Oven-Roasted Vegetable Fajitas

By the Gracious Vegan

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Don’t be alarmed by the number of spices. They are common spices, easy to find, but they add up to an uncommonly great flavor. The oven-roasting means you can skip the oil and still get that one-of-a-kind fajitas effect of charred edges and a velvety softness to the vegetables. The toppings finish the drama: the more the merrier!

Makes 6 servings

Preheat oven to 450°F. Line two sheet pans with parchment paper.

Toss the following ingredients together in a large bowl.

  • (optional) 4-8 ounces seitan, tempeh, or extra-firm tofu, sliced thin (about 1/2”), then cut at various angles

  • 4 bell peppers (a mix of colors is nice), sliced

  • 2 Roma tomatoes, chopped

  • 2 small zucchinis, sliced

  • 1 onion, sliced thin or chopped

  • 1/4 cup cilantro leaves, chopped

Mix the following ingredients together in a bowl or jar, then pour over the vegetables and protein and stir. 

  • ¼ cup lime juice

  • 2 Tablespoons tahini

  • 1 Tablespoon water

  • ½ Tablespoon soy sauce

  • 1 teaspoon onion powder

  • 1 teaspoon dried oregano

  • 1 teaspoon ground cumin

  • 1/2 teaspoon chili powder

  • 1/2 teaspoon paprika

  • 1/4 teaspoon garlic powder

  • 1/4 teaspoon red pepper flakes

Divide the mixture onto the two sheet pans and spread out the contents into a single layer. Roast for 15 minutes, then stir and flip the vegetables. Roast for 10-15 more minutes, until the vegetables are tender, the liquid is evaporated, and the edges of some of the vegetables are brown. Serve with your choice of:

Timing: About an hour

Nutrition: Whole-food unprocessed, WFPBNO

Gluten-free if you use gluten-free tortillas and your omit the seitan

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