Portobello Fajitas with Cilantro Garlic Sauce

Amanda Nicole Smith

There's more where this came from!


  1. 1 portobello mushroom
  2. 1/4 cup onion; sliced
  3. 1/2 bell pepper; sliced
  4. 2 tbsp tamari or soy sauce
  5. 1/2 tsp chili powder
  6. 1/4 tsp turmeric
  7. For the Cilantro Garlic Sauce:
  8. 1/2 cup arugula
  9. 1/2 cup pea shoots
  10. 1/4 cup cilantro
  11. 2 garlic cloves
  12. 1 tbsp coconut sugar
  13. 1/2 lemon; juiced
  14. 1/2 lime; juiced
  15. 1/4 cup water

Juicy portobello mushrooms strips marinated in tamari, chili powder, cumin, and turmeric alongside red onions and bell pepper. Drizzled on top is a fresh cilantro garlic sauce. Both are really quick and easy, and you’ll have dinner on the table in 20 minutes!


Prep Time: 15 Min,  Cook Time: 5 Min, Total Time: 20 Min

Serves 2


  • Marinate mushrooms for at least 10 minutes in soy sauce, chili powder, turmeric, and cumin.
  • Slice the bell peppers and onions.
  • Prep all the ingredients for the cilantro garlic sauce and throw into the blender.
  • Blend until smooth.
  • Cook bell peppers and onions in favorite high heat cooking oil, such as coconut oil for 1-2 minutes.
  • Add in the marinated mushrooms and cook for 3 minutes, or until the mushrooms are soft.
  • Throw in a splash of water when things start to get dry.

Notes: 1 minute before the mushrooms are done cooking, I add my flour tortilla on top and let it steam from my splash of water.

Raw Vegan Version

  • Marinate bell peppers, onion and mushrooms in marinade for at least 4 hours.
  • Dehydrate for 2-4 hours.
  • Wrap with a collard green or other raw wrap.

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