Meatless Monday recipe comin at ya !
This is so great to #mealprep and that’s exactly what I did ! You can just roast the eggplant and mushrooms and make the salad ahead of time! Then during the week, you can throw this wrap together whenever you need. Just make sure to have some good hummus on hand !
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Here’s the recipe:
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1 large eggplant
1/2 container of mushrooms
2 tbsp olive oil
1 tsp garlic powder
Salt and pepper
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Slice eggplant into large 1/2 inch thick planks. Slice mushrooms . Season with oil and spices. Roast at 400 degrees for 15 minutes . Remove mushrooms and set aside . Flip eggplant and put back in oven for another 15 mins till tender and brown in places !
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Garlic and paprika fresh chopped salad:
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1 small bell pepper, thinly sliced in long strips
1 small onion, thinly sliced
2 scallions, sliced on the bias
1 small tomato, thinly sliced
1/3 cup chopped mint
1/3 cup chopped parsley
1 clove garlic minced
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Toss all together and add 1/2-1 tsp paprika, 1 tsp apple cider vinegar, a little squeeze of lemon juice, and 1 tbsp olive oil and a good pinch salt ! Refrigerate.
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Now heat any whole grain tortilla in a pan with some butter . Add 2-3 tbsp of hummus (I used a store-bought roasted garlic hummus), add a dash of crushed red pepper, some baby spinach , some eggplant slices, some mushrooms and then the chopped salad !
Wrap it up and enjoy.
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You won’t miss the meat one bit! I like to use mushrooms and some sturdy veggie like eggplant because it adds like a thick meaty texture!
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