Vegetarian Fajita Salad

I’m trying to get back into the habit of incorporating more vegetarian/vegan meals into my diet.

I did this a few years ago, but somehow got off track.

It’s a great way to save some money (especially during this time of heightened food/protein prices) and to dabble in the vegetarian/vegan world without being fully immersed.

I found many different meat substitutes I liked, but mushrooms ended up being the most used in my kitchen. Mushrooms have that natural umami flavor that makes them a fantastic meat substitute.

I’ve made oyster mushroom etouffee, mushroom bourguignon, and even a crowd favorite roasted mushroom tacos. If you love mushrooms like I do, it’s a natural entree.

I wanted to make fajitas this weekend and decided to make them strictly vegetarian (sorry vegans, it’s hard for me to give up cheese on a salad!). Large portobello caps were the answer.

The sliced mushrooms worked perfectly in the veggie fajita mix. If you can find the Fiesta brand fajita seasoning, I highly recommend using it. It’s my family’s favorite fajita seasoning. Use it liberally for even better fajitas.

Some things to keep in mind when making these fajitas:

1. Don’t run your mushrooms under water to wash them off. Instead, just use a damp paper towel to clean off any dirt and grime.

2. Don’t cook the peppers/onions all the way through. Fajitas should be crisp-tender for the best experience.

Enjoy!