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 made from not only cilantro and garlic but also pea shoots, arugula (rocket), lemon and lime, a winning combination right there! Both the portobello fajitas and cilantro garlic sauce are really quick and easy vegan recipes, you’ll have dinner on the table in 20 minutes!
Preparation
Prep Time: 15 Min, Cook Time: 5 Min, Total Time: 20 Min
Serves 2
Cooking Instructions
- 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.
