Mushroom and caramelised onion wrap
with sautéed peppers, tempeh and beet aioli
Make your own whole-grain wraps stuffed with the unique flavours of an exquisite beet aioli, the sweetness of the onions and the crunchiness of the sautéed vegetables.
wheat, soya, gluten
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
For the dough: melt the margarine and mix it together with both flours in a bowl. Rub the flour between your hands to integrate it nicely. Add a level teaspoon of salt to taste. Add 100ml of warm water and knead for about 5 minutes. Divide the dough into 4 pieces and make buns. Cover the buns and let them rest for a few minutes.
Wash the onion, peppers and mushrooms. Cut the onion and peppers into thin strips, the mushrooms in slices and mince the garlic. Reserve 1/2 clove for the aioli. Sauté the vegetables separate from each other in olive oil. Once the onion starts to brown, reduce the heat and add the garlic. Cook until the onions are caramelised. Season to taste.
Cut the tempeh into sticks of 1/2cm thick. Brown them in oil and season with the soy sauce at the end.
For the aioli: with a hand blender, blend the remaining garlic clove, the soy milk and a piece of the cooked beet (approx. 25g) to a smooth liquid. Season to taste. Then slowly add approx. 60ml of olive oil without stopping the hand blender until it forms a consistency similar to mayonnaise. Finish with the juice of half a lemon to add acidity.
For the wraps: add some flour to the dough buns and stretch them on the kitchen counter until they form a round shape of 2-3mm thick (a rolling pin may come in handy). Cook the dough in a hot pan at medium heat without oil on both sides until lightly coloured. Cover the finished wraps.