Recipes
Vegan Garlic Mayo Mushroom Wraps
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.
By Aliza de Lima
Aliza is our Junior Creative, in between running out for copious amounts of coffee and snacks (give her a biscuit and she's your best friend). On her day off you'll find her exploring an exhibition, and having a chat over our Mac & Greens.
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