Quorn Fajitas is an instant winning dinner that’s ready in under 30 minutes and only needs one pot. With just a few spices, vegan chicken and all the toppings, we’re sure you’ll be left wanting more. It’s also a meal that packs in loads of plant protein.
🌟 Why this recipe works
- Easy – Quorn fajitas is one of the easiest vegan meals to make! You only need a few spices and some vegetables. It’s a great recipe for a beginner cook to make or if you’re short on time. There’s barely anything that can go wrong!
- One pot – this is a one pot meal. Just cook everything at a high heat and then serve in individual tortilla wraps. Keeps the washing up to a minimum so there’s more time to relax after dinner!
- Vegan chicken fajitas - we chose to use Quorn in this recipe because it’s widely available, and a vegan chicken alternative adds protein. We used the Quorn vegan fillets but other brands that would work well include Vivera and the Meatless Farm.
- Leftovers – if you have any leftovers, you can easily use them up as lunch the next day! They travel well, and are great hot or cold and can be kept in the fridge for up to 3 days.
- Versatile – these Quorn fajitas are smokey and medium spicy. Increase the chilli for spicier fajitas and add more smoked paprika or even ancho chilli for a smokier meal. If you like Mexican food, why not try this Vegan Barbacoa too?
🍽 Equipment and Products Used
📋 Ingredient Notes
- Quorn Fillets - the vegan Quorn chicken fillets will need to be part cooked from frozen so you can slip them up. Make sure they’re cooked for 10 minutes from frozen, meaning they’ll basically be defrosted but not browned. Alternatively, we recommend using the vegan chicken options from Vivera or Meatless Farm. Also, you could use tofu if you’d rather take a non-processed approach.
- Peppers – we use red and orange peppers, but you can use whatever colour you have available.
- Mushrooms – we opt for chestnut mushrooms, but you could also use button or portobello mushrooms. In addition you could make portobello fajitas by doubling the quantity of mushrooms and leaving out the Quorn. This would make it a wholefoods meal too!
- Spices – we've created the perfect Quorn fajitas seasoning using a mix of cumin powder, chilli powder, cayenne powder and smoked paprika powder. It's a delightful vegan fajita seasoning and could also be used in other types of fajitas! It’s customisable too. Just add more paprika to make it smokier and more chilli for a more intense spice level. If you like (and have to hand) more Mexican spices such as ancho chilli powder or chipotle powder you could experiment by using them!
Check out the recipe card at the bottom of this article for exact measurements.
🔪 Step-by-step Instructions
These instructions are an overview to go with the visual step-by-step process. Head to the recipe card at the bottom of the page for full instructions, ingredients and notes.
1. Heat up the oil or oil spray in a frying pan, over a medium-high heat. Cook the onion until just softened and translucent - this should take a couple of minutes, they should still be crunchy.
2. Sprinkle in the spices and cook for a minute until fragrant, then add the garlic and cook for a minute or two more. Be careful not to burn it!
3. Get the mushrooms and vegan chicken in the pan and cook for 5 and a half minutes.
4. Add in the peppers and cook fo 3 minutes more.
5. Season with the salt and squeeze over the lime juice. Give it one final stir, then it’s ready to serve!
6. Split the mix between 8 tortilla wraps. Top with optional extras such as guacamole, pico de gallo, fresh coriander, vegan sour cream and even jalapeños or hot sauce!
👩🍳 Expert Tips
- Super quick cooking time – we’ve been oddly specific in this recipe when it comes to timings. Fajitas are usually served sizzling on a cast iron plate in restaurants, they have a short cooking time to make sure they’re served crunchy, yet hot. As we’re not serving them on a sizzling platter, we timed how long each section took and popped it into the recipe ingredients.
- Non-stick or skillet pan – this will help you when cooking these fajitas. As they’re cooked for a short amount of time on a high heat, it’s important to use a pan that can a) take the heat and b) won’t let the ingredients stick to it.
- Additional toppings – it’s always good to serve your vegan fajitas with all the toppings! That way people can make the fajita up their way. We like to top them with guacamole (or just chopped avocado), salsa, pink pickled onions, vegan sour cream, jalapeños and fresh coriander.
- Make it wholefoods - portobello mushroom fajitas are just as tasty! Just double the amount of mushrooms used, and swap the chestnut mushrooms for portobellos.
- Vegan cheese? We never serve vegan cheese with fajitas. We haven’t seen it served like that in restaurants, but we’re not stickelers for the rules. If you’d like vegan cheese on your Quorn fajitas, then go for it!
- Corn tortillas – if you use corn tortillas, this recipe will be gluten free as well as vegan!
- Christmas Tacos – if it's the holidays when you're reading this, we recommend trying out our Christmas Quorn Tacos! It's all about the stuffing mayo – thank us later.
There’s 148 calories in each fajita. This doesn’t include any toppings that may be added after cooking.
We don’t recommend it. Quorn fajitas are best cooked fresh and eaten fresh!
If you have any leftovers, store them in an airtight container in the fridge for up to three days. You could even make them into a Quorn fajita bowl if you fancy a change!
If you’d like to warm your tortillas, we recommend heating them in a frying pan or sauté pan for about 30 seconds on each side to brown them off.
🍛 What to serve with it
- Guacamole by Jack Slobodian
- Vegan Sour Cream by Shane and Simple
- Pico de gallo by Know Your Produce
- Spicy Mango Salsa by Romy London
Easy Quorn Fajitas (under 30 Minutes)
- 1 onion - sliced
- 3 cloves garlic - finely chopped
- 1 red pepper - sliced
- 1 orange pepper
- 250 g Quorn fillets
- 250 g chestnut mushrooms
- 3 teaspoon cumin powder
- ½ teaspoon chilli powder
- ½ teaspoon cayenne powder
- 1 teaspoon smoked paprika powder
- 1 teaspoon salt
- 1 tablespoon lime juice
- 8 tortilla wraps
(2 per person) Optional:
- Vegan sour cream
- Heat up the oil in a frying pan, over a medium-high heat.
- Cook the onion until just softened and translucent - this should take a couple of minutes, they should still be crunchy.1 onion
- Sprinkle in the spices and cook for a minute until fragrant, then add the garlic and cook for a minute or two more. Be careful not to burn it!3 cloves garlic, 3 teaspoon cumin powder, ½ teaspoon chilli powder, ½ teaspoon cayenne powder, 1 teaspoon smoked paprika powder
- Get the mushrooms and vegan chicken in the pan and cook for 5 and a half minutes.250 g chestnut mushrooms, 250 g Quorn fillets
- Add in the peppers and cook for 3 minutes more.1 red pepper, 1 orange pepper
- Season with the salt and squeeze over the lime juice. Give it one final stir, then it’s ready to serve!1 teaspoon salt, 1 tablespoon lime juice
- Split the mix between 8 tortilla wraps.8 tortilla wraps
- Add any extras you may want, like the coconut yoghurt, salsa or guacamole. We like to add sriracha for an extra chilli kickGuacamole, Salsa, Vegan sour cream
- Top with optional extras such as guacamole, pico de gallo, fresh coriander, vegan sour cream and even jalapeños or hot sauce!
- Switch the Quorn for portobello mushrooms for a wholefoods fajita.
- Storage instructions – keeps in the fridge for three days, but best eaten fresh.
- We don’t recommend freezing.
- Use corn tortillas to make this meal gluten free.
- Serve the filling with rice, salad, salsa, guacamole and jalapenos for a fajita bowl instead of a wrap!
- Red and orange peppers have been used here, but you can use any colour.
- Make it smokier by increasing the smoked paprika, or adding chipotle or ancho chilli powder, or make it spicier by increasing the chilli powder.