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.
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
4 tortilla wraps
100g baby spinach
2 mixed peppers, sliced
2 tomatoes, sliced
1 medium chilli, sliced (optional)
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.
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.
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.