Vegan mushroom wraps – vegansk sopp wrap

🇳🇴👇🏻

Today I’ve been on a little walk in the forest with a dear friend of mine.

We both enjoy the forest at all seasons … and in the autumn we enjoy all the gifts we can find in the forest such as berries and mushrooms.

Today we were lucky to find quite some of this rare black trumpet mushroom. We also found some chanterelles, and last but not least we found peace and balance and support in the nature to recharge and be empowered.

As I came home I wanted to celebrate the season of fall and make something good to eat.

So, as three of my teenagers / young adults were here I decided I wanted to make some yummy vegan mushroom wraps with cauliflower and lentil filling and salad.

This was actually such a hit I want to share it.

You can of course use whatever mushroom you like or have on hand.

This dish is easy to make and easy to like – even for kids.

All photos are taken in a bit poor light, but I hope you can get an idea of how fresh and good these wraps turned out anyway.

The leftovers are perfect as lunch wraps tomorrow.

Yummy Vegan Mushroom wraps

Serves 4

1 cauliflower chopped in tiny pieces.

1 onion peeled and chopped in tiny pieces

1 Chinese garlic, peeled and finely chopped

250 grams pre cooked red lentils

2 tbsps taco seasoning

1teaspoon vegetable oil for frying

–

1 litre of finely sliced mushrooms

1 teaspoon of vegetable oil for frying

–

1/2 head of salad finely chopped

1/2 cucumber finely chopped

200 grams mini tomatoes in half

200 grams canned sweet corn

200 ml vegan sour cream

–

12 tortillas warmed in the stove according to recipe on packaging.

• add vegetable oil to a frying pan.

• add the onion and garlic and fry for a minute before adding the cauliflower. Let it cook for a few minutes.

• add the lentils and the taco seasoning. Stirr well.

• set aside on low heat to keep warm

• warm the oil in another frying pan.

• add the mushrooms and fry them until finished. Add salt and pepper to taste.

• add salad, cucumber, tomato or any vegetable by choice to small dishes.

• add all the dishes to your table along with the tortillas.

• everybody can add whatever they like to their tortilla and wrap it up.

• enjoy!

(•we use vegan sour cream as dressing)

Enjoy!

Idag har jeg vært ute i skogen med en god venn.

Vi har begge stor glede av å gå i skogen uansett årstid, men høsten er kanskje en favoritt fordi vi kan glede oss over alle skogens gaver; bær og sopp.

Idag var vi på sopptur og fant både svart trompetsopp og traktkantarell. Nydelige delikatesser.

Å gå i skogen gir både ro, balanse og fyller på med energi, i tillegg til at det er ekstra hyggelig når man finner sopp som kan komme til nytte.

Vel hjemme hadde jeg lyst til å lage noe godt og morsomt av den gode soppen.

Det var tre tenåringer/ unge voksne hjemme og jeg tenkte det kunne være gøy å lage vegansk sopp wraps med blomkål-og-linse fyll og salat.

Det ble en så stor hit at jeg tenkte det kunne passe å dele denne oppskriften. 😊

Du kan selvsagt bruke hvaslags sopp du vil og har tilgjengelig til denne oppskriften.

Dette er en rett som er lett å lage og lett å like.