Vegan Mushroom Tempeh Fajitas are filled with flavorful spices and colorful vegetables. These fajitas are the perfect meatless dinner recipe!
Fajitas! Oh my, fajitas are just the best! They're filled with veggies, and spices, and tons of fresh flavors. Obviously, most fajitas have chicken or some other meat, but I used tempeh for a vegan version.
What I love about using tempeh (and tofu too) is that it soaks up the flavor of the spices and sauce wayyyy more than meat does. This results in a much tastier dish, because each bite has all the delicious flavor of the spices. So good!
Tempeh is also packed with plant protein, so you're still going to be full and satisfied after eating these fajitas. Not to mention the veggies, which have tons of fiber and contribute to satiation. Oh, and they also taste good!
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Why I love these Vegan Fajitas
- Dietary needs - Vegan Mushroom Tempeh Fajitas are dairy-free, plant-based, oil-free, gluten-free, and sugar-free. They are also very high in protein and fiber.
- Quick and easy - this dish comes together in just 30 minutes, perfect for a weeknight dinner
- Hearty, healthy dinner - with protein from the tempeh and tons of veggies, this dish will keep you full and satisfied
Ingredient Notes & Substitutions
- Tempeh Marinade: Vegetable broth, lime juice, cumin, cayenne. These are classic fajita flavors - the tempeh will absorb all the flavor, creating a delicious depth.
- Tempeh: Tempeh is made from fermented soy beans - it's high in protein and gut friendly. You can find it in the vegetarian section. Cut it into strips to mimic the traditional fajita texture.
- Veggies: bell peppers, portobello mushrooms, corn. You can use any veggies you'd like - onions would be a good addition.
- Fajita Spices: more cumin and cayenne, chili powder, salt paprika, onion powder, garlic powder, black pepper.
- Corn Tortillas, Cilantro, Jalapenos, Lime Juice
How to make Vegan Mushroom Tempeh Fajitas
Step 1. In a medium bowl, mix the vegetable broth, lime juice, 2 teaspoons cumin, and ¼ teaspoon cayenne.
Step 2. Arrange the tempeh strips in a container and pour the vegetable broth marinade over the tempeh. Let sit at least 15 minutes.
Step 3. Heat a large skillet over medium heat. Reserve at least ½ cup of the tempeh marinade. Add the tempeh to the skillet and cook, using the marinade liquid if necessary to prevent sticking. Cook 5 minutes.
Step 4. Add the mushrooms, peppers, frozen corn, the remaining teaspoon of cumin, the remaining ¼ teaspoon of cayenne, and all additional spices. Cook until the mushrooms and peppers are soft and the corn is completely warmed through.
Step 5. Portion into corn tortillas. Sprinkle with cilantro and jalapeno, if desired. Enjoy!
Recipe Prayer
Praise God for flavorful fajitas that fill our bodies with nutrients. We are grateful for the gifts that You give us each day.
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📖 Recipe
Vegan Mushroom Tempeh Fajitas
Ingredients
- ½ Cup Vegetable Broth
- ¼ Cup Lime Juice
- 1 Tablespoon Cumin divided
- ½ Teaspoon Cayenne divided
- 1 8- Ounce Block Tempeh sliced
- 3 Medium Bell Peppers sliced
- 2 Portobello Mushrooms sliced
- ½ Cup Frozen Corn
- 1 Teaspoon Chili Powder
- 1 Teaspoon Salt
- 1 Teaspoon Paprika
- 1 Teaspoon Onion Powder
- 1 Teaspoon Garlic Powder
- ⅛ Teaspoon Black Pepper
- Corn Tortillas, Cilantro, and Jalapeños
Instructions
- In a medium bowl, mix the vegetable broth, lime juice, 2 teaspoons cumin, and ¼ teaspoon cayenne.
- Arrange the tempeh strips in a container and pour the vegetable broth marinade over the tempeh. Let sit at least 15 minutes.
- Heat a large skillet over medium heat. Reserve at least ½ cup of the tempeh marinade. Add the tempeh to the skillet and cook, using the marinade liquid if necessary to prevent sticking. Cook 5 minutes.
- Add the mushrooms, peppers, frozen corn, the remaining teaspoon of cumin, the remaining ¼ teaspoon of cayenne, and all additional spices. Cook until the mushrooms and peppers are soft and the corn is completely warmed through.
- Portion into corn tortillas. Sprinkle with cilantro and jalapeño, if desired. Enjoy!
Nutrition
Nutrition information is an estimate.
Mike Heldenbrand
I made this for lunch today. I only used 1/8 tsp cayenne pepper. I knew your recipe would be too hot for me. I also about 1/2 your recipe for cumin. I did add some onions, grated carrots and a handful of greens to the veggies. I think next time I will use tofu instead of tempeh. I wasn’t crazy about the texture of the tempeh and I did break it into small chunks.
Elizabeth
Thanks for sharing! I think the recipe would be great with tofu as well, or my seitan chicken if you aren't gluten free - it has a different texture than tempeh.