Portobello Mushroom Fajitas
Fajitas have always been a favorite of mine. I love sautéed peppers and onions and the smoky flavor of fajita sauce. Portobello mushrooms work really well in this recipe since they hold up well to the heavy sauce that accompanies fajitas.
You can sub the Portobello mushrooms for extra firm tofu that has been drained and baked before adding to the sauce. If using tofu, I would omit the last ¼ cup of water. I have tried it both ways, but I personally enjoy the mushrooms better. Feel free to use store bought fajita mix, but making it yourself ensures that it is definitely vegan and free of processed ingredients and chemicals!
½ tsp. vegetable oil (oil can be omitted, it is not necessary)
½ yellow onion, sliced
2 green bell peppers, sliced
3 Tbsp. fajita seasoning (see recipe below or use store bought)
¾ cup water
2 Portobello mushrooms
Heat oil in a pan over medium heat. Add onions and bell peppers and sauté for 5 minutes. Add in 1 ½ Tbsp. of fajita seasoning and ½ cup of water. Bring to a boil then lower heat to a simmer. Steam for 5-10 minutes or until your desired tenderness. When complete, use a slotted spoon to remove peppers and onions leaving remaining liquid in the pan.
Add remaining fajita seasoning and water to the pan. Bring to a boil then lower heat to a simmer. Add Portobello mushrooms and simmer for 10 minutes, flipping mushrooms half way through.
Serve with tortillas, rice, beans and lime juice!
Makes 3 servings.
1 Tbsp. cornstarch
2 tsp. chili powder
1 ½ tsp. smoked paprika
½ tsp. salt
1 tsp. sugar
½ tsp. onion powder
½ tsp. garlic powder
¼ tsp. crushed red chili pepper
½ tsp. cumin
½ tsp. green chili pepper powder (can be omitted or subbed for regular chili powder)
Combine all ingredients in a bowl and mix thoroughly.
Makes about 4 Tbsp. of seasoning.