Mushroom and caramelised onion wrap
with sautéed peppers, tempe and beet aioli
Make your own whole wheat 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
Whole wheat flour
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
For the dough: melt the ghee and mix it together with both flours in a bowl. Rub the flour between your hands to integrate it nicely. Optionally add a level teaspoon of salt. 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. 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. Optionally season.
Cut the tempe into sticks of 0,5cm wide. Brown them in oil and season with the soy sauce at the end.
For the aioli: blend half a garlic clove, the soy milk and 25gr. of cooked beets until you have a smooth liquid. Optionally season. Then slowly add approx. 60ml of olive oil without stopping the mixer/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.