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.
- 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)
- 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.
- 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.