Vegan Sheet Pan Mushroom Fajitas

Outstanding vegan sheet pan mushroom fajitas made with pulled king oyster mushrooms, tons of colorful bell peppers and beautiful purple onions perfectly seasoned with a homemade fajita spice mix you just can't get out of a jar.

Course Main Course

Cuisine Spanish

Keyword fajitas, mushroom fajitas, vegan fajitas

Prep Time 10

Cook Time 25

Total Time 25

Servings people

Calories 90kcal

Author Florentina

Ingredients

1-2 bell peppers (1 extra large or 2 smaller ones)
1 medium red onion
16 oz king oyster mushroom shredded
2 Tbsp shoyu
2 tsp sweet smoked paprika
2 tsp onion powder
1 tsp granulated garlic
1 tsp cumin + more to taste
1 tsp corriander optional but nice to have
1.5 tsp oregano
1 Tbsp nutritional yeast
1 tsp maple syrup
2 tsp ancho Chile powder
1 tsp red chili flakes or to taste
Olive oil as needed
Sea salt flakes

Serving Suggestions

Tortillas, lime wedges, tomato salsa, vegan sour cream, queso, feta crumbles, mango basil sauce.
Fresh colorful cherry tomato salsa diced tomatoes +with red or green onion tossed with lots of lime juice, Chile pepper + salt

Instructions

Preheat oven to 400”F. Line a large rimmed baking sheet with parchment paper.
Slice the bell pepper into thin strips and add them to baking sheet (discard the core).
1-2 bell peppers
Peel & slice the onion and add with the bell peppers.
1 medium red onion
Remove the caps from the mushroom, slice them into thin sliced the using your fingers pull medium size shreds off of the mushrooms trunks. Add everything to the sheet pan and toss with 2 tbsp of shoyu and the maple syrup.
16 oz king oyster mushroom shredded, 2 Tbsp shoyu, 1 tsp maple syrup
Sprinkle the spices all over your fajitas and toss to coat well (paprika, nooch, onion, garlic, ancho Chile, cumin, oregano, coriander).
2 tsp sweet smoked paprika, 2 tsp onion powder, 1 tsp granulated garlic, 1 tsp cumin, 1 tsp corriander, 1.5 tsp oregano, 1 Tbsp nutritional yeast, 2 tsp ancho Chile powder, 1 tsp red chili flakes or to taste
Drizzle generously with olive oil all over the top and sprinkle with a pinch of sea salt flakes. Bake in the preheated oven for 15 minutes, give everything a toss then cook another 10 to 15 minutes until a nice golden brown color starts forming around the edges. (The longer you cook them the chewier the mushroom get so keep a close eye on it to achieved your ideal texture).
Olive oil as needed, Sea salt flakes
Pile the fajitas on top of tortillas and serve with fresh tomato salsa, lime wedges, vegan sour cream or your favorite sauces.
Tortillas, lime wedges, tomato salsa, vegan sour cream, queso, feta crumbles, mango basil sauce.

Video

Notes

On Storage - Although these fajitas are best served hot they can also be enjoyed the next day reheated in a cast iron skillet or th oven until warmed through.
King Oyster Mushrooms - Absolutely the best meaty mushrooms to use in fajitas for both flavor and texture. You can just break or slice off the caps and using your fingers pull shreds off of the stalks. I like to have some medium strips and some thinner ones so you end up with a mix of textures as they roast with some crispy edges and some meatier strips throughout. When in season golden Chanterelles can be used instead with a really exquisite flavor and texture for a special occasion like Thanksgiving or Christmas dinner. Yes you may use portobello mushrooms instead but to be quite frank they just won't be as amazing as the king oysters or chanterelles.
Bell Peppers - You can use any colors you like here or a mix of all. If they are on the larger side one should be enough, for the medium small ones I would go for two. Discard the core and seeds and slice the pepper into thin strips similar to the mushrooms so they all cook evenly.
Red Onion - Which is really purple but whatever you want to call it is fine. Peel and slice it into half inch slices or so, they will shrink as they roast and you want to prevent them from burning here so try your best not to slice them too thin.

Nutrition