2 Tbsp soy sauce
2 Tbsp olive oil
1 tsp paprika
1 tsp chili powder
1 teaspoon garlic powder
3 - 4 large portobello mushrooms, sliced into 1/2-inch strips
2 - 3 bell peppers (any color), cored and sliced
1 large red onion, halved and sliced
1 package of medium tortillas (8-10)
Vegan sour cream
2 - 3 ripe avocados
3 cloves of garlic
Salt and pepper to taste
⅛ cup of red onion and/or chopped tomato (optional)
In a large shallow bowl, whisk together the soy sauce, 1 Tbsp olive oil, lime juice, chili powder, paprika and garlic powder. Then add your sliced portobello mushrooms to the bowl and stir until evenly coated. Allow to marinate at room temperature for 10 minutes.
Add onion and peppers to the bowl with the mushrooms and stir everything together. Warm a large skillet over medium high heat with the other Tbsp of olive oil. Once your pan is hot, add the pepper and onion to the skillet and cook for about 3 minutes. Now add the mushrooms and cook for another 3 - 4 minutes.
In a small bowl, mash your ripe avocados with a fork until you’ve achieved your desired consistency. Add the lime juice, garlic, red onion and/or tomato, salt and pepper and continue to stir until well combined.
Warm up your tortillas in a small frying pan or skillet until crispy. Assemble your fajitas and top with guacamole and other toppings if desired.