Hi there hungry people!
I am so glad you are here so that I can share a super easy and tasty Vegan meal with you! I found this dinner idea while perusing Pinterest one evening and knew it would be quick to make after work for dinner. Since I commute 1.5-2 hours home from busy New York City, I needed a recipe that is fool proof and fast!
Being that it is my 4th week into my October Vegan Challenge, I am no longer craving meat and I feel great! I wanted to make something with some color and spice while still eating healthy. The large portobellos gave my meal the firmness that I like when biting into my fajitas and the peppers gave the color that I love when I am eating my veggies.
What you will need:
1-2 Portobello Mushrooms (whole)
1 Bell Pepper in each color (red, yellow, green)
1 Red Onion
Oil (olive oil preferred)
Corn Tortilla
Trader Joe’s creamed cheese (it is very mild and taste like a creamy sour cream alternative)
Vegan Cheese
Fajita Seasoning
Chipotle Seasoning
Black Pepper
Garlic Powder
Instructions:
Cut the peppers and onion into large slices and place in a large bowl and season with all dry seasonings. Drizzle a small amount of olive oil over them and toss.
Slice the Portobello mushrooms into large slices and season with dry seasonings in a separate bowl than the peppers and onion mix. Drizzle a small amount of olive oil over them and toss.
Heat a skillet on medium heat with olive oil. Place the portobello slices on the pan and do not let them touch. Cook them in batches if space is limited int the pot. This will help them brown. Turn once one size is at desired color and firmness, and drizzle in more olive oil if needed.
Remove the cooked portobellos from the pot and place in a dish off to the side. Add a small amount of olive oil and add the peppers and onion mix. Cook them in batches so that all the pieces cook evenly and remain a bit firm.
Add the peppers, onion and mushrooms onto your toasted corn tortilla and top with vegan cream cheese or sour cream, cheese, and cheese. Add additional toppings as desired, such as avocado, lettuce, diced tomatoes, salsas, hot sauce, etc. I usually add canned fire roasted tomatoes and avocado to mine.
Serve with a side of cilantro rice and enjoy!
Healthier alternative:
Bake the Peppers, onions and portobellos instead of cooking them in oil on the stove top.
I am not a big time chef or avid cooker so I was skeptical on how this would come out. I was nervous that my vegetables would be too soft, the mushrooms may fall apart or the flavor would be salty. But it was none of those things! It was delicious and filling. If I can make this successfully on the first try, any one can. If you decide to make this, tag me in the photo of it on Instagram! I would really love to see it! You can find and follow me at @cocowithlove1. Also I would appreciate it if you leave a comment here and let me know what you think about this recipe! Also pin this recipe on Pinterest and follow me there at @cocowithlove1!
Until the next time, stay happy and safe.
With love,
CoCo