Ingredients

The following ingredients have 4 Servings
  • 60 ml / ¼ cup olive oil*
  • 35 ml / 2½ tbsp soy sauce or tamari (for GF version) or ¾ tsp salt
  • 30-45 ml / 2-3 tbsp lime juice, adjust to taste (I like 3 tbsp)
  • 2 tsp maple syrup
  • 2 cloves garlic, finely grated
  • 1¼ tsp ground cumin
  • 1¼ tsp smoked paprika
  • ¼ tsp black pepper
  • 1/8 tsp cayenne pepper, to taste
  • 1 red bell pepper, thickly sliced
  • 1 yellow bell pepper, thickly sliced
  • 1 red onion, thickly sliced
  • 300 g / 10½ oz oyster mushrooms
  • 8 soft tortillas* (corn for GF version), kept warm
  • avocado or guacamole
  • vegan sour cream, homemade or shop-bought
  • small bunch of coriander
  • lime wedges

Instruction

  • Make the marinade by combining the first 9 ingredients together. Mix really well.
  • Put all of the pepper and onion slices on a large, deep, baking tray (like this). Add the mushrooms, tearing bigger ones into smaller pieces with your hands.
  • Coat everything in the marinade and set aside for as long as you can, but you can bake straight away too, if you wish.
  • Preheat the oven to 200° C / 390° F.
  • Bake the mushrooms and peppers for about 15 minutes, giving everything a good stir and then increase the temperature 225° C / 435° F to bake for another 20-25 minutes, until all juices bake out and the ingredients get a nice char.
  • Assemble your fajitas by putting a generous amount of filling at the bottom of each tortilla. Finish off with chopped avocado, vegan sour cream, fresh coriander and a squeeze of lime and a dash of Tabasco (if liked).