Vegan Fajitas Recipe -
Vegan Fajitas Recipe

Vegan Fajitas

Recipe by  

"This is a wonderful meatless version of traditional fajitas! It can be prepared in advance, or right away."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    1 hr 10 mins


  1. In a large bowl combine olive oil, vinegar, oregano, chili powder, garlic salt, salt, pepper and sugar. To the marinade add the zucchini, yellow squash, onion, green pepper and red pepper. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
  2. Heat oil in a large skillet over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the corn and beans; increase the heat to high for 5 minutes, to brown vegetables.
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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.

Reviews More Reviews

Most Helpful Positive Review
Jun 21, 2006

I added a few other ingredients to make it more like a Mexican fajita. I added some cinnamon, lemon juice, oregano, cayenne pepper, minced garlic and a few other ingredients and I cut back on the vinegar to about a tablespoon, along with the olive oil. This made it to where it didn't need to be drained and it was delicious! My husband didn't even realize there was no meat and these are the best I've ever made! Thanks for the recipes!

Most Helpful Critical Review
Aug 08, 2003

Hmmmmmm...not my favorite. The vinegar was overwhelming. I love the idea & the veges, but I would go for more of a traditional fajita marinade next time. Thanks anyway Nancy.

Feb 04, 2004

This is a great recipe and the best part about it is that you can "tweak" it to match your taste and available ingredients. For the marinade, I cut down on oil quite a bit, used lemon juice instead of vinegar and added crushed pepper in addition to chili powder. It worked great! I used all the recommended fresh veggies but no canned corn or beans. Finally I marinated veggies for 10 min at room temperature and then stir fried it on high heat on a very hot skillet. The results were mouthwatering and my husband loved it! Thanks so much for such a great recipe.

Jun 15, 2007

My husband complained loudly when he saw the name of this recipe. However, he really like these fajitas. We topped with fresh tomatoes and cilantro (and my husband put cheese on his). I also used only 2 Tbs. oil in the marinade. This is my new fajita recipe.

Sep 24, 2008

The marinade for this is wonderful, just like in a restaurant! I opted out of the black beans and corn, and used sliced baby portabello mushrooms to add a little heartiness instead.

May 19, 2009

These were good right off the stove but the leftovers were not good at all imo. But anyhow I did add more spices to the veggies and I also added in spices to the beans (I used pinto, only because I was making black bean rice). I also made guacamole. I definitely recommend adding in less vinegar and more dry spices. Spices I used were salt, black pepper, paprika, chili powder, cumin, garlic powder etc.

Mar 11, 2003

Very tasty, I added red pepper to spice it up a bit. Eating this made me feel GOOD!

May 12, 2012

YUM! I added 1 portobello mushroom to add some "meatiness". I also added half a packet of "fajita" seasoning dissolved in water. I also skipped the corn & beans opting for a cold corn & bean salsa on the side. Next time, I will reduce the amount of olive oil as even drained, the serving dish had a ton of oil in it - which made the final few servings way too oily. Definitely great & will make again!


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 17.9 g
  • 6%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 14.4 g
  • 22%
  • Fiber
  • 3.7 g
  • 15%
  • Protein
  • 3 g
  • 6%
  • Sodium
  • 130 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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