This easy Vegetarian Paneer Fajita Traybake is a vibrant midweek meal you can prepare in advance.
Serve the sizzling paneer with tortillas, guacamole, salsa and sour cream for a Mexican-inspired feast.
The ultimate vegetarian meal prep recipe
This is a great dish for meal planning. Prepare it up to 3 days in advance.
Assemble everything as per the recipe but don’t bake it.
Cover the marinated paneer and veggies tightly and refrigerate and bake when you’re ready. Simple!
How to make homemade fajita seasoning
I toss the sizzling paneer and veggies in this recipe with a blend of my favourite blend of herbs and spices.
My Mexican-style blend includes: Fresh garlic, chilli powder, smoked paprika, dried oregano, ground cumin, ground coriander seeds, lime juice, light brown sugar and salt. That’s it.
Smoky, sweet and with a lime tang, the combination of creamy paneer, tortillas and all the usual fixings.
E.g. guacamole, salsa, sour cream and jalapeños. They make this dish taste incredibly fresh and flavoursome.
How long does it take to make?
Have it on the table in under an hour, including prep time!
The recipe is more of a chop and assemble job as opposed to hands-on cooking.
I welcome this style of cooking, especially for busy weeknights.
What to put in vegetarian fajitas
You can always try one of the following options, cut into strips or bite-sized pieces:
- Beans (pinto beans, kidney beans or black beans are particularly good)
- Cauliflower or broccoli
- Tofu, tempeh, seitan, soya chunks or other plant-based meat substitute
- Squash or pumpkin
- Fried potatoes
Can I make a vegan version of this Vegetarian Paneer Fajita Traybake?
Sure! Swap the paneer for your vegan protein of choice.
Tofu, tempeh, seitan, soya chunks or mycoprotein (Quorn) all work well.
Equally, you can make it with a mix of your favourite vegetables.
I love these fajitas with cauliflower and/or mushrooms.
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Should I use homemade paneer or shop bought?
The choice is yours. The most important thing to consider is if the paneer is firm enough to slice into strips without breaking.
I opt for shop-bought paneer in this recipe for ease and because it’s usually very firm.
How to achieve a smoky char without a sizzler
There are a few things you can do. If you have large cast iron pan, preheat it until it’s smoking hot and then add the marinated paneer and veggies.
I don’t have a cast iron pan big enough so I’ve used a regular baking tray.
Bake it in a hot oven and after cooking for 25 minutes, give the paneer a quick flash under the grill (broiler). About 5 minutes should do it.
The smoked paprika also does a fantastic job of giving these vegetarian fajitas smokiness.
Other recipes you might like
- Masala Chips & Vegan Avocado Mayo
- Restaurant-Style Chilli Paneer
- Tandoori Hasselback Potatoes
- Crispy Popcorn Bhindi Bites
How to make this Vegetarian Paneer Fajita Traybake
Vegetarian Paneer Fajita Traybake recipe
- 450 g paneer, cut into strips
- 2 peppers, cut into strips
- 2 onions, finely sliced
- 2 tbsp olive oil
- Juice of 1 lime
- 4 cloves garlic, crushed
- 1 1/2 tsp dried oregano
- 1 1/2 tsp chilli powder, or according to your taste
- 3/4 tsp ground cumin seeds
- 3/4 tsp ground coriander seeds
- 1 tsp smoked paprika
- 1 tsp light brown sugar
- 3/4 tsp salt
- 15 g fresh coriander, roughly chopped
- 8-10 small wheat or corn tortillas
- Sour cream
- Lettuce, optional
- Lime wedges
- Pre-heat the oven to 200C/400F fan.
- Place the peppers, onions and paneer on a large baking tray.
- Add the oil, lime juice, garlic, oregano, ground cumin seeds, ground coriander seeds, chilli powder, smoked paprika, brown sugar and salt. Toss everything well using clean hands or two spatulas to make sure all the paneer and veggies are well coated.
- Bake for 25 minutes. For a slight char and smoky flavour, place under the grill (broiler) for 4-5 minutes. Garnish with chopped fresh coriander.
- Serve immediately with tortillas and all your favourite fajita sides. I simply must have mine with guacamole, salsa, sour cream and jalapeños.
This is a great dish for meal planning. Prep it up to 3 days in advance. Assemble everything as per the recipe but don't bake it. Cover the marinated paneer and veggies tightly and refrigerate and bake when you're ready.
Simply reheat and eat. Having said this, I like to make quesadillas with leftovers for a new meal. Chop the paneer and veggies up and sprinkle between tortillas along with some mozzarella. Pan-fry or griddle on both sides until the mozzarella has melted. Cut into triangles and serve.
Nutrition Information:Yield: 4 Serving Size: 1 grams
Amount Per Serving: Calories: 750Unsaturated Fat: 0g
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If you like this, you’ll love my recipe for Masala Chips