Mains

April 15, 2021

Vegan Mushroom Tempeh Fajitas

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

Vegan Mushroom Tempeh Fajitas

Fajitas! Oh my, fajitas are just the best! They're filled with veggies, and spices, and tons of fresh, summery 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!

Vegan Mushroom Tempeh Fajitas

Recipe Features

  • 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

Vegan Mushroom Tempeh Fajitas

Ingredients

  • 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: Cut into strips to mimic the traditional fajita texture.
  • Veggies: bell peppers, portobello mushrooms, corn.
  • Fajita Spices: more cumin and cayenne, chili powder, salt paprika, onion powder, garlic powder, black pepper.
  • Corn Tortillas, Cilantro, and Jalapenos: to serve.

Vegan Mushroom Tempeh Fajitas

How to make Vegan Mushroom Tempeh Fajitas

Step 1. In a medium bowl, mix the vegetable broth, lime juice, 2 teaspoons cumin, and 1/4 teaspoon cayenne.

Step 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.

Step 3. Meanwhile, slice the Portobello mushrooms and bell peppers into strips.

Step 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.

Step 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.

Step 6. Portion into corn tortillas. Sprinkle with cilantro and jalapeno, if desired. Enjoy!

Vegan Mushroom Tempeh Fajitas

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.

Related Recipes

Looking for other filling, plant-based mains? Here are some popular dinner recipes from my site:

Vegan Mushroom Tempeh Fajitas Pinterest Graphic

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

Serves:

4

Prep:

20

min

cook:

10

min

total:

30

min

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!

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August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography