Vegan Mushroom Tempeh Fajitas

Vegan Mushroom Tempeh Fajitas are filled with flavorful spices and colorful vegetables. These fajitas are the perfect meatless dinner recipe!

Author:

Elizabeth | The Plant-Based Catholic

Serves:

4

Prep:

20

minutes

Cook:

10

minutes

TOtal:

30

minutes

Ingredients

  • 1/2 Cup Vegetable Broth
  • 1/4 Cup Lime Juice
  • 1 Tablespoon Cumin, divided
  • 1/2 Teaspoon Cayenne, divided
  • 1 8-Ounce Block Tempeh
  • 3 Medium Bell Peppers
  • 2 Portobello Mushrooms
  • 1/2 Cup Frozen Corn
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/8 Teaspoon Black Pepper
  • Corn Tortillas, Cilantro, and Jalapenos

Instructions

  1. In a medium bowl, mix the vegetable broth, lime juice, 2 teaspoons cumin, and 1/4 teaspoon cayenne.
  2. Slice the tempeh into thin strips. Arrange the strips in a container and pour the vegetable broth marinade over the tempeh. Let sit at least 15 minutes.
  3. Meanwhile, slice the Portobello mushrooms and bell peppers into strips.
  4. Heat a large skillet over medium heat. Reserve at least 1/2 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.
  5. Add the mushrooms, peppers, frozen corn, the remaining teaspoon of cumin, the remaining 1/4 teaspoon of cayenne, and all additional spices. Cook until the mushrooms and peppers are soft and the corn is completely warmed through.
  6. Portion into corn tortillas. Sprinkle with cilantro and jalapeno, if desired. Enjoy!