This is a hard one to take a pic of, mostly because I did not want to cut it in half. This is a one pan meal – I used Gina skillet to cook everything up. It’s vegan too!!
1/2 c veggie broth
1/4 c Tamari or soy sauce
1 tsp garlic powder
2 tbsp balsamic
4 portobello mushrooms, cleaned and sliced
1 jar red roasted red peppers, sliced
1 onion, sliced thin
1 head of romaine, chopped
1/2 c vegan mayo
4 tbsp basil chopped
Combine the veggie broth, tamari or soy sauce, garlic powder and vinegar in a bowl, add mushrooms and toss to coat. Let marinade for 30 min – 8 hours.
Combine mayo and basil, keep chilled till read.
Add 1/4 c marinade to a large skillet over medium heat, add onions and peppers and cook until soft. Push to the side of the pan and add mushrooms and 1/2 the marinade, salt and paprika, increase heat to medium high and cook, stirring occasionally until liquid is evaporated. Add more marinade if needed, it will take about 15 min to cook the mushroom.
Spread mayo on a tortilla, top with onion mixture, lettuce, sprouts and mushroom. Wrap and serve.