These super easy vegan fajitas is one of my favorite easy weeknight dinners. It barely takes 20 minutes to make and it’s always a crowdpleaser. They are loaded with spicy bell peppers, sweet corn and meaty jackfruit – all the textures you could possibly want and packed with so many delicious flavors.
The thing is, I adore Mexican food just as much as everyone else. But I’m also a lazy cook. I don’t have that much time to cook during the week, but I still want to eat fairly healthy and I also want everything to taste amazing. Preferably, I would like every dinner to taste like I spent hours making it, because it’s just so flavorful, while I actually only want to spend 30 minutes or less making it. It’s a pretty tall order, but this recipe definitely delivers.
Because of all the spices, it’s like an explosion of taste that’s so rich that all meat eaters never guess it’s vegan. And because it’s so easy and quick to make, I can literally throw everything together last minute and still serve a delicious and healthy dinner. It doesn’t get any better than that from my viewpoint.
Jackfruit
I usually like to use canned jackfruit. It’s ready to add to any dinner, just heat up and serve. It saves me a lot of time and it always gets me the results I want. Plus, if I can limit the amount of peeling, rinsing and especially cleaning up afterwards, then I’m all for that (yeah, I should have called my blog the lazy cook. Lol)
Vegan coconut lime dressing
I like to make a vegan coconut lime yogurt dressing, but you can use any type of dressing you prefer. If you want to switch the coconut yogurt out with soy yogurt, then you absolutely can. There are no rules with this easy recipe.
All that really matters is that the spicy fajita veggies mix gets a cooling accomplice. You can use any type of dressing, yogurt or even vegan mayonaise if you prefer. Just use whatever you have at hand because that cooling, silky dressing will bind the hot veggies together and take the dish to the next level.
For my dressing I like to add a bit of extra flavor by making a coconut yogurt with lime dressing. But you could just as easily just use plain unsweetened plant yogurt and it will still turn out amazing because there’s already so much flavor going on in the veggies.
What’s great about this easy vegan fajitas recipe:
- Super quick and easy to make – it’s pretty much my go to quick weeknight dinner if I haven’t had time to think about it or plan ahead
- Delicious, spicy and and packed with metabolism boosting flavors
- Healthy, low-calorie and loaded with vitamins and minerals
- Vegan and can be gluten free
- Ideal to use any leftovers for next days lunch
Gluten free version
If you’re in need of a gluten free fajita version, you’ve come to the right place. There’s a few different options to choose from. You can either replace the wheat tortillas with corn tortillas (that’s a super easy and very tasty swap) or you can use gluten free flour to make your own tortillas (or buy gluten free wheat tortillas at the store).
My favorite gluten free option is buying corn tortillas…partly because I’m lazy and don’t want to make them myself, and partly because corn tortillas taste amazing and I’m absolutely sure that they are gluten free. Whichever option you choose is sure to be just as tasty as the original, so there’s no going wrong.
So how is this vegan fajitas recipe made? It’s so easy:
Coconut Lime Dressing
- Mix together the unsweetened coconut yogurt with the spices, lime zest and lime juice in a blender. Next, cut the avocado in half and remove the pit. Scrape the avocado meat into the blender and blend until everything is smooth and combined. Pour any leftover dressing into a sealed container and store in the refrigerator.
Fajita Mix
- Clean the bell peppers and remove the seeds. Slice the bell peppers into wedges and cook them on a hot pan in olive oil. Chop the red onion and add them to the pan. Stir together and let the bell peppers and red onion cook for a few minutes.
- Next, add the jackfruit, corn, minced garlic, spices, harissa and barbeque sauce and mix everything together. Let it cook at medium heat for 5 minutes, until the jackfruit is soft and tender.
- Pour half of the chopped cilantro into the pan and mix together.
- Heat the wheat tortillas as instructed on the package and serve with the fajita veggies topped with coconut lime dressing and garnished with a little extra fresh cilantro. Enjoy.
Easy Vegan Fajitas
Ingredients
- 1 tbsp Olive Oil
- 1 Red Onion Chopped
- 1 Red Bell Pepper Sliced
- 1 Yellow Bell Pepper Sliced
- 1 cup Sweet Corn
- 2 cups Jackfruit
- 2 cloves Garlic Minced
- 3 tbsp Barbeque Sauce
- 1 tbsp Smoked Paprika
- 1 tsp Garlic Powder
- ½ tsp Ground Coriander
- 1 tbsp Harissa or spicy salsa
- 1 tsp Dried Basil
- Pinch of salt
- Pinch of Pepper
- 1 bunch Fresh Cilantro
- 8 Wheat Tortillas
Coconut Lime Dressing
- ¼ cup Coconut Yogurt
- 1 tsp Garlic Powder
- 1 tsp Maple Syrup
- Juice from ½ Lime
- 1 tsp Lime Zest
- 1 Avocado
- Pinch of salt
Instructions
Coconut Lime Dressing
- Mix together the unsweetened coconut yogurt with the spices, lime zest and lime juice in a blender. Next, cut the avocado in half and remove the pit. Scrape the avocado meat into the blender and blend until everything is smooth and combined. Pour any leftover dressing into a sealed container and store in the refrigerator.
Fajita Mix
- Clean the bell peppers and remove the seeds. Slice the bell peppers into wedges and cook them on a hot pan in olive oil. Chop the red onion and add them to the pan. Stir together and let the bell peppers and red onion cook for a few minutes.
- Next, add the jackfruit, corn, minced garlic, spices, harissa and barbeque sauce and mix everything together. Let it cook at medium heat for 5 minutes, until the jackfruit is soft and tender.
- Pour half of the chopped cilantro into the pan and mix together.
- Heat the wheat tortillas as instructed on the package and serve with the fajita veggies topped with coconut lime dressing and garnished with a little extra fresh cilantro. Enjoy.