These are hands down the best vegan sheet-pan fajitas I’ve ever made.
And I don’t say that lightly!
These easy vegetarian sheet-pan fajitas are a combo of crispy tempeh, lightly charred bell peppers, caramelized onions, and tons of spices. Served on warm flour tortillas with spicy jalapeno crema. Like what more could a gal ask for?!
Vegan Sheet Pan Fajita Ingredients
Here’s everything you’ll need to make these healthy vegetarian sheet-pan fajitas. The full recipe for these vegan sheet-pan fajitas is in the recipe card below.
- Tempeh: Always use Lightlife Foods original tempeh. It’s organic, non-GMO, and fermented, which is great for gut health.
- Bell peppers: Both yellow and red bell peppers.
- Red onion
- Poblano peppers
- Spices: Including cayenne, cumin, oregano, and smoked paprika.
- Jalapeno peppers
- Vegan yogurt: Kite Hill’s plain almond milk yogurt is my favorite.
- Avocado oil
- Limes
- Garlic cloves
- Cilantro
- Flour tortilla: White corn tortillas also taste great with these vegan fajitas.
Tips and Tricks
Leaving a few of my top tips to make these vegan sheet-pan fajitas perfectly!
- Slice the tempeh on a steep bias, going against the grain. That way the spices and lime juice can penetrate the tempeh.
- Aim to slice the tempeh, peppers, and onion more or less the same width to ensure the fajitas cook evenly.
- If you have time, let the fajitas marinate in the mixture for 30 minutes. This is optional, but allowing the fajitas to marinate makes the flavor so much more intense.
- Broil the veggies and tempeh for the last 5 minutes. This will help char the fajitas and add so much more flavor.
- Finish the cooked fajitas with a squeeze of extra lime juice.
What to Serve These Vegan Sheet-Pan Fajitas With
I like to serve these fajitas on top of warmed flour tortillas (white corn also works well), with a squeeze of lime, minced cilantro, and a generous drizzle of the jalapeno crema.
If you’re not vegan, cotija cheese tastes amazing as a topping for these fajitas.
More Healthy Mexican-Inspired Recipes
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Vegan Sheet-Pan Fajitas
- Prep Time: 20
- Cook Time: 30
- Total Time: 50 minutes
- Yield: 2 1x
- Category: Dinner
- Cuisine: Mexican-American
Description
These are hands down the best vegan sheet-pan fajitas I’ve ever made. Think crispy tempeh, lightly charred bell peppers, caramelized onions, and tons of spices. Served on warm flour tortillas with spicy jalapeno crema. Like what more could a gal ask for?!
Ingredients
Fajitas
- 1 package Lightlife tempeh (both original and three-grain tempeh work well)
- 1 red bell pepper (use half if the bell pepper is large)
- 1 yellow bell pepper (use half it the bell pepper is large)
- 1 poblano pepper
- 1/2 purple onion
- 2 garlic cloves, minced
- 2 tsp kosher salt
- 1 tsp smoked paprika
- 1 tsp cayenne pepper
- 1 tsp cumin
- 1 tsp oregano
- 3–4 tbsp avocado oil
- 1 lime, juiced
- Flour tortillas
- Cilantro
Jalapeno Crema
- 2 jalapenos, chopped and seeded
- 1/2 cup yogurt (love Kite Hill’s plain almond yogurt)
- 1/4 cup lime juice
- 1 tbsp lime zest
- 1 tbsp honey or maple syrup
- 1 clove fresh garlic
Instructions
- Preheat your oven to 450°F and line a sheet pan with parchment paper. Set aside.
- Thinly slice the tempeh on a bias and add to the sheet pan. Next, thinly slice the bell peppers, poblano pepper and red onion and add to the pan.
- Add the minced garlic, and sprinkle over the salt, paprika, pepper, cumin and oregano. Drizzle over the oil and lime juice. Toss to mix together using your hands; be gentle so you don’t break the tempeh strips.
- Pop the sheet pan in the oven and bake for 25 minutes. Then broil the fajitas for an additional 5 minutes on high.
- While the fajitas bake, make the jalapeno crema. Add all of the ingredients to a jar and blend with an immersion blender for 2 minutes. A high-speed blender also works well; note that a small volume blender will work better to ensure the crema blends well. Adjust for salt.
- Once the fajitas are done, serve immediately on warmed flour tortillas with a generous drizzle of the jalapeno crema and cilantro.
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