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Mushroom, Facon, Spinach Wrap

What you need: 

vegan cream cheese (e.g., Tofutti brand)
soft tortillas
sliced oyster mushrooms, sauteed
vegan "bacon" (e.g., Lightlife Smart Bacon), crisped
shredded fresh spinach
chopped pecans
coarse ground black pepper

What you do: 

Spread a good layer of cream cheese over the entire face of a tortilla. Add remaining ingredients to the tortilla, except for a four-inch-wide strip on one side, which should just have cream cheese. Roll the tortilla up, starting FROM the side with all the stuff, working TOWARD the side that's just cream cheese. The cream cheese will act like glue and hold the whole thing together. Cut wrap in half and enjoy.
Variations could use sun-dried tomatoes, and/or sauteing the mushrooms in balsamic vinaigrette dressing. Portabellas work instead of oyster mushrooms, but IMO aren't quite as satisfying.
I'm partial to the brands of facon and cream cheese specified above. Follow Your Heart tastes like blueberries to me, which works on bagels but not elsewhere.
Source of recipe: I made inventory of the stuff I had in my fridge and made something yummy with it. Behold! The Mushroom, Facon, Spinach Wrap was BORN.

Preparation Time: 
10 minutes, Cooking time: 5 minutes
Cooking Time: 
5 minutes
Servings: 
Recipe Category: 

SO HOW'D IT GO?

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