Burrito Wrap Time!

Found some amazing vegan, gluten free, wheat free wraps at Waitrose (Quinoa and Chia seed wraps). 

I made a lot of guacamole and spread that on the wrap.

For the guac:

2 avocados

5 cloves of garlic, minced

Sprinkle of dried basil

Squirt of lemon juice

Mash all of the ingredients into to avocado!

For the filling:

1 yellow onion, thinly sliced

6 white mushrooms, sliced

Put these into a pan and sprinkle with:

Approx 1 tbsp of chili powder

1 tbsp of cumin powder

Stir that all together and cook on medium high, stirring constantly. Add 1 tbsp of water as you’re cooking so the veggies don’t stick. Add 1/2 can of kidney beans.

You’ll need a cup of cooked rice. I used leftover quinoa mix (red, white, and brown rice). Add this in when your veggies are cooked to your liking. 

Add 1/2 cup of nutritional yeast and some water (1/4 cup) and stir until the water has evaporated.

Not the greatest pictures so please forgive me. But the taste was superb!

Slowcooker Mushroom Stroganoff

Credit to amuse-your-bouche.com

Ingredients:

1 tbsp vegan butter

600g white mushrooms, sliced
1 red onion, diced

3 cloves of garlic, thinly sliced

1 vegetable stock cube ( dissolved in 600ml water)

3 tsp paprika

2 tbsp ketchup

Penne pasta (I eyeballed it)

Ps, I added a good dumping of Nutritional Yeast in there, because, you know,  b12.

Directions:

Melt butter in a large pan. Add the mushrooms and onion and cook for 5-10 minutes. Meanwhile, boil your vegetable stock.

Add mushrooms and onion to the slowcooker and add the stock. Add in ketchup and spices. Cook on low for 6-8 hours. 

Once finished, pour mushrooms onto your penne. Enjoy!