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Easy Vegan Fajitas – Baked Fajitas

Trying to find a quick and easy vegan and veggie lunch or dinner for the family? Try these meat-free Easy Vegan Fajitas – Baked Fajitas, loaded with vegetables that take just 25 minutes to make. There’s nothing better than vegan fajitas: a plant-based dinner that everyone loves! 

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Easy Vegan Fajitas - Baked Fajitas
Trying to find a quick and easy vegan and veggie lunch or dinner for the family? Try these meat-free Easy Vegan Fajitas – Baked Fajitas, loaded with vegetables that take just 25 minutes to make. There’s nothing better than vegan fajitas: a plant-based dinner that everyone loves! 

This veggie fajita recipe can be cooked on the stovetop, but the mushrooms are best baked. I was going to bake the mushrooms and sizzle the onions and peppers separately, but then I had an idea and decided to bake them together instead. The process is a lot more straightforward and convenient this way. So it’s perfect for midweek dinner parties or low-effort entertaining that doesn’t leave you so exhausted preparing it.

These rainbow fajita veggies will leave you never wanting to go to Chipotle again. A perfect charred and tangy combination of sweetness and smokiness. As an addition to burritos or bowls, they’d be wonderful, but for my money, they’d also work well as a main course. It’s a quick and easy dinner that’s delicious when served with tortillas and fresh fixings like guacamole and salsa.

The original vegan version of this dish features portobello mushrooms, but I used button mushroom my all-time favorite substitute. They have the perfect texture and take on the seasoning well, becoming smoky and yummy. You’ll eat it right out of the pan, I promise. Or is that just me πŸ˜‰.

About Easy Vegan Fajitas – Baked Fajitas Recipe

Although I tried these fajitas with broccoli and zucchini, I found the spices and seasoning to be a bit unconventional. For today’s recipe, I went with a basic combination of smaller mushrooms, onions, and red and yellow bell peppers.

It is okay to use smaller mushrooms in place of portobello mushrooms.

For these vegetable fajitas recipes, I recommend using a 12-inch cast-iron skillet. Make sure it’s large enough so you can fit all the vegetables in it. In my case, I use a regular frying pan. I, however, am looking forward to getting one for my pantry soon. Cast iron pans are highly recommended for this recipe if you are not baking.

However, you’ll need to fry them in batches if you use a smaller one. Sometimes I have them wrapped up in a soft tortilla, sometimes I have them with beans, sometimes with scrambled eggs and hot sauce, and sometimes I have them with crumbled taco tofu. Nachos, quesadillas, burritos, and salads will be made from the leftovers 

These baked vegetable fajitas are,

  • Vegan dairy-free
  • Gluten-free
  • Healthy and full of nutrition
  • satisfying
  • Comforting
  • Easy to prepare.
Easy Vegan Fajitas - Baked Fajitas
Easy Vegan Fajitas – Baked Fajitas

Mushroom types and their differences

It is the age that separates white mushrooms from cremini mushrooms and portobello mushrooms. Older mushrooms are heartier and tastier.

One of the reasons white button mushrooms have been cultivated is the white color and soft texture.

The Cremini mushrooms represent the teenagers of the family. Compared to the young white button mushrooms, these are moderately mature and have a similar flavor.

Mushrooms from the Portobello family are the most mature and generous. These mushrooms are button mushrooms that have been left to grow until they became a meaty cap of their own. Because of their meaty texture, they make a great meat substitute.

The flavor of portobello and cremini mushrooms is both robust and savory.

All three mushrooms can be used without significantly altering the taste. In this case, the size really makes a difference. By using the portobellos, you can add more substance to the veggie fajitas.

Mushroom cleaning instructions

Since mushrooms contain a lot of water, soaking them might make them soggy. To remove their top layer, I peel them.

To do this, twist off their stems. Peel off the top layer of skin using your fingers from the edge of the cap where the gills are. This should be easy. Repeat the process with the stem as well.

After rinsing, slice into strips.

Seasoning for fajitas

Veggie fajita seasoning includes smoked paprika, onion powder, black pepper, cumin, and smoked sea salt, to make this fajita seasoning. However, regular sea salt can also be used.

For a kid-friendly meal, season lightly with salt and pepper or spice it up with cayenne pepper. The fresh taste of the veggies would not be lost, though I wouldn’t exaggerate it.

Easy Vegan Fajitas - Baked Fajitas
Easy Vegan Fajitas – Baked Fajitas

Ingredients

  • 1 big – Red Bell pepper (Julienne)
  • 1 big – Green Bell pepper (Julienne)
  • 1 big – Yellow Bell pepper (Julienne)
  • 1 big – Beetroot (Julienne)
  • 1 cup – Carrot (Julienne)
  • 1 cup – Broccoli florets
  • 1 cup – Button Mushroom (sliced)/Portobello Mushrooms
  • 1 big – Onion (sliced)
  • 4 tbsp – Olive oil
  • 1 tsp – Garlic powder
  • 1 tsp – Onion powder
  • 1 tsp – Paprika
  • 1 tsp – Cumin powder
  • 6 – Tortillas
  • Pink salt to taste or regular salt to taste
  • Sour cream or vegan sour cream for decoration 

Check out the Easy Vegan Fajitas – Baked Fajitas Recipe Video :

How to make Easy Vegan Fajitas – Baked Fajitas Recipe step by step with photo:

  1. Preheat oven to 450 degrees F. In a bowl, make a dressing add olive oil, onion powder, garlic powder, paprika, cumin powder, and pink salt.
  2. Mix everything nicely. Our dressing is ready. Keep it aside for later use.
  3. In a large bowl, add red bell pepper juliennes, green bell pepper juliennes, yellow bell pepper juliennes, button mushroom sliced, carrot juliennes, onion sliced, beetroot juliennes, and broccoli florets.
  4. Pour the dressing or seasoning over the veggies.
  5. Coat the veggies and seasoning nicely with the help of a spatula.
  6. In a baking tray add all the veggies and then roast them in the oven for 20 minutes. 
  7. After 15 minutes take it out from the oven.
  8. Put the roasted vegetables in tortillas to serve.

    Easy Vegan Fajitas - Baked Fajitas
    Easy Vegan Fajitas – Baked Fajitas

Important Suggestion To Keep In Mind

  • We used 2 medium tortillas per person for this recipe, which makes enough for 4 people. If you would like to scale this recipe up, please refer to the scale tool in the recipe card.
  • Skip marinating the vegetables if you’d like to make these faster. With or without the 10-minute marinate, they taste just fine.
  • Despite the fact that these vegetable fajitas are vegan, I haven’t labeled them as such because I have added sour cream to the dish at the end for decoration.
  • Use gluten-free tortillas to make them gluten-free.
  • These vegetable fajitas are best eaten fresh, however, you can keep leftover vegetables in the fridge for a day or two if you have any leftover. If the vegetables are frozen, they will become soggy once defrosted.
  • If you are reheating leftover cooked vegetables, add them to a skillet and cook with a little oil until hot or bake them 10 minutes in the oven.

Serving Suggestion

Even though these fajitas are delicious on their own, we can extend the party with guacamole and salsa if we wish. As a side dish, a spicy Mexican bean salad is great, and if we’re starving then some loaded nachos will kick things off nicely.

Storage Suggestion

I will not recommend storing the vegetable fajita as freshly made is always good. But if you want to store just store it in an air-tight container for 2 days. Whenever you want to consume just reheat in the oven for 350 degrees F for 510 minutes.

Frequently Asked Questions

When preparing fajitas, why use cast-iron skillets?

You know that the best fajitas are always served sizzling on a hot cast-iron platter if you have ever ordered them at a restaurant. It’s important because the cast-iron cooks really hot and gives the vegetables that amazing char you associate with any good fajita.

A cast-iron skillet also keeps the vegetables warm without allowing them to become soggy and cold.

If you do not happen to have a cast-iron skillet, then, by all means, use what you have, but don’t expect that crispy sensation that comes from a well-seasoned iron skillet.

Tortillas: how to warm them

If your tortillas aren’t warm, you won’t get next-level vegan fajitas. It really is unappealing to eat fajitas with a stiff, cold tortilla! If you microwave or cook the tortillas, you can make them more pliable and more appealing. You can do this by following these steps:

On Stove Top-To cook the tortillas, place them on a medium gas flame, flipping each one with tongs a few times until they are blackened and warm. This is our favorite method!
In the oven -Heat an oven to 350 degrees Fahrenheit. Put some tortillas (in no more than 5 packets) in aluminum foil and bake them for 15 to 20 minutes. Alternatively, you can place the tortillas on a baking sheet or directly on the grate.

Can I make them in advance?

To be honest, it tastes best when made fresh since it is so quick and easy to make. The marinade, however, can be made a day in advance. The veggies can also be marinated a few hours before serving if you like.

Some other spinach recipes you would like on my blog – Healthy Oatmeal Spinach Pancake With Spicy Tofu, Turkish Air Fried Borek | Vegan spinach and cheese rolls | Vegan snacks, Instant Pot Vegan Tuscan Spinach Rigatoni, Vegan Spanish Spinach Croquettes – Air Fried.

 

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Easy Vegan Fajitas - Baked Fajitas

Easy Vegan Fajitas – Baked Fajitas


  • Author: Sanchita Dey
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 fajita 1x
  • Diet: Vegetarian

Description

Trying to find a quick and easy vegan and veggie lunch or dinner for the family? Try these meat-free Easy Vegan Fajitas – Baked Fajitas, loaded with vegetables that take just 25 minutes to make. There’s nothing better than vegan fajitas: a plant-based dinner that everyone loves! 


Ingredients

Scale
  • 1 big – Red Bell pepper (Julienne)
  • 1 big – Green Bell pepper (Julienne)
  • 1 big – Yellow Bell pepper (Julienne)
  • 1 big – Beetroot (Julienne)
  • 1 cup – Carrot (Julienne)
  • 1 cup – Broccoli florets
  • 1 cup – Button Mushroom (sliced)/Portobello Mushrooms
  • 1 big – Onion (sliced)
  • 4 tbsp – Olive oil
  • 1 tspGarlic powder
  • 1 tspOnion powder
  • 1 tspPaprika
  • 1 tspCumin powder
  • 6Tortillas
  • Pink salt to taste or regular salt to taste

Instructions

  1. Preheat oven to 450 degrees F. In a bowl, make a dressing add olive oil, onion powder, garlic powder, paprika, cumin powder, and pink salt.
  2. Mix everything nicely. Our dressing is ready. Keep it aside for later use.
  3. In a large bowl, add red bell pepper juliennes, green bell pepper juliennes, yellow bell pepper juliennes, button mushroom sliced, carrot juliennes, onion sliced, beetroot juliennes, and broccoli florets.
  4. Pour the dressing or seasoning over the veggies.
  5. Coat the veggies and seasoning nicely with the help of a spatula.
  6. In a baking tray add all the veggies and then roast them in the oven for 20 minutes. 
  7. After 15 minutes take it out from the oven.
  8. Put the roasted vegetables in tortillas to serve.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Ancient Organics Ghee, Organic Grass Fed Ghee Butter – Gluten Free Ghee

Ancient Organics Ghee, Organic Grass Fed Ghee Butter – Gluten Free Ghee

Ancient Organics Ghee, Organic Grass Fed Ghee Butter – Gluten Free Ghee

BetterBody Foods Organic Quinoa, Vegan, Complete plant protein,

BetterBody Foods Organic Quinoa, Vegan, Complete plant protein,

BetterBody Foods Organic Quinoa, Vegan, Complete plant protein,

California Olive Ranch 100% California Extra Virgin Olive Oil

California Olive Ranch 100% California Extra Virgin Olive Oil

California Olive Ranch 100% California Extra Virgin Olive Oil

Bowl

Bowl

Treo by Milton Jelo Designer Glass Bowl, 800 ml, Transparent, Standard

Chosen Foods 100% Pure Avocado Oil-Based Vegan Mayo

Chosen Foods 100% Pure Avocado Oil-Based Vegan Mayo

Chosen Foods 100% Pure Avocado Oil-Based Vegan Mayo

Gardein Seven Grain Crispy Plant-Based Chick’n Tenders, Vegan, Frozen

Gardein Seven Grain Crispy Plant-Based Chick’n Tenders, Vegan, Frozen

Gardein Seven Grain Crispy Plant-Based Chick’n Tenders, Vegan, Frozen

Gel Spice Ground Black Pepper 5 lb

Gel Spice Ground Black Pepper 5 lb

Gel Spice Ground Black Pepper 5 lb

Instant Pot Duo Crisp 11 in 1, Electric Pressure Cooker with Air Fryer

Instant Pot Duo Crisp 11 in 1, Electric Pressure Cooker with Air Fryer

Instant Pot Duo Crisp 11 in 1, Electric Pressure Cooker with Air Fryer

Let’s Do…Organic Heavy Coconut Cream,

Let’s Do…Organic Heavy Coconut Cream,

Let’s Do…Organic Heavy Coconut Cream,

Notes

  • We used 2 medium tortillas per person for this recipe, which makes enough for 4 people. If you would like to scale this recipe up, please refer to the scale tool in the recipe card.
  • Skip marinating the vegetables if you’d like to make these faster. With or without the 10-minute marinate, they taste just fine.
  • Despite the fact that these vegetable fajitas are vegan, I haven’t labeled them as such because I have added sour cream to the dish at the end for decoration.
  • Use gluten-free tortillas to make them gluten-free.
  • These vegetable fajitas are best eaten fresh, however, you can keep leftover vegetables in the fridge for a day or two if you have any leftover. If the vegetables are frozen, they will become soggy once defrosted.
  • If you are reheating leftover cooked vegetables, add them to a skillet and cook with a little oil until hot or bake them 10 minutes in the oven.
  • Category: Main Course
  • Method: Baked or Air - Fry
  • Cuisine: Mexican

Nutrition

  • Serving Size: 4 fajita
  • Calories: 593Kcal
  • Sugar: 12g
  • Sodium: 280mg
  • Fat: 27g
  • Saturated Fat: 4g
  • Trans Fat: 7g
  • Carbohydrates: 5.2g
  • Fiber: 24g
  • Protein: 1.3g
  • Cholesterol: 0g

Keywords: fajita vegetables, quick roasted vegetable fajitas, vegetable fajita recipe

Note: A rough estimate of nutrition is provided.

πŸ’“

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