Quick Sheet Pan Portobello Mushroom Fajitas
Ingredients
- 2 peppers
- 1 onion
- 1/2 zucchini
- 2 portobello mushroom caps
- 3 tablespoons olive oil
- 1 teaspoon garlic
- 1 teaspoon onion powder
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- salt to taste
- 1/4 teaspoon chipotle powder
Cashew cheese sauce
- 1 cup soaked cashews (soak for at least 4 hours or overnight)
- 1 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon sea salt
- 1/2 teaspoon chipotle powder
Preparation
Preheat the oven to 400°F.
Cut up 2 peppers.
Cut up 1 onion.
Cut up 1/2 zucchini.
Cut up 2 portobello mushroom caps.
Add the cut vegetables to a large bowl.
Add 3 tablespoons of olive oil and mix together with 1 teaspoon garlic, 1 teaspoon onion powder, 1/2 teaspoon cumin, 1 teaspoon smoked paprika, salt to taste, and 1/4 teaspoon chipotle powder.
Mix all ingredients together.
Add the mixture to a greased pan.
Bake at 400°F for 20 minutes.
Cashew cheese sauce
Combine all ingredients in a blender or food processor and purée.
Store in the refrigerator and reheat when ready to eat.
