream.
      Black Bean and Butternut Squash Quesadillas
    • breakfast burrito cut in half showing inside stuffed with eggs, spinach, and cheese
      Five Minute Breakfast Burrito

    Reader Interactions

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    1. Justin from DailyVeganMeal says

      March 30, 2020 at 8:02 pm

      5 stars
      This was super delicious. Very easy and quick to make also. Thanks!

      Reply
    2. Julie Myszkowski says

      June 06, 2020 at 4:24 pm

      5 stars
      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!

      Reply
      • Lindsay Moe says

        June 10, 2020 at 4:22 pm

        I’m so glad you enjoyed it!

        Reply
    3. Kim says

      March 04, 2021 at 5:22 pm

      5 stars
      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.

      Reply
      • Lindsay Moe says

        March 08, 2021 at 8:56 am

        Great idea! I’m so glad you enjoyed this recipe.

        Reply
    4. Kimberly says

      March 18, 2021 at 7:05 pm

      5 stars
      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!

      Reply
    5. Kimberly says

      March 18, 2021 at 7:06 pm

      5 stars
      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!

      Reply
    6. Lynn says

      April 18, 2021 at 1:15 pm

      I loved the seasoning blend. This is a keeper!

      Reply
    7. Selena and Brad :) says

      January 25, 2022 at 10:11 pm

      5 stars
      So yummy!! This recipe has become a weekly staple in our home!

      Reply

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    lindsay moe in a kitchen with glasses on shelves behind her

    Hi, I'm Lindsay! I've been creating easily customizable vegetarian recipes since 2011. I love the outdoors, brownies, and brand new books. I live and work in La Crosse, Wisconsin and founded Wild Flour Media to expand on my love for food photography and videography to my community and beyond.

    More about me →

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    43755 shares