Sizzling Veggie Fajitas With Tempeh In 5 Steps: Easy And Delicious
These sizzling veggie fajitas are smoky, flavor packed, and protein rich thanks to tempeh. A quick, customizable vegan dinner that works for weeknights, meal prep, or entertaining.
Servings: 4 6 fajitas
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
Variations
- 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.
