Vegan dinners do not have to be complex. Often times, and this goes for all cooking, it is the simplest food that tastes the best. Focusing on imparting flavor to the core ingredients that make up a dish is your number one priority. For this recipe, that means concocting the perfect combination of spices.

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Looking for a vegan meat substitute that isn’t manufactured in a lab? Forget the fake meat and starting cooking with portobello mushrooms! You can grill the entire caps and sandwich them between two slices of bread to make hearty sandwiches or burgers. Trying to steer clear of bread? Slice up portobello caps and sauté them with other veggies in a stir-fry, or make these vegan fajitas.

Like other mushrooms, portobellos exhibit an earthy flavor. You can counteract a bit of that earthiness by scraping out the undersides of the caps. Rinse them out and lightly scrape them with your fingers (it can be a good idea to wear disposable gloves for this) prior to slicing up the caps. If you really want that mushroom flavor to vanish, you have to season them properly and thoroughly. In the case of this recipe, you create your own taco seasoning by using a series of spices. The reason to avoid store bought taco seasoning is because it contains excess sodium, added flavors, and preservatives.

This fajita dish is very simple to make because all you have to do is thinly slice the bell peppers, red onion, and portobellos, season them, and bake them for 25 minutes. Make sure that you remove the pan halfway through the cooking process so that you can mix them up for even cooking. While the veggies are cooking, you can prepare the pico de gallo, which is very easy to make. Once the veggies are out of the oven, toast your corn tortillas and assemble your fajitas. Please enjoy!

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Vegan dinners do not have to be complex. Often times, and this goes for all cooking, it is the simplest food that tastes the best. Focusing on imparting flavor to the core ingredients that make up a dish is your number one priority. For this recipe, that means concocting the perfect combination of spices.

You’ll want to make the taco seasoning before you decide to make this entree. The reason for that is to help you save you time every when you’re hungry. This fajita recipe contains the classic bell pepper and onion combination, and the thicker portobello slices have a similar texture to sautéed meat. They are filling and loaded with beneficial nutrients, so eat up!

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The flavor of the fajitas come from the bold marinade. You can leave the vegetables in the marinade for a longer time, if you like, to really absorb the flavors. If you have signature salsa that you make, go ahead and use it as a topping!

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Before fajitas even arrive at your restaurant table, they announce their presence with the signature sizzling sound. You can hear that sound over all the chatter, television volume, and kitchen clamor in the restaurant. The sound means one thing: deliciousness is on the way.

Fajitas are a classic Tex-Mex creation, inspired by Tejano cuisine in the southwest United States. The origin of the dish dates back to when ranch hands used to receive part of their pay in the form of a strip steak, but fajitas have evolved to become a combination of grilled vegetables, seafood, meat, and poultry. All of the sizzling items are wrapped in the steamed tortillas, serving as the vessels to transport all those flavors to your mouth.

The base of any great fajita recipe starts with a well-balanced marinade or spice mixture. And don’t go out and purchase a packet of fajita seasoning because it is most likely filled with excess sodium, dyes, chemical flavor enhancers, and it just won’t compare to the flavor of real spices and fresh ingredients. A great marinade, if you are using cauliflower or tempeh, begins with olive oil, fresh lime juice, liquid aminos, and a dash of freshly squeezed orange juice. The rest of the flavor will come from the spice rack. Chili powder, cumin, garlic powder (or freshly minced garlic), paprika, oregano, sea salt, pepper, and onion powder are the spices that you want to use for the marinade. Alternatively, you can season vegetables with these spices and eliminate the liquid base if you are only making veggie fajitas.

The beauty of fajitas is that it they can become a customizable buffet of tasty toppings and fillings. Make your own fresh pico de gallo salsa (recipe here), chunky guacamole (click here for recipe), and plate lime wedges and the vessels of your choice. You can use tortillas, collard leaves, or lettuce leaves.

National Fajita Day wouldn’t be complete without some tasty recipes for you to make. Ready your spices and prepare to chow down because deliciousness is coming to you by way of these fajita recipes.

Sheet Pan Cauliflower Tortillas

If you are craving some fajitas but want to try and make them a little healthier, this is the recipe you’ve been looking for.

Click here to make the recipe.

Vegetarian Mushroom Fajitas With A Kick

The flavor of the fajitas come from the bold marinade. You can leave the vegetables in the marinade for a longer time, if you like, to really absorb the flavors. If you have signature salsa that you make, go ahead and use it as a topping!

Click here to make the recipe.

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Cauliflower is a great base ingredient to use because it can absorb flavors. You’ll get that classic fajita flavor with the peppers, onions, and spices, but it will be so much healthier!

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It’s no secret that Americans love tacos. They love tacos so much so that they ate more than 4.5 billion tacos last year. That’s about 490,000 miles of tacos or 775 million pounds of tacos, which equates to the weight of two Empire State Buildings. Whether it’s National Taco Day, Taco Tuesday, or any day of the week for that matter, Americans never seem to get enough of this social food.

Despite what you may think, the history of the taco is somewhat unknown. Some historians think that the word “taco” originated in the silver mines in Mexico in the 18^th century. “Taco” referred to little explosives that workers used. These explosives were essentially gunpowder wrapped in pieces of paper, almost like a taquito, which acted like makeshift dynamite.

Others claim that the taco predates the 18^th century and goes back to 16^th century before the Spanish arrived in Mexico. Anthropologists say that some evidence supports the fact that inhabitants near the lake region in the Valley of Mexico consumed fish tacos. Other areas of Mexico were said to have other fillings like small insects or locusts.

We don’t want this to be a history lesson, but we wanted to give you some cool information surrounding a meal we have come to know and love. There are so many ways to make a delicious taco, so use the following recipes as healthy inspiration. Get your salsa, guac, and toppings out today and celebrate all that is taco!

Mushroom Fajitas With A Kick

The flavors of the fajitas come from the bold marinade. You can leave the vegetables in the marinade for a longer time, if you like, to really absorb the flavors. If you have signature salsa that you make, go ahead and use it as a topping!

Click here to make the recipe.

Veggie Tacos With Green Onion Ties

You can’t really go wrong with the ingredients in this recipe. The steamed broccoli with the quinoa and black beans give these tacos a lot of great textures!

Click here to make the recipe.

Raw Mango, Strawberry, & Avocado Tacos

Believe it or not, adding fresh fruit to your tacos complements the flavors of the tomatoes and avocado. It’s almost like assembling a vibrant, fruity salsa in one raw taco. Enjoy the flavors!

Click here to make the recipe.

Make Your Own Vegan Taco Spread

For this recipe, we are leaving the meat, tortillas, and cheese alone and swapping them for much healthier options. Spices and fresh ingredients are your friends in this recipe to achieve those bold, signature flavors you know and love.

Click here to make the recipe.

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