5 Litres extra virgin olive oil £68 a tin click here!

Fantastic Fajitas with Mushroom, Aubergine, Mixed Veg, Guacamole & Salsa

Fantastic Fajitas with Mushroom, Aubergine, Mixed Veg, Guacamole & Salsa

Seasonal produce - Peppers, Tomatoes, Portobello Mushrooms & Aubergine (@Perrycourtfarm)

Fantastic Fajitas with Mushroom, Aubergine, Mixed Veg,  


Mushroom & aubergine:

4 Large Portobello Mushrooms

1 Large Aubergine

1 tsp Smoked paprika

1 tsp Unsmoked paprika

1 tsp Chilli powder

1 tsp Garlic powder

1 tsp Onion powder

1 tsp Cumin




Mixed Veg:

Tri colour peppers

Red onions

Onion powder


2 cloves Fresh garlic (finely chopped)



1 Scotch Bonnet Chilli (finely chopped)



2 large avocados


Red Onion

Half a Chilli


1 tbsp Lemon


3 tomatoes

Small Red onion

1/2 clove Garlic

1 tsp Cumin


1 Scotch Bonnet Chilli (finely chopped)

1 tsp Apple Cider Vinegar



6 Wholemeal tortillas (depending on how greedy you’re feeling!)

Vegan Cheddar of your choice (Grated)

Vegan Soured Cream



Aubergine & Mushroom mix

Chop your mushrooms & aubergines into medium sized cubes and add to a bowl. Then drive a healthy amount of olive oil and add all the spices, powders, Salt & Pepper. Mix thoroughly and leave to marinade for 10-15 mins covered in the fridge.

After you have finished letting the mixture marinade heat up your pan with some vegetable oil to a medium to high heat and sauté the mixture until cooked through and your mushrooms & aubergine have softened to a nice texture.

Mixed Veg

Slice your peppers & onions into long thin pieces and dd to medium to hot pan with another healthy glug of vegetable oil. As they start to cook finely chop up your scotch bonnet chilli. Once they have begun to soften and add your chilli, chopped garlic, paprika, salt & pepper. Sauté and mix the veg until all the flavouring has combined with the veg.

Tomato Sala

Finely chop your tomatoes, red onion, garlic & add to a bowl. Then add your lemon juice, apple cider vinegar, chilli, cumin, salt and give the ingredients a thorough mix. Once mixed place in the fridge for 5-10- minutes to allow the flavours to combine.





Firstly, slice your avocados in half and remove the pit & skins and scoop into a bowl. Then add a small glug of olive oil and start mashing your avocado mixture into a creamy mixture (don’t go too HAM as we want to keep some chunks for texture!) Once this is done set to one side and start to finely chop the Tomato, Red onion, chilli & coriander then add these to the bowl and mix thoroughly. To finish off add your lemon juice and crack some salt & pepper, give the guac one final mix and you’re set!










 Wrapping your Fajita

This really comes down to personal preference but we like to slightly warm up our tortillas, spread that guac as the base layer, add your mushroom & aubergine mixture, followed by the mixed veg. We then follow up with the tomato salsa, a dollop of soured cream and finish off with a generous helping of grated cheese. How you then “wrap it up” is completely down to you, if you fail to close the wrap, by our standards you’ve succeeded!









Leave a comment