Vegetarian Umami Wrap Recipe

By | November 8, 2014

umami wrapGood food trucks offer really, really tasty food, but it’s rarely veggie friendly, or close to home, or sanitary for that matter. When I have a yearning for a food truck style meal at home I make these umami flavored wraps.

These easy to make vegetarian flatbread wraps are crammed full of fresh veggies so they are healthy, but with the addition of umami and salsa along with onions and chilli you can benefit from that “Taste all the flavors!” experience without worrying about whether your meal has been cooked in animal fat.

What Is Umami?

Umami is the 5th taste, beyond sweet, sour, bitter and salty. It’s best described as savory, or just plain delicious.  Regular Umami Paste contains anchovies, so if you eat fish it’s OK for you, but it is not vegetarian.

umami wrap ingredientsIngredients

  • 1 Teaspoon Vegetarian Umami Paste
  • 2 Teaspoons Balsamic vinegar
  • 3 Tablespoons Olive Oil (one at a time please)
  • 2 Portobello Mushrooms
  • 1 Red Pepper
  • 1 Zucchini (Courgette)
  • 1 Red Onion
  • 2 Italian Plum Tomatoes
  • Small Handful of Basil Leaves
  • 1 Small Red Chilli Pepper
  • 2 Cloves Garlic
  • 1/4 Teaspoon Fresh Ground Black Pepper
  • 1 Tablespoon Cornstarch (Cornflour)
  • 1/2 Cup Salsa
  • 3 – 6 Flatbreads depending on size thickness and greed
  • 1/2 Cup Soft Goat Cheese or Feta (omit for vegans)

umami wrap preparationInstructions

  1. Mix the Umami, balsamic and 1 tablespoon of olive oil together
  2. Clean and peel the mushrooms
  3. Chop mushrooms into thick slices
  4. Coat mushrooms in marinade and leave for 30 minutes
  5. Whilst waiting pour yourself a Sherry and …
  6. Cut the peppers and courgettes into batons
  7. Slice the onions into very thin half moons
  8. De-seed the tomatoes and cut into chunks
  9. Pop them all into bowls as you’ll want them all ready at the same time
  10. Finely chop the red chilli and garlic
  11. Mix chilli and garlic with fresh ground pepper
  12. Dissolve one tablespoon of cornstarch into 1/3 cup of of water.
  13. Warm the flatbreads
  14. Heat one tablespoon of oil in a wok or large skillet
  15. Throw in the garlic/chilli/pepper mix and toss around for a minute
  16. Throw in the mushrooms and toss around for around 4 minutes until seared on all sides
  17. You want the mushrooms to almost crisp, but not burn
  18. Remove the mushrooms and set aside, keeping them warm
  19. Add another tablespoon of oil
  20. Throw in the peppers and courgettes and toss around until cooked, again 3-4 minutes should do it
  21. Slowly add the cornflour mix, stirring all the time, adding any leftover marinade
  22. Make sure all the garlic, chilli and marinade residue comes off the side of the pan and into the sauce which should start to thicken to a glaze
  23. Throw the mushrooms back in for a quick stir
  24. Quickly set the flatbreads on plates, sprinkle or smear on the goat cheese
  25. Add a serving of the wok mix to each flatbread
  26. Top with the chopped tomatoes, sliced onions and a sprinkling of basil
  27. Add a splodge of salsa
  28. Pull up the sides of the flatbread around the filling
  29. Secure with a cocktail stick if eating with cutlery
  30. Wrap in foil if eating by hand
  31. Tuck in.
  32. Give everyone lots of napkins to clean themselves up after eating.

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