Mains

April 15, 2021

Vegan Mushroom Tempeh Fajitas

Vegan Mushroom Tempeh Fajitas are filled with flavorful spices and colorful vegetables. These fajitas are the perfect meatless dinner recipe!

Vegan Mushroom Tempeh Fajitas

Fajitas! Oh my, fajitas are just the best! They're filled with veggies, and spices, and tons of fresh, summery flavors. Obviously, most fajitas have chicken or some other meat, but I used tempeh for a vegan version.

What I love about using tempeh (and tofu too) is that it soaks up the flavor of the spices and sauce wayyyy more than meat does. This results in a much tastier dish, because each bite has all the delicious flavor of the spices. So good!

Tempeh is also packed with plant protein, so you're still going to be full and satisfied after eating these fajitas. Not to mention the veggies, which have tons of fiber and contribute to satiation. Oh, and they also taste good!

Vegan Mushroom Tempeh Fajitas

Recipe Features

  • Dietary needs — Vegan Mushroom Tempeh Fajitas are dairy-free, plant-based, oil-free, gluten-free, and sugar-free. They are also very high in protein and fiber.
  • Quick and easy — this dish comes together in just 30 minutes, perfect for a weeknight dinner
  • Hearty, healthy dinner – with protein from the tempeh and tons of veggies, this dish will keep you full and satisfied

Vegan Mushroom Tempeh Fajitas

Ingredients

  • Tempeh Marinade: Vegetable broth, lime juice, cumin, cayenne. These are classic fajita flavors - the tempeh will absorb all the flavor, creating a delicious depth.
  • Tempeh: Cut into strips to mimic the traditional fajita texture.
  • Veggies: bell peppers, portobello mushrooms, corn.
  • Fajita Spices: more cumin and cayenne, chili powder, salt paprika, onion powder, garlic powder, black pepper.
  • Corn Tortillas, Cilantro, and Jalapenos: to serve.

Vegan Mushroom Tempeh Fajitas

How to make Vegan Mushroom Tempeh Fajitas

Step 1. In a medium bowl, mix the vegetable broth, lime juice, 2 teaspoons cumin, and 1/4 teaspoon cayenne.

Step 2. Slice the tempeh into thin strips. Arrange the strips in a container and pour the vegetable broth marinade over the tempeh. Let sit at least 15 minutes.

Step 3. Meanwhile, slice the Portobello mushrooms and bell peppers into strips.

Step 4. Heat a large skillet over medium heat. Reserve at least 1/2 cup of the tempeh marinade. Add the tempeh to the skillet and cook, using the marinade liquid if necessary to prevent sticking. Cook 5 minutes.

Step 5. Add the mushrooms, peppers, frozen corn, the remaining teaspoon of cumin, the remaining 1/4 teaspoon of cayenne, and all additional spices. Cook until the mushrooms and peppers are soft and the corn is completely warmed through.

Step 6. Portion into corn tortillas. Sprinkle with cilantro and jalapeno, if desired. Enjoy!

Vegan Mushroom Tempeh Fajitas

Recipe Prayer

Praise God for flavorful fajitas that fill our bodies with nutrients. We are grateful for the gifts that You give us each day.

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Vegan Mushroom Tempeh Fajitas

Vegan Mushroom Tempeh Fajitas are filled with flavorful spices and colorful vegetables. These fajitas are the perfect meatless dinner recipe!

Author:

Elizabeth

Serves:

4

Prep:

20

min

cook:

10

min

total:

30

min

Ingredients

  • 1/2 Cup Vegetable Broth
  • 1/4 Cup Lime Juice
  • 1 Tablespoon Cumin, divided
  • 1/2 Teaspoon Cayenne, divided
  • 1 8-Ounce Block Tempeh
  • 3 Medium Bell Peppers
  • 2 Portobello Mushrooms
  • 1/2 Cup Frozen Corn
  • 1 Teaspoon Chili Powder
  • 1 Teaspoon Salt
  • 1 Teaspoon Paprika
  • 1 Teaspoon Onion Powder
  • 1 Teaspoon Garlic Powder
  • 1/8 Teaspoon Black Pepper
  • Corn Tortillas, Cilantro, and Jalapenos

Instructions

  1. In a medium bowl, mix the vegetable broth, lime juice, 2 teaspoons cumin, and 1/4 teaspoon cayenne.
  2. Slice the tempeh into thin strips. Arrange the strips in a container and pour the vegetable broth marinade over the tempeh. Let sit at least 15 minutes.
  3. Meanwhile, slice the Portobello mushrooms and bell peppers into strips.
  4. Heat a large skillet over medium heat. Reserve at least 1/2 cup of the tempeh marinade. Add the tempeh to the skillet and cook, using the marinade liquid if necessary to prevent sticking. Cook 5 minutes.
  5. Add the mushrooms, peppers, frozen corn, the remaining teaspoon of cumin, the remaining 1/4 teaspoon of cayenne, and all additional spices. Cook until the mushrooms and peppers are soft and the corn is completely warmed through.
  6. Portion into corn tortillas. Sprinkle with cilantro and jalapeno, if desired. Enjoy!

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January 16, 2022
Tracy Henry
Made this tonight. Absolutely delicious Elizabeth. You got this one just right!
Oh yay! I'm so glad you enjoyed it :)
January 16, 2022
L Collins
Hi Could you please confirm two things:1. The amount of salt. Seems like too much. 2. The directions say there is lemon juice in the dressing but it’s not listed under ingredients. ThanksL.
Hi there! Confirming that the two teaspoons of salt in the dressing is correct. I didn't salt the cauliflower when roasting it or the salad after it was done, so this amount of salt was perfect. If you're concerned about it you can decrease the amount of salt in the dressing and then add more at the end if you need it. As for the lemon juice, SO sorry about that! It was a typo in my directions and I've removed it now. Hope this helps :)
December 20, 2021
Martha
This looks lovely! Do you have a recipe for the red pepper hummus also? Thank you!
Hi Martha! I don't have a recipe for red pepper hummus on my site. I suggest taking a traditional hummus recipe and blending in roasted red pepper.
November 22, 2021
Amanda J Lehmann
I tried these and they were delicious! A bit dense but flavorful and the "buckeye" blend of peanut and chocolate was on point! Recommend!
Yay! I'm so glad you liked them! -- Elizabeth
December 6, 2021
Grace
Hi, these look amazing. I was wondering, could I used powdered peanut butter in place of creamy for the recipe? thanks
Hi Grace! There is already some powdered peanut butter in this recipe, so adding more might make the texture more gluey. Also, the real peanut butter adds some fat, which helps create flavor. That said, if you want to use powdered peanut butter, I would suggest mixing it with a high-fat liquid like coconut cream and then measuring out 2/3 cup. Hope this helps! Let me know how it goes :) -- Elizabeth
November 15, 2021
Becky
You mention using vegetable broth in your introduction but it isn’t included in the recipe
Hi Becky - thanks for pointing this out. I have removed mention of vegetable broth from this post. You do not need any vegetable broth. The mushrooms will release natural liquid which will prevent any sticking. -- Elizabeth
September 23, 2021
Tracy Henry
Hi Elizabeth, LOVE you recipes. Please keep them coming. :)I was wondering, can you share what is the vegan chocolate bar you used in this recipe?
August 28, 2021
Henry (Hank) Mader
thank you for the oil free recipe. I'm getting introduced to wild Bolete mushrooms here in Colorado, and everyone sautes Bolete's in butter or olive oil. I'm on a veggie, oil free regimen for heart health reasons. and your recipe suggestion may fill the bill. I can't wait to give it a try.
August 13, 2021
Lindsey Kuhn
This is so fun! Loving your creamy photography :)
August 13, 2021
Lindsey Kuhn
This looks incredible! So yummy and pretty photography