Vegan Fajitas with Creamy Cilantro Sauce
Servings: 4
Calories: 439kcal
Vegan Fajitas are an easy sheet pan meal that tastes like it came from a restaurant. Don't skip the creamy cilantro sauce, which completes this plant-based dinner.
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Ingredients
- 2 Portobello mushroom caps , sliced into thin strips
- 2 bell peppers , sliced into thin strips
- 1 large yellow or red onion , sliced into thin strips
- 2 tablespoons olive oil
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ½ teaspoon fine sea salt
- 8 tortillas , for serving
Creamy Cilantro Sauce
- 1 cup fresh cilantro , loosely packed with no large stems
- 3 tablespoons fresh lime juice
- ½ cup hemp hearts
- ½ cup water
- 1 garlic clove
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon fine sea salt
Instructions
- Preheat the oven to 400ºF. On a large rimmed sheet pan, add the sliced portobello mushrooms, bell peppers, and onion, and toss well with the olive oil.
- In a small bowl, mix the chili powder, garlic powder, cumin, smoked paprika, and salt. Sprinkle it evenly over the veggies and toss well. Place the pan in the oven and roast until the veggies are tender, about 25 minutes. There's no need to stir; the veggies will shrink as they cook.
- While the vegetables cook, prepare the cilantro sauce. Add the cilantro, lime juice, hemp hearts, water, garlic, red pepper flakes, and salt to a blender. Secure the lid and blend until smooth. Taste the mixture and add an extra ¼ teaspoon of salt or red pepper flakes to boost the flavor, if needed. (I like to add both, but this will vary based on the salt you use and your spice preference.) Set the sauce aside until ready to serve.
- Warm the tortillas by placing them in a dry skillet over medium-high heat for 30 seconds, then flip and warm the other side. Repeat with the remaining taco shells. Alternatively, you can wrap the stack in foil and place them in the oven for the last 10 to 15 minutes of the vegetable cooking cycle.
- When the veggies are done cooking, serve them warm in the tortillas with the cilantro sauce and any other toppings you like. Make them more filling by adding refried beans or bean dip to each tortilla. Leftovers can be stored in separate airtight containers for up to 5 days.
Notes
Nutrition information is for 2 fajitas, using corn tortillas and all of the cilantro sauce. This information is automatically calculated and is just an estimate, not a guarantee.
Gluten-Free Note: This recipe is gluten-free when you use corn, almond flour, or cassava flour tortillas. Be sure to check the label on your package if you need a gluten-free option.
Update Note: This recipe was updated in February 2024 to include smoked paprika and the creamy cilantro sauce. You can find the original recipe here.
Nutrition
Calories: 439kcal | Carbohydrates: 42g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 8g | Trans Fat: 0.003g | Sodium: 1041mg | Potassium: 464mg | Fiber: 6g | Sugar: 8g | Vitamin A: 2445IU | Vitamin C: 84mg | Calcium: 147mg | Iron: 7mg