planted logo

Recipes

placeholder image
4min read
Share

Vegan Garlic Mayo Mushroom Wraps

by Aliza de Lima

4min read

Yes you heard us right! Sautéed portobello mushrooms, served with fresh veg and coated with spicy garlic mayo, this easy vegan wrap recipe is sure to save your time and fill you up on the go.

Prep Time

15

Cook Time

13

Serves

4

Ingredients

Filling:

400g portobello mushroom, sliced

2 garlic cloves, minced

1 medium shallot, sliced

2 tbsp neutral oil

salt, to taste

pepper, to taste

For spicy garlic mayo: 

2 tbsp lemon juice

150g vegan mayo

1 garlic clove, minced

1 medium chilli, minced (optional)

Salt, to taste

To serve: 

4 tortilla wraps

100g baby spinach 

2 mixed peppers, sliced 

2 tomatoes, sliced  

1 medium chilli, sliced (optional)

Method

STEP 1

Start by making the filling. Heat 2 tbsp neutral oil in a large pan over medium heat. Sauté garlic and shallots with the mushrooms for around 10 minutes, mixing every now and then, until they have browned around the edges. Add salt and pepper to taste.

STEP 2

Whilst the mushrooms are cooking, mix vegan mayo with lemon juice and garlic in a bowl. Salt to taste and add minced chilli to desired heat level.

STEP 3

To serve, heat up tortillas. Fill with sautéed mushrooms, a spoonful of garlic mayo and handful of baby spinach, mixed peppers and tomatoes. Sprinkle some chillies for extra heat.

Share

MORE GREAT READS

Let us take care of dinner

After getting creative in the kitchen, give yourself the weekend off by letting us take care of dinner. Check out our delicious meals here.
People and Planet icon
Atoms/Icons/Payment/Large/VisaCreated with Sketch.Atoms/Icons/Payment/Large/MasterCardCreated with Sketch.Atoms/Icons/Payment/Large/AmexCreated with Sketch.Atoms/Icons/Payment/Large/ApplePay CopyCreated with Sketch.Atoms/Icons/Payment/Large/ApplePay Copy 2Created with Sketch.

© Copyright 2020 Allplants Ltd.
All rights reserved

Welcome to allplants. We use cookies (plant-based, of course!). By continuing to browse the site you are agreeing to our use of cookies. Find out more.