Vegan sheet-pan fajitas
by Tavolino
Savory Mexican fajitas where the vegetables are marinated and roasted directly on the baking sheet. A simple, healthy, plant-based meal that can be served with tortillas and dips as desired.
Ingredients
- Bell peppers 2
- Oyster mushrooms 200 g
- Onion 1
- Olive oil 3 tbsp
- Tamari 2 tbsp
- Maple syrup 0.5 tbsp
- Lime juice 2 tbsp
- Garlic cloves 2
- Cumin 1.5 tsp
- Paprika 1 tsp
- Chili powder 1 tsp
- Salt to taste
- Pepper to taste
- Tortillas 6-8
Preparation
- 1
Preheat the oven to 200 °C (top/bottom heat).
- 2
Halve 2 bell peppers, remove the seeds, and cut into strips.
- 3
Tear 200 g of oyster mushrooms into strips and cut 1 onion into strips.
- 4
Place the prepared vegetables on a large, deep baking sheet.
- 5
For the marinade, whisk together 3 tbsp olive oil, 2 tbsp tamari, 0.5 tbsp maple syrup, 2 tbsp lime juice, 2 pressed garlic cloves, 1.5 tsp cumin, 1 tsp paprika, and 1 tsp chili powder.
- 6
Pour the marinade over the vegetables and toss everything thoroughly.
- 7
Bake the vegetables in the oven for approx. 30 minutes, stirring once in between.
- 8
Towards the end of the baking time, briefly warm 6-8 tortillas in a pan.
- 9
Fill the fajitas with the oven-roasted vegetables and other ingredients as desired and serve.