Pulled Mushroom Burritos
Serves 3
Directions
- 1Shred mushrooms with a fork.
- 2Chop the onion into small pieces.
- 3Add chopped onion to a frying pan.
- 4Add minced garlic to the pan with onions.
- 5Add brown sugar to the pan and mix.
- 6Add tomato paste and soy sauce, then mix.
- 7Add the shredded mushrooms to the pan and mix.
- 8Grate tofu using a grater.
- 9Add grated tofu to the pan.
- 10Chop walnuts.
- 11Add chopped walnuts to the pan and mix.
- 12Mash avocados in a bowl.
- 13Add chopped parsley, salt, pepper, and a squeeze of lemon juice to the avocado and mix to make guacamole.
- 14Place a large wrap on the cutting board, sprinkle with shredded cheese, and top with a small wrap.
- 15Spread guacamole on the small wrap.
- 16Add the mushroom filling on top of the guacamole.
- 17Add shredded red cabbage.
- 18Drizzle with mayo.
- 19Garnish with fresh parsley.
- 20Roll up the burrito.
- 21Grill the rolled burrito in a panini press until golden brown.
- 22Cut the grilled burrito in half.
Ingredients
- 150 g king oyster mushrooms
- 150 g tofu
- 30 g walnuts
- 1 onion
- 3 garlic cloves
- 30 g brown sugar
- 50 ml soy sauce
- 1 tbsp starch
- 150 ml water
- 1 tsp smoked paprika
- 1 tsp cumin
- 2 avocados
- 15 g coriander
- 1 squeeze lemon juice
- Salt
- pepper
- 3 large wraps
- 3 small wraps
- 100 g shredded cheese (v)
- 50 g red cabbage
- Mayo (v)
- 5 g parsley
Equipment
forkknifecutting boardfrying panbowlgraterpanini press
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