Amanda Nicole Smith
Juicy portobello mushrooms strips marinated in tamari, chilli powder, cumin and turmeric alongside red onions and bell pepper. Drizzled on top is a fresh coriander garlic sauce. Both are really quick and easy, and you’ll have dinner on the table in 20 minutes!
1 portobello mushroom, sliced
30g onion, sliced
1/2 bell pepper, sliced
2 tbsp tamari or soy sauce
1/2 tsp chilli powder
1/4 tsp turmeric
2 tortilla wraps
For the Coriander Garlic Sauce:
10g rocket
10g pea shoots
4g fresh coriander leaves
2 garlic cloves
1 tbsp coconut sugar
1/2 lemon, juiced
1/2 lime, juiced
60ml water
Juicy portobello mushrooms strips marinated in tamari, chilli powder, cumin and turmeric alongside red onions and bell pepper. Drizzled on top is a fresh coriander garlic sauce. Both are really quick and easy, and you’ll have dinner on the table in 20 minutes!
1. Marinate mushrooms for at least 10 minutes in soy sauce, chilli powder, turmeric and cumin.
2. Slice the bell peppers and onions.
3. Prep all the ingredients for the coriander garlic sauce and throw into the blender. Blend until smooth.
4. Cook bell peppers and onions in favourite high heat cooking oil, such as coconut oil for 1-2 minutes.
5. Add in the marinated mushrooms and cook for 3 minutes, or until the mushrooms are soft.
6. Throw in a splash of water when things start to get dry.
Notes: 1 minute before the mushrooms are done cooking, you can add your flour tortilla on top and let it steam from the splash of water.
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