Sizzling Veggie Fajitas With Tempeh In 5 Steps: Easy And Delicious
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Nothing beats a sizzling platter of veggie fajitas when it comes to quick, flavorful, and colorful weeknight dinners.
This veggie alternative to a classic Tex Mex recipe replaces the meat for tempeh, earthy mushrooms, and vibrant peppers.
The result is a smoky, protein packed meal that feels indulgent, yet light at the same time.
Whether you’re a beginner or a long time vegan, vegetarian, or just trying to add more savory vegetables to your diet, this recipe is also a crowd pleaser.
The best part of all is that it can double as part of your vegan gluten free meal prep for the week, or it can even star in your list of high protein vegan recipes.
Ingredients for Veggie Fajitas
Fajita Seasoning & Marinade
- 4 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes (optional)
- Salt & black pepper, to taste
Protein & Veggies
- 1 ½ cups tempeh, thinly sliced
- 8 ounces mushrooms (portobello or cremini), sliced
- 1 red bell pepper, julienned
- 1 green bell pepper, julienned
- 1 yellow bell pepper, julienned
- 1 medium onion, sliced
For Serving
- 6 warm tortillas (use corn for gluten free, or flour for traditional)
- Optional toppings: guacamole, salsa, dairy free sour cream, shredded vegan cheese, jalapeños, or cilantro
How to Make Veggie Fajitas
Step 1: Marinate the Tempeh
Take the spices for the fajitas, oil and lime juice and whisk it all together in a bowl. Add the tempeh and coat well.
Cover and marinate for at least 30 minutes (marinate for up to 4 hours for stronger and bolder flavor).
Step 2: Prep the Veggies
Slice mushrooms, peppers, and onion. Toss with the remaining oil and a pinch of salt.
Step 3: Cook the Tempeh
Over medium to high heat, heat a skillet or cast iron pan. Add the marinated tempeh and cook for about 5 – 6 minutes, and until it’s a golden brown, and the edges are crisp. Remove from heat and keep warm.
Step 4: Sauté the Veggies
In the same pan, add mushrooms, peppers, and onions. Sauté for 7–8 minutes until softened, but still crisp.
Step 5: Combine & Serve
Return tempeh to the skillet, toss everything together for one last minute.
Spoon into tortillas, add toppings, and serve it sizzling hot.
Why These Veggie Fajitas Are Great To Make:
- Protein Packed: Tempeh makes them a strong option for high protein vegan recipes.
- Budget Friendly: Perfect for vegetarian recipes on a budget. Just peppers, mushrooms, and tempeh, but the combination is incredible.
- Meal Prep Ready: Easy to double up the recipe, and use for vegan gluten free meal prep bowls.
- Crowd Pleaser: Customizable with toppings. Everyone makes it their own, in their own way.
Variations To Make Veggie Fajitas:
- Sheet Pan Style: Roast everything at 425°F for 20 minutes for easy sheet pan vegetarian dinners.
- Spicy Kick: Add chipotle or jalapeños.
- Protein Substitute: Try tofu, seitan, or chickpeas. Whichever is your preference.
Storage
- In the Fridge: for up to 4 days in airtight container.
- Reheat: in a skillet for the best texture.
- Leftovers: use in burrito bowls, wraps, nachos, or salads.
Final Thoughts:
Veggie fajitas prove that you don’t need meat for bold flavor and a hearty texture. With smoky tempeh, meaty mushrooms, and sweet peppers, this dish is vibrant, versatile, and satisfying.
Next time you’re craving fajitas, skip the chicken and shrimp and try these delicious veggie fajitas. They are sure to be a hit.
If you would like another great Mexican favorite, try our 7 Step Spanish Rice With Salsa Recipe.
Skip the prep. Get fresh, healthy meals delivered to your door in a click. Vegan Meals Included!
See Meal Plans
Sizzling Veggie Fajitas With Tempeh In 5 Steps: Easy And Delicious
Ingredients
Fajita Seasoning & Marinade
- 4 tbsp olive oil divided
- 2 tbsp fresh lime juice
- 1 1/2 rsp smoked paprika
- 1 1/2 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes optional
- Salt & black pepper, to taste
Protein & Veggies
- 1 1/2 cups tempeh thinly sliced
- 8 oz mushrooms (portobello or cremini), sliced
- 1 red bell pepper julienned
- 1 green bell pepper julienned
- 1 yellow bell pepper julienned
- 1 Med onion sliced
For Serving
- 6 Warm tortillas (corn for gluten free, or flour for traditional) corn for gluten free, or flour for traditional
- Optional toppings: guacamole, salsa, dairy free sour cream, shredded vegan cheese, jalapeños, cilantro
Instructions
- Marinate the Tempeh- Whisk spices, lime juice, and half the oil in a bowl. Add tempeh and coat well. Cover and marinate 30 minutes (up to 4 hours for bold flavor).
- Prep the Veggies-Slice mushrooms, peppers, and onion. Toss with remaining oil and a pinch of salt.
- Cook the Tempeh-Heat skillet or cast iron over medium‑high. Cook tempeh 5–6 minutes until golden and crisp at edges. Remove and keep warm.
- Sauté the Veggies-In the same skillet, sauté mushrooms, peppers, and onions for 7–8 minutes until softened but still crisp.
- Combine & Serve-Return tempeh to skillet, toss everything together for 1 minute. Serve in tortillas with toppings of choice.
Notes
- Sheet Pan Style: Roast everything at 425°F for 20 minutes.
- Spicy Kick: Add chipotle or jalapeños.
- Protein Swap: Use tofu, seitan, or chickpeas.
- Refrigerate up to 4 days in airtight container.
- Reheat in skillet for best texture.
- Use leftovers in burrito bowls, wraps, nachos, or salads.
