Wrap- free Vegan Fajitas

Looking for a lighter fajita option? I have been trying to branch out from using pasta, rice and bread during my vegan challenge. Instead of using a wrap the portobello mushroom was a perfect replacement, as it is rich in flavour and has a firm texture. This is a quick and easy recipe for anyone wanting to add more flavour and colour to their dinner.


2 Portobello mushrooms

1 red pepper, cut into slices

1 green pepper, cut into slices

1 red onion, cut into slices

1 packet of Old El Paso Original Taco Seasoning Mix

1 small sweet potato, cut into fries

10 sprays of coconut oil

Pinch of chili flakes (optional)


  1. Preheat oven to 200 C.
  2. Place the sweet potato sticks on a baking tray, spray and put in the oven. (Total cook time 25-30 mins)
  3. Heat 5 sprays of coconut oil in a frying pan.
  4. Add the onion and peppers to the pan, on medium heat cook for 8 minutes or until soft.
  5. Add the seasoning and 125ml of water. Cook for a further 3-4 minutes.
  6. Place the pepper filling inside the mushrooms and put in an oven safe dish.
  7. Place inside the oven for 15 minutes.
  8. Take out of the oven and sprinkle over some chilli flakes and serve.



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