Vegan Fajitas

    1 hour 10 minutes

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

    2 people made this

    Serves: 6 

    • Marinade
    • 60ml olive oil
    • 60ml red wine vinegar
    • 1 teaspoon dried oregano
    • 1 teaspoon chilli powder
    • minced garlic to taste
    • salt and pepper to taste
    • 1 teaspoon caster sugar
    • Filling
    • 4 small zucchini, julienned
    • 1 large onion, sliced
    • 1 green capsicum, cut into thin strips
    • 1 red capsicum, cut into thin strips
    • 2 tablespoons olive oil
    • 1 (200g) tin sweetcorn, drained
    • 1 (400g) tin black or pinto beans, drained

    Preparation:20min  ›  Cook:20min  ›  Extra time:30min  ›  Ready in:1hour10min 

    1. Marinade: In a large bowl combine olive oil, vinegar, oregano, chilli powder, garlic, salt, pepper and sugar.
    2. Filling: Add to the marinade the zucchini, onion, green capsicum and red capsicum. Marinate vegetables in the refrigerator for at least 30 minutes, but not more than 24 hours.
    3. Heat oil in a large frying pan over medium-high heat. Drain the vegetables and saute until tender, about 10 to 15 minutes. Stir in the sweetcorn and beans; increase the heat to high for 5 minutes, to brown vegetables.

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    Reviews in English (99)


    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!  -  28 Apr 2006  (Review from Allrecipes USA and Canada)


    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.  -  25 Jan 2004  (Review from Allrecipes USA and Canada)


    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.  -  15 Jun 2007  (Review from Allrecipes USA and Canada)