Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
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Ingredients
- 300 grams pumpkin, diced
- 200 grams oyster mushroom, sliced
- 1 bell pepper, sliced
- 200 grams seitan, sliced
- 2 tortilla wrap
- 1 sweet potato, diced
- 200 milliliters coconut milk
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon ground cumin
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
Directions
Preheat the oven to 200°C.
Place the diced pumpkin and sweet potato on a baking sheet. Drizzle with olive oil and season with smoked paprika powder, ground cumin, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25 minutes or until tender.
While the vegetables are roasting, heat a pan on the stove over medium heat.
Add the sliced oyster mushrooms to the pan and sauté for 5 minutes until softened.
Add the sliced bell pepper and seitan to the pan and continue to sauté for another 5 minutes.
Pour in the balsamic vinegar and coconut milk, stirring to combine. Reduce the heat to low and simmer uncovered for 10 minutes until the sauce thickens slightly.
Remove the roasted pumpkin and sweet potatoes from the oven and set aside.
Warm the tortilla wraps on a dry pan or in the oven for about 1 minute to make them pliable.
To assemble, place a portion of the roasted pumpkin and sweet potatoes on each tortilla wrap. Top with the mushroom, bell pepper, and seitan mixture.
Fold the sides of the tortilla over the filling, then roll it up tightly.
Serve immediately while warm, enjoying the rich and savory flavors of this vegan dish.
Ingredients
- 300 grams pumpkin, diced
- 200 grams oyster mushroom, sliced
- 1 bell pepper, sliced
- 200 grams seitan, sliced
- 2 tortilla wrap
- 1 sweet potato, diced
- 200 milliliters coconut milk
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika powder
- 1 teaspoon ground cumin
- 1 teaspoon table salt
- 1 teaspoon ground black pepper
- 1 tablespoon balsamic vinegar
Category: dinner
Yield: 4 servings
Calories/serving: 450
Preparation time: 45 minutes
Sign up for free and start creating your own personalized recipes!
Directions
Preheat the oven to 200°C.
Place the diced pumpkin and sweet potato on a baking sheet. Drizzle with olive oil and season with smoked paprika powder, ground cumin, salt, and black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25 minutes or until tender.
While the vegetables are roasting, heat a pan on the stove over medium heat.
Add the sliced oyster mushrooms to the pan and sauté for 5 minutes until softened.
Add the sliced bell pepper and seitan to the pan and continue to sauté for another 5 minutes.
Pour in the balsamic vinegar and coconut milk, stirring to combine. Reduce the heat to low and simmer uncovered for 10 minutes until the sauce thickens slightly.
Remove the roasted pumpkin and sweet potatoes from the oven and set aside.
Warm the tortilla wraps on a dry pan or in the oven for about 1 minute to make them pliable.
To assemble, place a portion of the roasted pumpkin and sweet potatoes on each tortilla wrap. Top with the mushroom, bell pepper, and seitan mixture.
Fold the sides of the tortilla over the filling, then roll it up tightly.
Serve immediately while warm, enjoying the rich and savory flavors of this vegan dish.
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