‘BBQ’ Mushroom Wrap (or gluten-free with Potato Wedges) with Cashew Cream Slaw
Serves 4 (can easily be doubled)
For the sauce: (Adapted from Nourish Atelier)
3 tbsp honey
1 1/2 tsp smoked paprika
2 tbsp rice vinegar
2 tbsp low sodium soy sauce. Start with 1 – 1.5 tbsp and add to taste.
2 tsp tomato paste
3/4 c water
Dash of chili flake, sea salt and black pepper
For the BBQ mushrooms:
6 – 8 medium sized white or brown mushrooms, roughly chopped.
1 c chickpeas (cooked or canned)
1 large yellow onion, chopped or sliced (whatever you prefer)
1 large clove garlic, grated
Olive oil for cooking
For the slaw:
2 medium carrots, grated
1 small head purple cabbage, thinly sliced
1 c raw cashews, soaked for at least 2 hours
1 generous tbsp apple cider vinegar
juice of 1 lemon to start, may need more
2 tbsp olive oil to start, may need more
1 clove garlic, grated
Dried or fresh herbs (optional), I added 2 tbsp of dried coriander
Dash of salt and pepper
For the wrap:
4 large wraps (or if gluten free I recommend 2 – 3 russet potatoes, roasted in the oven with salt, pepper and olive oil, or you could try these in gluten free wraps or tortillas)
For the mushrooms (and potatoes if making)
- (If making potatoes preheat the oven to 375F/190 C)
- In a bowl, combine all the sauce ingredients and set aside. Be sure to combine well until the honey is dissolved.
- Wash and roughly cut the potatoes into wedges. There are a couple ways to cook these. You can blanch them in hot water and then cook them in the oven (my preferred method) or you can just use the oven, or blanch and fry them if you wanted. I like to blanch them for ~ 5 minutes, then run them under some cool water so they are cool enough to handle. Pat them dry and place on a baking sheet, and combine with a generous amount of olive oil, sea salt and pepper. Cook until golden brown, about minutes.
- In the meantime, a large skillet on medium high heat, add a dash of olive oil and the onions. Sweat the onions for about 3 minutes. Lower the heat to medium and then add the grated garlic (and another tiny dash of olive oil if needed), and combine. Then add the mushrooms and combine everything with another dash of olive oil. Let the mushrooms cook down for about 8 minutes or until they are just starting to get soft and release some liquid.
- Add the sauce and chickpeas, and simmer on medium/medium low heat for at least 8 – 10 minutes (depending on your stovetop), or until the mushrooms are cooked and the liquid from the sauce is cooked down to your desired consistency. If you’re putting this in a wrap you don’t want it to be too watery.
For the slaw
- In a blender or food processor combine everything (except the cabbage and carrots obviously). Blend until you reach your desired consistency. You may have to scrape down the sides a few times and also taste along the way to make sure it’s not too acidic. I like to make this thick and then add a little extra olive oil and lemon juice when I actually mix the sauce with the carrots and cabbage to make the slaw.
When everything is ready, wrap or plate and enjoy! I added some simple dark greens sauteed in garlic and olive oil to the wrap, as well as added an extra smother of the cashew sauce.