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Grilled Veggie Fajita on a Plate with Bowl of Sauce and Lime Wedges in the Background
Grilled Vegetable Fajias with Creamy Jalapeño Sauce
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 
Fresh veggies are soaked in a zesty marinade, grilled and stuffed into warm tortillas with a creamy cashew jalapeño sauce in these scrumptious vegan vegetable fajitas.
Course: Entree
Servings: 4 -6
Author: Alissa
Ingredients
For the Marinade
  • 1/4 cup olive oil
  • 1/4 cup lime juice
  • 2 garlic cloves minced
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. salt
  • 1/2 tsp. black pepper
For the Creamy Jalapeño Sauce
  • 2-6 jalapeno peppers stemmed, halved and optionally seeded
  • 1-2 tsp. olive oil
  • 1 cup raw cashews soaked in water 4-8 hours and drained
  • 1/2 cup unflavored soy or almond milk
  • 1/4 cup water
  • 1/4 cup lime juice
  • 2 tsp. agave
  • 1/2 cup fresh cilantro
  • salt to taste
For the Grilled Vegetables
  • 1/2 lb. asparagus spears tough ends trimmed
  • 2 large portobello mushrooms cleaned and sliced 1/4 inch thick
  • 1 large zucchini sliced 1/4 inch thick
  • 1 red bell pepper sliced into strips
  • 1 red onion sliced into strips
For Serving
  • 4-6 medium flour tortillas
Instructions
Marinate the Vegetables
  1. Stir marinade ingredients together in small bowl. Place veggies in a shallow dish and pour marinade over them. Allow to marinate for 30-60 minutes at room temperature.
Prepare the Sauce
  1. Prepare barbecue grill by building a medium-high fire or heat a gas grill to medium-high.
  2. Gently rub brush or rub (using gloves) jalapeños with oil. Place on grill, cut side up, and grill until tender and lightly charred, about 5 minutes.
  3. Place jalapenos into food processor bowl, along with cashews, milk, water, lime juice and agave. Blend until smooth, stopping to scrape down sides of bowl as needed. Add cilantro and blend again until finely chopped and well mixed. Season with salt.
Grill the Vegetables
  1. Place vegetables onto prepared grill and cook until tender and charred, turning once and brushing with reserved marinade.
Serve
  1. Optionally, warm tortillas on the grill for a minute or two, being careful not to overcook. Stuff with grilled vegetables and creamy jalapeño sauce.
Recipe Notes

Obviously, you want to go with fewer jalapeños for a milder sauce, and more for a spicier version. You can also include the seeds for more heat.
This recipe makes more sauce than you'll need for the fajitas. Use the leftovers as salad dressing, sandwich sauce, burrito sauce, or make another batch of fajitas later in the week.