Lifestyle
Harissa mushroom wrap with beetroot hummus
This Greek-inspired dish is full of flavour and makes for a festive appetiser or complimentary side dish to Mediterranean-inspired meals.
Are you looking for a plant-based meal that’s bursting with flavour? Get wrapped up and feed your body and soul with juicy harissa mushroom wraps with beetroot. Recipe by Instant Pot.
Serves: 4-6
Prep time: 20 minutes
Cooking time: 15 minutes
Ingredients for the harissa mushrooms
- 250g large brown mushrooms, sliced
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp liquid sweetener of choice (agave syrup/maple syrup)
- 1 tsp harissa paste
- 1 tsp tamari or soy sauce
- Pinch of sea salt
To serve
- Wrap of choice
- Beetroot hummus
- Plant tzatziki
- Fresh leaves, rocket, or salad greens
- Pickled red onions
- Pickled radishes
Method
- To make the harissa mushrooms, add the marinade ingredients to a bowl and mix well. Add the sliced mushrooms and cover with the marinade. Allow to sit for 10-15 minutes and give them a good mix again. Air fry the mushrooms on 200C for 15 minutes or until golden brown with crispy edges.
- To assemble the wrap, heat the wrap, add a layer of beetroot hummus and then load the wrap with the harissa mushrooms, greens, pickles and generous dollops of plant tzatziki.
- The wrap can also be folded and enjoyed for school or work lunches too.
