When I decided to start The Nut-Free Vegan last year, one of the places I looked to for inspiration was Vegan Yack Attack. I’d been a reader for a while, and when it came time to build something of my own Jackie’s recipes and photographs were incredibly influential. That’s why it’s extra exciting to be sharing this Portobello Fajita Salad recipe from her new book, Vegan Yack Attack On the Go, and to be giving away a copy below.
As has been the case with most things on this site lately, this recipe is relatively light fare that is still filling and healthy. It’s a salad, but a delicious and hearty one with fresh, amazing ingredients—perfect if you’re looking for a summer dish that isn’t a hassle to make and tastes incredible.
This Portobello Fajita Salad is just one of Vegan Yack Attack On the Go’s dozens of outstanding recipes. If you like your plant-based dishes that are quick, easy and full of flavor, this is the book for you and you can order a copy here.
I’m also giving a copy away to one lucky winner. Just sign up on the form below between now and July 10th for a chance to win. In the meantime give this amazing recipe a try and be sure to use the hashtag #VYAonthego if you share it on social media.
Vegan Yack Attack On the Go: Portobello Fajita Salad (p. 122)
- FOR THE AVOCADO DRESSING
- ½ cup 120 g mashed avocado
- ¾ cup 175 ml water
- ¼ cup 60 ml lime juice
- 2 tablespoons 30 ml olive oil
- 2 teaspoons 10 ml agave nectar
- 1 clove garlic peeled
- ¼ teaspoon salt
- ½ cup 10 g fresh cilantro
FOR THE FAJITA SALAD
- 1½ tablespoons 25 ml sunflower oil
- 1 cup 120 g slivered red onion
- 1 sliced poblano pepper
- 1 cup 100 g sliced bell pepper (mixed colors)
- 2 tablespoons 15 g sliced jalapeño
- 8 ounces 225 g sliced portobello mushrooms
- ½ teaspoon salt
- 1 ⁄8 teaspoon black pepper
- 8 ounces 225 g romaine lettuce, chopped
- 1 can 15 ounces, or 425 g black beans, drained and rinsed
- ¼ cup 10 g dried sweet corn (optional)
TO MAKE THE DRESSING
- Place the avocado, water, lime juice, olive oil, agave nectar, garlic, and salt in a blender. Purée until completely smooth. Add the cilantro and pulse until the leaves are broken up into smaller pieces. Transfer the dressing to a squeeze bottle or jar, and refrigerate.
TO MAKE THE FAJITA SALAD
- In a large pan, warm the oil over medium-high heat. Once hot, add the red onions, poblano pepper, bell peppers, and jalapeño to the pan. Sauté for 5 to 7 minutes, browning the pepper mix on a couple sides and stirring occasionally. Once the onions are nearly translucent, add the mushrooms to the pan. Continue to sauté for 5 minutes, or until the mushrooms have decreased in size and are browned on the edges. Season with salt and pepper.
- Divide the lettuce between 4 plates, then top with black beans and fajita veggies. Drizzle dressing over the salad, or serve it on the side. Garnish with the optional dried sweet corn, and serve.