Hoisin Mushroom Wrap

The only suitable rival to the sad supermarket hoisin duck wrap, and it's vegan!!

30 minutes cook

Serves 2

Mia Jacobs

Ingredients

For the crispy mushrooms

5king oyster mushrooms

1/2 tspChinese 5 spice

1.5 tbspsesame oil

1 tbspdark soy sauce

a pinchwhite pepper

For the hoisin mushrooms

2 tbsppeanut butter

2 tbspdark brown sugar

4 tbsp soy sauce

1.5 tbspsesame oil

1 tspSriracha

1 garlic cloves

1 tbsprice wine vinegar

1 tspchilli oil

3 tbspwater

1 tsp cornstarch

a pinchfive spice

To serve

1avocado, sliced

1/4 cucumber, thinly sliced

1 spring onion, thinly sliced (lengthwise)

a handfulfresh spinach

5radishes

1 tbsprice wine vinegar

1 tbspvegan mayo

2 tortilla wraps

A delicious, speedy lunch packed with maximum flavour and textures. Enjoy for lunch or dinner - either way you'll love it

Method

Preheat the oven to 200 degrees or 180 fan. Season the shredded king oyster mushrooms with the oil, five spice and soy sauce. Toss to full coat each shred of mushroom then arrange on a baking tray and place into the oven until they turn crispy, around 15 minutes.

Mix all the ingredients for the hoisin sauce, excluding the water and cornstarch. Mix the water with the cornstarch separately to make a slurry then pour into the hoisin mixture and place in a pan over a low to medium heat, stirring continuously for around 30 seconds, until thickened and glossy. Add more water if needed to reach desired consistency.

In a small bowl add the sliced radishes to the vinegar and let pickle for a few minutes.

Toss the crispy mushrooms in 2 tbsp of the hoisin sauce then load up the tortilla wraps with vegan mayo, more hoisin, and all the fillings. Wrap up and enjoy!