Portobello Fajitas with Cilantro Garlic Sauce
Juicy portobello mushrooms strips marinated in tamari, chili powder, cumin, and turmeric alongside red onions and bell pepper. Drizzled on top is a fresh cilantro garlic sauce made from not only cilantro and garlic but also pea shoots, arugula, lemon and lime, a winning combination right there!
Servings: 2
Ingredients
- 1 portobello mushroom
- 1/4 cup onion; sliced
- 1/2 bell pepper; sliced
- 2 tbsp tamari; or soy sauce
- 1/2 tsp chili powder
- 1/4 tsp turmeric
Cilantro Garlic Sauce
- 1/2 cup arugula
- 1/2 cup pea shoots
- 1/4 cup cilantro
- 2 garlic cloves
- 1 tbsp coconut sugar
- 1/2 lemon; juiced
- 1/2 lime; juiced
- 1/4 cup water
Instructions
- Marinate mushrooms for at least 10 minutes in soy sauce, chili powder, turmeric, and cumin.
- Slice the bell peppers and onions.
- Prep all the ingredients for the cilantro garlic sauce and throw into the blender.
- Blend until smooth.
- Cook bell peppers and onions in favorite high heat cooking oil, such as coconut oil for 1-2 minutes.
- Add in the marinated mushrooms and cook for 3 minutes, or until the mushrooms are soft.
- Throw in a splash of water when things start to get dry.
Notes
1 minute before the mushrooms are done cooking, I add my flour tortilla on top and let it steam from my splash of water.
Raw Vegan Version:
Marinate bell peppers, onion and mushrooms in marinade for at least 4 hours.
Dehydrate for 2-4 hours.
Wrap with a collard green or other raw wrap.
Marinate bell peppers, onion and mushrooms in marinade for at least 4 hours.
Dehydrate for 2-4 hours.
Wrap with a collard green or other raw wrap.