This grilled vegan fajitas recipe has an incredible smoky taste and is so easy to make that you never want to eat fajitas away from home again. So, fire up the barbie! Or, check out the new sheet pan fajitas option in the oven!
When I'm craving Mexican food, we visit our favorite "go-to" vegan restaurants in town. Since we live in Arizona, we are fortunate to have a lot of vegan-friendly Mexican restaurants. However, the only struggle I encounter is avoiding oil since one of my favorite dishes is vegan fajitas. Unfortunately, even when I order vegan fajitas without oil, they still arrive at the table swimming in oil. So, I made an oil-free, grilled vegan fajitas recipe at home.
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Even though I love going out to dinner, I've learned the value of cooking at home to keep food clean and healthy. And, despite my desire to dine out, eating at home is not only healthier, but it's also way cheaper!
So, let's make it simple, to die for vegan fajitas at home and make them oil-free and healthy.
Vegan Fajitas Ingredients
- Portobello Mushrooms: Portobello mushrooms are larger and firmer than standard mushrooms. I like them because they are "meaty" and stay firm when cooked.
- Jalapenos: Whenever I cook with jalapenos, I wear gloves and remove the seeds before cutting.
- Red Peppers: Red peppers bring beautiful color to fajitas and a sweet flavor that pairs with the jalapenos.
- Green Peppers: Green bell peppers are slightly bitter and the least sweet of bell peppers, but the contrast with red bell peppers, supplying depth of flavor.
- White Onions: I prefer white or yellow onion if fajitas because when they are grilled, they take on a deep, caramelized flavor.
- Zucchini: I prefer zucchini in fajitas because of its light and sweet flavor.
- Summer Squash: Summer squash, similar to zucchini, gives the fajitas a summer-fresh taste.
- Salsa of Choice (for the marinade below): This time I chose a pineapple mango jalapeno salsa to marinate the vegetables, but I also enjoy hatch green chilis or a red salsa.
Although you can choose any vegetables to grill for this vegan fajitas recipe, I kept it consistent with one of my favorite Mexican restaurants near my house. I love our local Mexican restaurant, Salt and Lime, because they have many vegan options and serve portobello mushrooms for their vegan options, which I consider vegan meat.
Another reason I chose these ingredients is that they are in season, which is also cost-effective. Because I am grilling the vegetables together, I want to ensure they are about the same size when I cut them. As a result, the vegetables will cook at the same rate without becoming soggy or overcooked.
Vegan Fajitas Substitutions
- Any mushrooms, large or small, work well for fajitas.
- Serrano peppers are similar to jalapenos peppers.
- Green peppers are traditionally served with fajitas.
- Use red onion for a sweeter taste profile.
- I love grilled avocado as a possible addition. However, ensure the avocado is firm so it doesn't fall apart when grilled.
- Cauliflower absorbs flavors well when marinated.
- Choose green onions for a lighter onion flavor.
- Green peppers are often used in fajitas.
- Summer squash is a possible substitute for zucchini.
Marinade Ingredients
As a rule, I like to marinate pretty much everything overnight. In my opinion, marinating overnight gives the vegetables time to absorb the flavors of the marinade, making them perfect for grilling without oil.
- Hatch Green Chilis or Salsa of Choice: Hatch green chilis are the perfect chile-loving balance of flavor and heat. They taste very harshly raw, so they are nearly always roasted. Flame roasting creates the caramelization of sugars, which adds an irresistible smoky flavor to the chile. Or I also like Pineapple Mango Salsa!
- Fresh Lime Juice: If possible, I suggest using fresh lime juice.
- Cilantro: Fresh cilantro brings a freshness to the marinade.
Marinade Ingredient Substitutions
- Try a bottled fajita marinade or a packaged sauce.
- Salsa is another marinade option.
- You can use bottled lime juice if fresh juice isn't available.
- Use roasted red peppers for a milder option.
- If using hatch green chilis, choose mild, medium, or hot, depending on your preference.
Once the three magic ingredients are mixed, pour over the raw chopped vegetables, cover them, and shake them. Then, refrigerate overnight or as long as you can wait.
Cooking Options
Grilling
- Preheat the grill to 400 degrees.
- Using a grill basket, place all the marinated vegetables in the base of the basket.
- Leave any remaining marinade in the base of the container to use later
- Place the grill basket directly on the grill
- Close the cover and cook for 20 minutes; open the grill, and toss the vegetables every 5 minutes.
- Return the grilled vegetables to the container with the remaining marinade.
Sheet Pan Fajitas
- Preheat the oven to 375 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Place the marinated vegetables in s single layer on the sheet pan.
- Cok in the oven for 20-25 minutes; toss teh vegetables half way through cooking.
- For charred vegetables, turn the broiler to 10, and broil for 3 additional minutes.
Suggested Toppings
- Romaine Lettuce: Romaine lettuce is crispy and perfect for vegan fajitas.
- Grape Tomatoes: Grape tomatoes are small, sweet, and contain fewer seeds than other tomatoes.
- Refried Beans: Buy vegan fat-free refried beans made from pinto or black beans. Or, make homemade refried beans.
- Guacamole: We love making guacamole with red onion, grape tomatoes, lime, garlic, and fresh avocados. But feel free to buy your favorite brand as a shortcut.
- Cashew Sour Cream: I make homemade vegan sour cream.
- Lettuce: I used Romaine lettuce.
- Limes: I always serve vegan fajitas with lime wedges for those who like an extra squeeze of fresh lime juice.
- Cilantro: Cilantro adds a fresh herbal taste to the fajitas.
- Salsa of Choice: This time, I used pineapple mango salsa.
- Whole-Grain Tortillas: We are blessed with a local vegan baker who doesn't use oil. I buy my bread and tortillas at the weekly farmer's market or directly from Nolel Bread Atrisian Bakery.
Suggested Topping Substitutions
- Vegan Cheese
- Pico de Gallo
- Vegan Nacho Cheese Sauce
- Red Onion
And, when it was all said and done, there wasn't a morsel of anything left on the platters.
Recipe FAQs
Hatch green chilis are found in the Mexican section of the store in a small can. Or if you are looking to buy fresh green chiles, summertime is when they are often picked and found at the farmer's market.
While tacos come to the table already filled with ingredients, fajitas are compiled by diners at the table. Then the person generally chooses between soft corn or flour tortillas and adds desired toppings.
In Spanish, a fajita is a form of the word "faja," which translates to "belt" or "girdle" in English. The fajita is truly a Tex-Mex food (a blending of Texas cowboy and Mexican ranchero foods).
Tips
- I suggest marinating overnight, or minimally 4-6 hours for the best flavor.
- Cut the vegetables into similar sizes so they cook at the same rate.
- Using a grill basket helps keep the vegetables from going through the grill's grates.
- Prepare the toppings in advance.
- While the fajitas are cooking on the grill, warm the tortillas.
- Serve fajitas family style so that everyone can choose their toppings.
Your family will love this quick and easy vegan fajitas recipe! So, this weekend, fire up the grill and enjoy a Mexican fiesta!
Other Great Vegan Mexican Recipes
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📖 Recipe
Vegan Fajitas
Ingredients
- 1 zucchini cut into coins and then cut in half
- 1 yellow summer squash cut into coins and then cut in half
- 4 large portobello mushrooms (8 medium) gills and steam removed, sliced thin
- 1 red bell pepper sliced into strips
- 1 green pepper
- 1 white onion cut into strips
- 2 jalapeños deveined, seeds removed, sliced into strips
Vegan Fajitas Marinade
- 2 cloves garlic minced
- ½ cup hatch chili sauce or salsa of choice
- ¼ cup fresh lime juice
- 2 Tablespoons chopped cilantro
- 12 whole-grain tortillas corn, flour or gluten-free
Toppings
- 3 cups Romaine Lettuce shredded
- ½ cup cilantro chopped
- 3 limes cut into quarter wednes
- 1 15 ounce can vegan refried beans heated
- ½ cup cashew sour cream
- ½ cup salsa of choice
- ½ cup grape tomatoes cut in halves
- ½ cup guacamole
Instructions
Marinate Vegetables
- Combine ingredients by stirring together in a bowl.
- Cut vegetables into similar sizes and combine them in a refrigerator-safe container with marinade overnight or for a few hours.
Cooking the Fajitas
Grilling
- Preheat the grill to 400 degrees.
- Using a grill basket, place all the marinated vegetables in the base of the basket.
- Leave any remaining marinade in the base of the container to use later.
- Place the grill basket directly on the grill.
- Close the cover and cook for 20 minutes, making sure to open the grill, and toss the vegetables every 5 minutes.
- Return the grilled vegetables to the container with the remaining marinade.
Sheet Pan Option
- Preheat the oven to 375 degrees.
- Prepare a baking sheet with parchment paper or a silicone baking mat.
- Add the vegetables ina single layer on the sheet pan.
- Cook for 10 minutes, flipping the vegetables after 10 minutes.
- Turn the oven to broil (10 or high) for more charred vegetables. Cook for an additional 3 minutes.
Vegan Fajita Toppings
- Guacamole (homemade or store-bought)
- Romaine lettuce
- Sliced tomatoes
- Vegan refried beans
- Tortillas (flour, corn or gluten-free)
- Prepare cashew sour cream in advance or choose store-bought vegan sour cream.
- Serve lime wedges and cilantro as garnish.
Video
Notes
- Cut vegetables the same size so they cook at the same rate.
- Marinate the vegetables overnight if possible for the best results.
- Preheat the grill before placing the grill basket on the grate.
- Save the extra marinade to pour over the vegetables after grilling.
- Prepare toppings and warm the tortillas before grilling the fajita vegetables.
- Serve fajitas on a platter with the tortillas and toppings on the side.
Nutrition
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
Caroline
Hi! This looks yummy. Which Hatch chile sauce did you use? There are several
Kathy Carmichael
Hi Caroline. I like the Hatch Valley 505 brand (Costco) or make my own creamy Hatch chili sauce recipe with fresh Hatch chilis (recipe in the blog posts under dressings, sauces, and dips).
jo
My husband can't tolerate anything too spicy. If these are hot, can you recommend any chiles that are mild?
Kathy Carmichael
Hi Jo, red bell peppers are not hot at all. Just skip the grilled jalapeno. You can add green peppers as well as a mild alternative. I hope you enjoy the recipe. Stay safe and healthy.