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:
- 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.
Vegetarian Fajita Salad
A great vegetarian tex-mex salad with sauted portobello mushrooms, peppers and onions.
- In a large bowl, toss sliced mushrooms, peppers and onions with olive oil. Season with fajita seasoning and toss until well coated.
- Heat a large non-stick skillet over medium-high heat. Add veggie mixture and saute until crisp-tender, about 4-5 minutes.
- Build the salad: top romaine with pico, cheese and guacamole. Add veggie mixture and then salad dressing. Makes about 4-5 servings.
One thought on “Vegetarian Fajita Salad”
Deliciousness. Count me in. 🥗🍃😍