On Father’s Day, I always cook whatever Michael wants. Last year, I cooked him a juicy steak and topped it with shrimp etouffee.

It was divine.

This year, we are eating plant-based, so…no steak. Michael requested fajitas. One of our family’s favorite plant-based things I make is portabella fajitas. But I did something a little different this time.

We have discovered Beyond Burgers. While we’ve tried several different plant-based burgers, this one actually tastes like a real burger. For real. So I used them for these fajitas.

I cooked them the way I usually cook my fajitas – on a sheet pan. I can cook all the vegetables and proteins at the same time. My sheet pan shrimp fajitas are to die for!

But the formula is the same, no matter what protein you use. I slice up a bunch of bell peppers and onions and throw them in a giant bowl with olive oil and fajita seasoning and toss to coat. I pour them out onto two sheet pans and then do the same thing with the protein and olive oil and another pack of seasoning. I divide it on top of the vegetables on the two pans and cook it all at the same time. I also do this with mushrooms in place of the protein.

This was a little bit different because Beyond Burgers come frozen. I used more vegetables than usual and used both packs of fajita seasoning in the big bowl of peppers and onions. Then I poured them onto the two sheet pans and laid the patties on top of them. When everything was cooked, I sliced the patties into thin strips – the way I would slice steak for fajitas.

They were so good! Michael really loved them!

Vegan Fajitas

  • 6-8 bell peppers, sliced into thin strips
  • 1-2 large red onions, cut into small wedges
  • 3-4 tablespoons of olive oil
  • 2 packs of fajita seasoning
  • 8 Beyond Burger patties
  • Kosher salt
  • Flour tortillas

Preheat oven to 425 degrees. Prepare two large baking sheets with either foil or silicone baking sheets.

Place all vegetables into a large bowl, drizzle with olive oil and sprinkle with fajita seasoning. Toss to coat all pieces with oil and seasoning. Divide equally between the two baking sheets and shake to level things out. Place four patties on each sheet.

Bake for 45 minutes. Remove from the oven and slice each patty thinly.

Serve with flour tortillas and salsa.

Well Duh #1: Our dogs come running pretty much any time they hear me take a knife out of the block. They both love vegetables. Bell peppers are their favorite. When I’m slicing them, I save the ends (the pepper butts) for the puppies. Try giving your doggos veggies. But you should look up each one before you do it. There are a few that dogs shouldn’t eat. I never give mine asparagus anymore because it makes them pee uncontrollably! Mine love tomatoes, cucumbers, zucchini, and squash.

Well Duh #2: I used street taco tortillas for mine:

Well Duh #3: I’ve had several readers and friends ask what made us decide to become plant-based eaters. We totally did it for Michael’s health, but here is the book that was partially the reason why we chose plant-based over other eating plans. If you’re even slightly interested, you should read this book! It’s called Forks Over Knives: The Plant-Based Way to Health.

The tribe ate these up! And there were plenty of leftovers, too! This is what I had for lunch the next day:

I used the leftover fajita filling and added fresh avocado and hot sauce. So good!

If you aren’t vegan, try the same method with the protein of your choice. You’ll find out just how easy fajitas can be!

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