These wraps are definitely one of the sneakiest ways of eating tonnes of veggies without even realising it. They’re also another amazing example of how delicious and easy a plant-based meal can be. The Moroccan bake makes them ultra-filling, complimented with lots of colour, texture and flavour. Thanks for the delicious recipe Happy Skin Kitchen.
Serves 2
Ingredients
2 Gosh! Moroccan Spiced Bakes
7-8 chestnut mushrooms
1 carrot finely grated
About 1 cup of finely sliced purple cabbage
½ cup of sauerkraut
1 tablespoon of apple cider vinegar
1 tablespoon of lemon juice
2 tablespoon of tamari or soy sauce
1 fresh chilli finely sliced (optional)
A handful of spring green leaves
For the guacamole:
1 avocado
The juice of ½ lemon
Salt & pepper to taste
For the hummus:
1 can of drained and rinsed chickpeas
1 heaped tablespoon of tahini paste
1 clove of garlic
The juice of ½ lemon
½ teaspoon of cumin powder
Salt & pepper to taste
Method
- Preheat oven to electric 200°c/fan oven 180°c/gas mark 4
- Add all hummus ingredients into a food processor and blend until smooth, for about 2-3 minutes. Set aside.
- To prepare the cabbage slaw, slice the purple cabbage as finely as you can and place it into a bowl with the lemon juice, apple cider vinegar and salt. Massage it in with your hands. Set aside.
- To make the guacamole simply peel and mash the avocado until you have a creamy consistency. Add the lemon juice, salt and pepper, and mix well.
- Chop the mushrooms into slices and place in a pan with a splash of olive oil, tamari or soy sauce and the chopped chilli (if using). Cook the mushrooms on a medium heat for about 5-7 minutes until all the water has evaporated.
- While the mushrooms are cooking place the Gosh! Moroccan Bakes in the oven for 15-20 minutes.
- To assemble the wrap: cut the end of the spring green leaf so you end up having a kind of “square”. With a sharp knife de-stem your spring greens. Spread the hummus on top, add three slices of the Gosh! Moroccan Bake, add a dollop of guacamole, some purple cabbage, the cooked mushrooms and the shredded carrot. Wrap the spring green as tight as you can, like a burrito. Cut the burrito into half and serve it with the leftover hummus. Irresistible!