Name: Portobello Vegan Fajitas
Prep time: 9 min
Cook time: 21 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 null chipotle peppers in adobo sauce ((+ 1 tbsp sauce)); 0.33 cup vegetable broth (, low sodium); 2 tbsp lime juice (, fresh squeezed); 0.5 tsp granulated garlic; 1 tsp chili powder; 1 tsp cumin; 0.25 tsp fine sea salt; 3.5 tbsp avocado oil ((or any high smoke point oil)); 4 large portobello mushrooms (, remove stems & cut caps into 0.5 inch slices); 2 large bell pepper (, cut into 0.25 inch strips (red and green)); 1 large red onion (, cut into 0.25 inch strips); null null black pepper ground (to taste); null null fine sea salt (to taste); 8 6-inch corn tortillas (, warmed); null null vegan sour cream ((homemade or store-bought)); null null cilantro (chopped (optional)); null wedges lemon ((optional)); null null guacamole ((optional)); null null rice ((optional))

Instructions

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1

Add all the [fajita sauce] ingredients to a blender. Blend on high until smooth. Set aside.
2

Heat a [large skillet] over high heat. Once very hot, add avocado oil (1.5 tbsp). When the [avocado oil] shimmers, add the portobello mushrooms (4 large) (you should hear a sizzle). Let them sit undisturbed for 2-3 minutes to sear and brown on one side.
3

Stir the [portobello mushrooms] and let them brown for another 2-3 minutes, lower heat slightly if needed. Once they are browned, season with a generous pinch of [fine sea salt] and [black pepper ground]. (Optional: deglaze with a splash of [sherry] or [vegetable broth] to lift the browned bits and boost flavor.) Remove from heat and transfer the [portobello mushrooms] to a plate or bowl.
4

Heat the same [large skillet] over medium-high heat. Once hot, add avocado oil (2 tbsp). When the [avocado oil] shimmers, add the red onion (1 large) and bell pepper (2 large) (you should hear a sizzle). Season with a generous pinch of [fine sea salt] and [black pepper ground]. Stir occasionally, allowing them to brown and lightly char for robust flavor. Sauté until tender and browned, about 6-8 minutes. (Optional: deglaze with a splash of [sherry/vegetable broth] to enhance flavor.)
5

Add the cooked [portobello mushrooms] and [fajita sauce] to the pan. Stir frequently to prevent the sauce from burning, and lower heat if needed. Taste and adjust seasoning if preferred. Cook for 1-2 minutes, then remove from heat. Serve immediately with warmed corn tortillas (8 6-inch) and preferred toppings.