Vegan Portobello Fajitas

Makes 6


  • 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
  • Guacamole



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.


Kcal 439

Fat 15g

Protein 12g

Carbs 35g