Vegan Portobello Fajitas
- 1 tbsp. Coconut Oil
- 2 bell peppers
- 1 white onion
- 4 Portobello mushrooms (sliced)
- Fajita seasoning spices
- 1 tbsp. soy sauce
- Handful pickled jalapeño peppers
- 6 wholewheat tortillas
Heat a large pan and add the coconut oil. Once melted, add the sliced onions and bell peppers. Fry for 8-10 minutes until the vegetables soften, then stir through the spices and fry for 2 minutes.
Add the Portobello mushrooms and soy sauce to the mixture and fry until browned for around 4-6 minutes.
Once browned, warm the tortillas in the oven or the microwave. Fill the tortillas with your Portobello fajita mix, and top with the jalapeño peppers, guacamole and salsa.