These are the best vegan fajitas: a plant-based dinner everyone loves! Roast vegetables on a griddle for quick and easy preparation.
There aren’t too many easy dinner ideas out there. So let us introduce you to our new favorite: these incredible ones vegan fajitas! Everyone loves this food, even meat eaters. It’s a great way to make a healthy and fun dinner that no one will notice there’s no meat! Roast lots of veggies on a griddle with spices and serve with refried beans and guac-ish. The recipe is straight from Talia Pollack’s Party in Your Plants cookbook: and it really is a plant party. Here’s what to do and more in this delicious herbal book!
Ingredients in vegan fajitas: vegetables on a plate
What we love about this delicious vegetarian and vegan fajitas recipe is that it’s basically fajitas on a plate! Toss mixed veggies onto a baking sheet, toss with fajita seasoning, and bake! It’s that simple and easy to customize. You can use any veg you like and even try it with our fajita seasoning (toss the veg in a bowl of olive oil and watch). However, this fajita and veggie combo is awesome—it has just the right elements to make a delicious, healthy dinner. Here’s what you need:
- Onion: use white, yellow or red!
- pepper: any color! We like a mix of green, orange and red
- cauliflower
- Portobello mushroom
- olive oil
- chili powder
- cumin
- Smoked Peppers: If you can find it, there is a nice, subtle smoke (you can use it in many recipes)
- garlic powder
- onion powder
Guac-ish: a quick guacamole!
One of our favorite parts of this vegan fajita recipe is a concept Talia uses called “guac-ish.” She’s a hilarious writer and podcast personality, and guac-ish is a great example of injecting fun into everything she touches. It’s just a quick guacamole recipe that only takes 5 minutes: and I think it’s going to be our new date! Here’s how to make guac-ish, the fastest guacamole recipe you’ll ever make:
- Pit 2 avocados (here’s how to do it safely). Place the pulp in a bowl.
- Mash them up with a fork.
- Add the juice of 1 lime and the chopped cilantro taste good. Yes, that’s really all you have to do! It’s the perfect topping for vegan fajitas and tacos. Consider us sold!
Top with beans (or other protein)
When preparing vegan fajitas, you need to think about plant-based protein. How will you add protein sources to make it a hearty meal? This recipe uses refried beans as a base for fajitas: and it worked for our family! It was just enough protein to fill us up. The recipe in the book also includes a recipe for tofu and tempeh that you can use in addition to the beans. So feel free to add it if you think your family will need it.
Here’s what you can use for the chilled bean component:
- Canned beans is best for quick weeknights! Just heat them on the stove. Sometimes we also add a few pinches of cumin or chilli powder to increase the spiciness: just add to taste!
- Homemade bean puree are perfect if you have time to prepare them: and you may be able to incorporate them while the veggies are roasting. Try our Home Refried Beans or Refried Black Beans.
How to reheat tortillas
You can make all of the components of these vegan fajitas, but they won’t get to the next level unless you reheat your tortillas. Yes, there’s nothing worse than a stiff, cold tortilla with fajitas! You can reheat the tortillas in the oven or on the stovetop. How to reheat tortillas:
- On the stove: Grill the tortillas by placing them over an open flame over medium-high heat for a few seconds on each side, turning with tongs until lightly charred and warmed through. This is our favorite method!
- In the oven: Preheat an oven to 350 degrees Fahrenheit. Wrap a few tortillas (in packages of no more than 5) in aluminum foil and place in the oven for about 15 to 20 minutes. You can place the tortillas directly on the grill or on a baking sheet.
About the book: Celebrate in your plants
If you’re looking for a plant-based cookbook, Party in Your Plants is a fantastic resource for getting your veggies to eat. Fun. Talia is a hilarious guide to vegan food, and the book includes 100 deliciously delicious vegan recipes (like these veggie fajitas!). It’s down to earth with chapter headings like “What to do when you’re afraid of protein” and “When you’ve been working all day but still need to cook yourself a quick dinner because life is scary sometimes.”
This book makes eating plants irresistible and full of joy… which is the best motivation for it. Kudos to Talia for an amazing book! (PS listen to us in an interview on Talia’s podcast.)
More Vegan Mexican Recipes
Do you like these vegan fajitas? Here are some easy-to-try Mexican recipes that provide ideas for healthy veggie dinners:
This vegan fajita recipe is…
Vegetarian, vegan, plant-based, dairy-free and gluten-free.
The description
These are the best vegan fajitas: a plant-based dinner everyone loves! Roast vegetables on a griddle for quick and easy preparation.
For the vegetable fajita platter
- 1 White Onion
- 2 pepper
- 1 cauliflower head
- 1 Portobello mushroom
- 2 tablespoons olive oil
- 1 tbsp chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika (or regular)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
Serve
- Preheat the oven to 425 degrees Fahrenheit.
- Finely chop the onion. Slice the peppers. Cut the cauliflower into small florets. Cut mushrooms into bite-sized pieces. Place the vegetables in a large bowl and toss with the olive oil, chili powder, cumin, paprika powder, garlic powder, onion powder, and kosher salt.
- Line 2 baking sheets with parchment paper. Add the vegetables in a single layer. Roast for 15 minutes, then remove the leaves, toss the vegetables and sprinkle with another ½ tsp salt, which is divided among the sheets (¼ tsp on each). Stir again, then return to the oven and bake for another 10 minutes until tender.
- Meanwhile, pit the avocados. Place the pulp in a bowl and mash with a fork. Add lime juice, salt and coriander.
- Heat the cooled beans in a small saucepan.
- Char the tortillas, if desired, by placing them over an open gas flame over medium-high heat for a few seconds on each side, turning with tongs until lightly charred and warmed through. (See Reheating Tortillas.)
- To serve, place refried beans and roasted vegetables in tortilla wraps and garnish with guac-ish.
- Category: main course
- Method: roast meat
- Kitchen: Mexican
- Diet: vegan
