Portobello Fajitas with Cilantro Garlic Sauce

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!

Method

• 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.