Servings: 4 servings
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes
Ingredients
Fajita Vegetables:
- 4 large Portobello mushrooms (375 grams)
- 2 cups Onion (about 1 large, 210 grams)
- 3 cups Bell pepper (about 3 medium, 475 grams)
- 4 cloves Garlic
- 3 tablespoons Vegetable oil (45 milliliters)
- 3 tablespoons Soy sauce (or tamari, 45 milliliters)
- 2 tablespoons Lime juice (30 milliliters)
- 2 tablespoons Agave syrup (30 milliliters)
- 2 tablespoons Tomato paste (30 milliliters)
- 2 tablespoons Nutritional yeast
- 1 ½ tablespoons Taco seasoning
To Serve:
- ½ cup Cilantro, chopped (optional, 10 grams)
- Tortilla wraps
- Extra toppings
Instructions
- Prepare the vegetables by slicing and chopping them and mixing them with a blend of seasonings, which includes portobello mushrooms, onions, bell peppers, garlic, vegetable oil, soy sauce, lime juice, agave syrup, tomato paste, nutritional yeast, and taco seasoning.
- Place the mixture in a container with a tight-fitting lid and refrigerate for at least 2 hours or overnight to marinate.
- Once the marination is complete, preheat the oven to 425°F and place the vegetables onto a baking tray, ensuring they are spread evenly.
- Bake for 25-35 minutes or until they are cooked and starting to become crispy. If you prefer a more charred appearance, broil the vegetables for 1-2 minutes, keeping a close eye on them to prevent burning.
- After baking, garnish the vegetables with chopped cilantro and serve them in tortilla wraps with additional fajita toppings of your choice.
Other Keto Vegetarian Recipes
Nutrition Facts
Calories: 229 kcal
Carbohydrates: 29g
Protein: 7g
Fat: 11g
Sodium: 908 mg
Potassium: 550 mg
Fiber: 5g
Sugar: 17g
Iron: 2 mg
Nutrition Disclaimer: Nutrition information analyzes this recipe for marinated vegetables only and does not account for tortilla wraps or other toppings used to serve (like sour cream). Time to make the recipe only includes active prep and cooking times; marinade time is listed for reference but not included in the total.
How to Store the Keto Portobello Steak Fajitas
To prevent bacterial growth, ensure the leftovers are stored in an airtight container or tightly wrapped in plastic wrap. It should be eaten within 3 to 4 days to ensure that it is safe to consume.