PORTOBELLO AND COLESLAW WRAPS
Makes 2 wraps
"Teriyaki-glazed portobello mushrooms and creamy coleslaw make a dynamic duo in these wraps. They're perfect for an at-home or portable lunch as well as a light dinner served with almost any kind of soup or a vegetable side dish. Like most other wrap recipes, this one doubles easily."
1 large portobello mushroom cap, cut into 1/4-inch-thick slices
2 to 3 tablespoons bottled teriyaki marinade, or as needed
2 cups bagged coleslaw or thinly sliced cabbage
1/4 cup vegan mayonnaise, plus more for wraps
2 large (10- to 12-inch) whole-grain wraps
Combine the portobello slices with enough teriyaki marinade in a medium skillet to coat generously. Cook over medium heat, stirring often, for 5 to 7 minutes, or until the sauce forms a nice glaze on the mushrooms.
Combine the coleslaw with vegan mayonnaise in a mixing bowl and stir until well combined.
Spread mayonnaise on the top of each wrap, and arrange some of the slaw and mushroom slices down the center.
Fold two sides of the wrap over the ingredients, and keep the ends tucked in as you roll it up snugly to enclose the ingredients. Cut in half with a sharp knife.
Repeat with the remaining wrap and serve.
Source: 5-Ingredient Vegan: 175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes by Nava Atlas. (Sterling Epicure; October 1, 2019; $24.95/Paperback, ISBN: 978-1454933557)
Makes 2 wraps
"Teriyaki-glazed portobello mushrooms and creamy coleslaw make a dynamic duo in these wraps. They're perfect for an at-home or portable lunch as well as a light dinner served with almost any kind of soup or a vegetable side dish. Like most other wrap recipes, this one doubles easily."
1 large portobello mushroom cap, cut into 1/4-inch-thick slices
2 to 3 tablespoons bottled teriyaki marinade, or as needed
2 cups bagged coleslaw or thinly sliced cabbage
1/4 cup vegan mayonnaise, plus more for wraps
2 large (10- to 12-inch) whole-grain wraps
Combine the portobello slices with enough teriyaki marinade in a medium skillet to coat generously. Cook over medium heat, stirring often, for 5 to 7 minutes, or until the sauce forms a nice glaze on the mushrooms.
Combine the coleslaw with vegan mayonnaise in a mixing bowl and stir until well combined.
Spread mayonnaise on the top of each wrap, and arrange some of the slaw and mushroom slices down the center.
Fold two sides of the wrap over the ingredients, and keep the ends tucked in as you roll it up snugly to enclose the ingredients. Cut in half with a sharp knife.
Repeat with the remaining wrap and serve.
Source: 5-Ingredient Vegan: 175 Simple, Plant-Based Recipes for Delicious, Healthy Meals in Minutes by Nava Atlas. (Sterling Epicure; October 1, 2019; $24.95/Paperback, ISBN: 978-1454933557)
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