Mushroom and Nut Tahini Wrap - Vegan Lunch

 

I cannot WAIT for this latest lockdown to be finished, for so, so many reasons, but mainly because I’m dreaming of the day when I am allowed back into my local vegan café. I love their cheeseburgers, their tofu fish finger sandwiches, and I really, really miss their faux sausage rolls.

During the past year, I’ve been experimenting a lot with plant-based recipes, and I’ve been having a goddamn blast. Dinner has been a roaring success. (See my vegan lasagne and vegan mac and cheese.) Lunch, however, has been a bit trickier. I don’t mind spending time in the kitchen making dinner in the evening, but during the day I don’t have the time or the patience.

Then, I discovered a magical paste called tahini. It’s a bit like peanut butter but made from ground sesame seeds so it’s more savoury. When you add it to hot mushrooms and nuts, they take on a delicious sticky-barbeque flavour, so it’s almost like a ground beef wrap with salad. You only need to get one pan dirty for this recipe, so it’s no harder than heating up a can of soup and doesn’t take much more time either. I’ve been eating these wraps loads since lockdown, and I’m happy that I’ve finally found a lunch recipe for something plant-based that I can confidently make and actually look forward to eating every time.  I hope you enjoy it too!

INGREDIENTS

-          Wrap, white or whole-wheat

-          Tahini, 1 heaped spoonful

-          Mushrooms, about 4

-          Nuts, a handful of any kind

-          Soy sauce

-          Garlic powder

-          Chilli flakes

-          Salad, whatever you have to hand

 

METHOD

1.   Heat a splash of oil in a pan on a medium/high heat

2.   Roughly chop the mushrooms and nuts

3.   Add them to the pan with a dash of soy sauce, a pinch of garlic powder and a few chilli flakes

4.   Spread a layer of tahini paste over your wrap

5.   Assemble some salad. You can use tomatoes, cucumber, lettuce, pepper, radishes, celery – whatever you’ve got will do. Add it to your wrap

6.   As the mushrooms fry, they will release water. Stir them around the pan until this has stopped and all the liquid has evaporated, allowing the mushrooms to brown

7.   Add a dollop of tahini to the pan, and stir it around quickly to ensure all the mushrooms and nuts are coated

8.   Add them to the wrap and assemble. If you’ve got any vegan cheese (or ordinary cheese 😊) that would be tasty too

9.   Enjoy your lunch!