Mushroom Fajitas and Fajita Spice Blend! (Vegan, GF, Oil-Free, Low-Carb)

Hey babes!

So, is there anything that you find yourself truly aghast to hear other people don’t like? I’m sure for most people it’s some beloved comfort food or junk food. Pizza, tacos, chocolate. And all of those are great! I regularly make vegan pizzas and tacos. But for me, it’s mushrooms.

When I was a wee girl eating the standard American diet (the kind that counts condensed tomato soup as a vegetable and an oil-coated potato chip as a carbohydrate), I too believed the mythology of mushrooms. They’re gross. They’re weird. They’re soooooo slimy.

Well, false, false, and false. Okay, they can sometimes be weird, but only in the way that makes them incredible.

From a culinary perspective, they pack a big punch of umami that competes proudly against the animal foods more traditionally associated with that rich, savory flavor profile, on top of closely imitating the textures of many meat dishes. I love swapping out chicken for oyster mushrooms or creminis, adding enokis to rice bowls coated in miso, and shredding King Oysters for tacos or tamale fillings.

And if you move over to a bare-bones scientific view of them, mushrooms only get better-looking. They are known defenders of cholesterol levels and blood pressure, and are packed full of zinc, potassium, fiber, and vitamin D and vitamin B12, a rarity across all foods in the modern, anti-microbial world.

But what else?

As any Texan or lover of Tex-Mex knows, no plate of fajitas is complete without two critical additions. I’ll let you take a guess.

Did you guess right?

Of course you did, you intelligent reader you. Bell peppers and red onions are the beautiful, hard-working back-up singers in this production. I’ve talked before about the various health benefits in both of these vegetables, and rest assured I always have them waiting for action in my crisper drawer and little pantry box.

Beyond that, it’s all about spices and add-ons, babe. The spice blend is really simple, and you can put on as much or as little as you like. I make enough to fill up a small jar, and then use as I need until it’s empty (fajita-spiced broccoli with cilantro lime vinaigrette will blow your mind).

But babe, is this enough to be a meal?

I’d say yes, of course. Mushrooms are praise-worthy among the dieting crowd for being extremely low in calories, but I also don’t know many people that eat their fajitas without sides, or tortillas for that matter.

For a light, easy lunch (let’s say you’re planning on a big dinner, or you’re like me and enjoy eating constantly), I like this recipe on a high-fiber tortilla with fresh cilantro, baby spinach or other greens, salsa, and tofu sour cream.

In a work-day meal prep where I’m at the office all day, get in a lifting session at the gym, and juggle my kids’ after-school activities, I’d happily add this to a big bowl of brown rice, corn, black beans and fresh spring greens with a salsa or vinaigrette.

And as a third option, for a hardy WFPB dinner for a bunch of guests, make a big batch and serve with a delicious pot of Mexican-style rice, beans, and a vibrant salad. The options are really only limited by your imagination.