200°C · 15-30 minAllergens
Gluten
Sulfiet
SojaVeggie Tortillas
This dish is bursting with exciting flavours! I make 'pulled mushrooms' from oyster mushrooms and chestnut mushrooms, using my own smoked barbecue sauce. Alongside, I serve a colourful rice mix with roasted corn, pickled red cabbage, and plenty of vegetables. You fill the small tortillas with these flavour bombs. The dish is 100% plant-based (vegan). Enjoy your meal!
Veggie Tortillas
Chestnut mushrooms, oyster mushrooms, tomatoes, white onion, red cabbage, radish, carrot, spring onion, garlic, lime zest, fresh coriander, corn, black beans, chilli powder, harissa (contains tomato, red pepper, cumin, and coriander seeds), garlic powder, cumin seeds, turmeric, bay leaf, paprika powder, allspice, rosemary, thyme, onion powder, basmati rice, brown rice, soft tortillas (contains gluten), chipotle peppers in adobo sauce (contains soy), gluten-free soy sauce, Tabasco, tamarind, tomato ketchup, tomato purée, maple syrup, dark brown sugar, white wine vinegar, pepper and salt, sunflower oil.
Allergens: gluten, soja, sulfiet.
Microwave
Heat the pulled mushrooms with the rice mix loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons). Warm the tortillas covered between 2 plates for 30 seconds.
Oven — 200°C, 15-30 minMarleen's choice
Preheat the pulled mushrooms with the rice mix covered with an oven-safe plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). In the last 1-2 minutes, warm the tortillas as well. Disposable containers cannot go in the oven; transfer to an oven dish.