What to put in vegan fajitas?

A great batch of vegan fajitas usually includes a mix of colorful bell peppers, onions, and a protein like seitan, tofu, or tempeh. Spices such as cumin, paprika, and garlic give the filling its signature Tex-Mex flavor. Toppings like guacamole, salsa, and dairy-free sour cream finish the dish with freshness and creaminess.

What is a good meat substitute for fajitas?

There are several excellent substitutes for meat in fajitas. Seitan is one of the most popular because of its meaty texture and high protein. Other options include marinated tofu, smoky tempeh, portobello mushrooms, or jackfruit. Each brings a unique taste and texture that works beautifully in plant-based fajitas .

What to put in veggie fajitas?

Veggie fajitas focus on the vegetables themselves, often featuring peppers, onions, zucchini, and mushrooms. For an added boost of protein and fiber, toss in some black beans or chickpeas. A squeeze of lime and fresh herbs like cilantro brighten the flavors, making the meal both colorful and nourishing.

What can I use instead of chicken in fajitas?

If you’re replacing chicken, try strips of seitan, tofu, tempeh, or jackfruit. All of these absorb marinades well and cook up with a satisfying texture. Mushrooms are another great option if you want something hearty yet simple. With the right seasoning, these swaps make veggie fajitas just as delicious and filling as their chicken-based counterpart.

Vegan Fajitas – Best Easy Tex-Mex Recipe

Name: Vegan Fajitas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Tex-Mex
Ingredients: ½ pound of seitan, sliced; ½ red onion, julienned; ½ green bell pepper, julienned; ½ yellow bell pepper, julienned; 2 tbsp lime juice; 2 tbsp olive oil; 1 tsp cumin; 1 tsp dried oregano; 1–2 garlic cloves, minced; ⅛ tsp black pepper; ⅛ tsp red pepper flakes

Description

These sizzling vegan fajitas are loaded with seitan, bell peppers, and onions, all tossed in a zesty marinade. Quick to prepare and full of smoky Tex-Mex flavor, they’re the perfect weeknight dinner that’s healthy, hearty, and customizable with your favorite toppings.

Ingredients

For the marinade:

½ pound seitan, sliced
2 tbsp lime juice
2 tbsp extra virgin olive oil
1–2 garlic cloves, minced
1 tsp ground cumin
1 tsp dried oregano
⅛ tsp ground black pepper
⅛ tsp red pepper flakes (optional)

For the veggies:

½ red onion, julienned
½ green bell pepper, julienned
½ yellow bell pepper, julienned
¼ tsp salt

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Instructions

1. Mix the marinade: In a medium bowl, whisk lime juice, olive oil, garlic, cumin, oregano, black pepper, and red pepper flakes.
2. Marinate the seitan: Add sliced seitan, coat evenly, and refrigerate for 30 minutes (or overnight for stronger flavor).
3. Cook the seitan: Heat a skillet over medium-high heat. Add seitan (reserving the liquid) and cook until golden brown, about 5–10 minutes. Remove and set aside.
4. Sauté the vegetables: In the same skillet, add onions and peppers with the leftover marinade. Cook for 5–8 minutes until tender and slightly charred.
5. Combine and finish: Return seitan to the skillet, stir everything together, and cook for another 1–2 minutes. Serve hot with tortillas and toppings.

Notes

Use portobello mushrooms, jackfruit, or chickpeas for a gluten-free version.
For an oil-free recipe, swap olive oil with vegetable broth.
Add jalapeños or cayenne for extra heat.
Store leftovers in the fridge for up to 5 days or freeze for 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: 152 kcal