Vegan Mushroom Meatball Wrap.
If you’re looking for a new way to spice up your lunches, this mushroom meatball wrap with tofu cream is the perfect way to do so! Whilst this recipe takes a little time and effort to create, each component is so versatile that you don’t just have to make wraps; you can use them to make up multiple dishes! Use the meatballs in a salad, pasta sauce, or break up into a chilli. Likewise, use the tofu cream as a dressing or a dip.
Serves: 6 | Total Cooking Time: 45 minutes
Ingredients
For the mushroom meatballs
4 tbsp milled flaxseeds
8 tbsp tamari or soy sauce
600g chestnut mushrooms
2 white onions
2 cloves of garlic
2 400g tin brown lentils
100g porridge oats, blended into a fine powder
2 tsp Dijon mustard
2 tsp miso paste, or pinch of salt to taste
2 tsp dried parsley
2 tsp smoked paprika
1 tsp ground cumin
For the tofu cream
300g firm tofu
2 tbsp tamari or soy sauce
2 tbsp tahini
2 thumb-sized pieces of ginger, peeled and chopped
80ml plant-based milk
Everything else
6 wholegrain tortillas
lettuce leaves of choice
Instructions
Mix together the flaxseeds with 8 tbsp of tamari and allow to sit to one side to thicken.
Ina food processor, mince the mushrooms, onions, and garlic. Then place in a frying pan on high heat to soften and leach out all their juices. This should take around 15 mins. You want the ingredients to be more on the drier side to help the meatballs stick together later on.
Whilst you wait, blend up the oats until fine. Then also in a small bowl, mix together all the spices, miso, and mustard.
Once the mushroom mixture has cooked, add in the lentils and roughly mash down everything with the back of a fork.
Add in the blended oats, flaxseeds, and spice mixture and allow to cook for a further 5 minutes. Then take off the heat and allow to cool down while you make the tofu cream.
In a blender, place all the tofu cream ingredients and blend until smooth. You can place this in a small air-tight container in the fridge for up to one week, and spread on your wraps as and when needed. The cream also goes great as a salad dressing or use it as a dip, like you would hummus!
Preheat the oven to 180ºC, fan.
Once your mushroom mixture has cooled down enough for you to handle, roll the mixture into roughly 15-16 balls using the palm of your hands. Then place on a lined baking tray and bake in the oven for roughly 15-20 minutes, or until slightly golden and crisp.
Now you can start assembling you wraps! Spread the tofu cream on first, along with some lettuce, then roughly 3 meatballs. Roll up the wrap and enjoy! You can also warm up the wrap beforehand if you like.
The great thing about these meatballs is that, whilst they can take a little extra time and effort to initially make, they can be frozen for up to one month and can make a great addition to many dishes! Simply throw into pasta sauces, sub rolls, salads, or break them up and use them as a mince replacement in chillis! A little bit of prep beforehand with this dish can go a long way to making some really great and healthy dishes for when you don’t feel like cooking.
If you do make this recipe let me know by sharing a photo with me! I would love more than anything to see your creations.
