Vegan Beet Sprout Wraps
Ingredients
For the wraps
30
g
sprouts to grow yourself or ready-made sprouts of your choice
300
g
oyster mushrooms
1
pc
mini cucumber
1
pc
avocado
1
small piece of white cabbage
For the sauce
For the topping
30
g
buckwheat groats
1
Handful
hazelnuts
1
tb
black sesame seeds
Preparation
1. Clean the oyster mushrooms and briefly sauté them in a pan. Cut the avocado in half, remove the pit, peel it, and slice it.
2. Wash the cucumber and cut it into wide strips using a vegetable peeler.
3. Spread 1 tablespoon of vegan mayonnaise alternative on each beetroot tortilla. Top with oyster mushrooms, avocado slices, cucumber strips, and sprouts (Note: If you want to grow your own sprouts, it will take about 5 days. However, you can also buy ready-made sprouts). Fold the tortillas.
4. Chop the hazelnuts and sprinkle them on the beet sprout wraps along with buckwheat groats and black sesame seeds.
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