In the beginning, roasted bell peppers, caramelized Onions, and steak-like Portobello mushroom strips go well together!
But now add some pureed avocado and a mini waterfall of spicy cashew cheese, stuff it all into a soft flour tortilla, and wow!
Game over.
This is our dinner, over and over again.
So, about the pancake Fajita.
In other words, let’s bake.
Everything goes on a tray and into the oven. You’re not standing by the pot, dealing with oil stains. Close the oven door, and you’re free. It’s free.
Can you use regular meat? Well, of course. You be yourself!
But how do sliced roasted portobello mushrooms coated with seasoning compare to chicken steak? Call me crazy, but I think it’s better: You still get the hearty, meaty, stripy essence, plus the fantastic flavor. Plus, you keep it in the plant family, which is suitable for everyone.
Chipotle Queso needs a word
The answer is Yes.
It’s a repeat of the three-ingredient vegan cheese we already know and love but with just a jalapeno or two added for a pick-me-up. If you have chips on hand, you won’t have leftovers.
Put these vegetables on a soft flour tortilla with some avocado puree, top with plenty of Mexican cheese, and you’re ready for a delicious plant-based business.
How good is it with magic green sauce?
Or add some soft fruit cakes or cauliflower walnuts for protein? Good.
Should you make some veggie strawberry chips for dessert? I won’t even answer that question (yes).
Instructions
- Preparation: Preheat oven to 450 degrees.
- Peppers and Mushrooms: Place the peppers and Onions on one baking sheet and the mushrooms on another. Drizzle with oil, add spices and salt, and bake for about 20 minutes until cooked.
- Jalapeno sauce: Mix all the ingredients until very, very smooth. Taste, adjust, and try not to eat the whole thing.
- Eat together now: Put peppers, Onions, and mushrooms in tortillas with avocado and a generous chipotle sauce! That’s great!
