Vegan Fajitas Recipe in under 10 minutes

Ingredients

• 1 Tbsp Olive Oil
• 15 oz King Trumpet Mushrooms( 400g) (shredded by a fork (Note1))
• 1/2 ea Red Onion (sliced)
• 3 oz Red Bell Pepper (80g) (cut into strips)
• 3 oz Yellow Bell Pepper(80g) (cut into strips)
• 3 oz Green Bell Pepper (80g) (cut into strips)
• 2 tsp Garlic Powder
• 2 tsp Ground Cumin
• 2 tsp Dried Oregano
• 1 Tbsp Maple Syrup
• 2 Tbsp Vegan BBQ Sauce
• 2 Tbsp Lemon Juice
• 1/2 tsp Salt
• 1/4 tsp Ground Black Pepper
• 1 ea Avocado (Peeled and sliced)
• 1 bunch Fresh Cilantro( Coriander) ((Optional))
• 1/2 Cup Vegan Sourcream( or vegan Greek yogurt) ((Optional))
• 1 ea Lime (cut into wedges)
• 4 pc Flour Tortillas (( Note2))

Instructions

1. 1

   Prepare the king trumpet mushrooms first: Fork down the length of each mushroom to shred it, breaking up the head with your fingers, if needed. Slice red onion and tri-color bell peppers into strips.

2. 2

   Heat up cooking oil in a large saute pan over medium-high heat, add the sliced red onion and cook until softened. Then add shredded King Trumpet mushrooms in, saute for 1-2 minutes. Now add sliced Tri-color bell pepper, cook for a further 2-3 minutes.

3. 3

   Add dried spices( garlic powder, ground cumin, dried oregano, ground black pepper, and salt) and vegan BBQ sauce, maple syrup, and lemon juice. Stirring frequently, until all the ingredients are coated with the seasonings then off the heat and set aside.

4. 4

   Heat up another clean saute pan on medium-high heat without cooking oil. Lightly toasted each tortilla on both sides. (Or you can toast your tortillas before cooking the filling so that you don’t have to wash one more pan! ) Then scoop the mushroom mixture onto the tortillas, finished with sliced avocados, fresh cilantro, and vegan sour cream(optional), and serve warm!