Good 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
Ingredients
- 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)
Instructions
- Mix the Umami, balsamic and 1 tablespoon of olive oil together
- Clean and peel the mushrooms
- Chop mushrooms into thick slices
- Coat mushrooms in marinade and leave for 30 minutes
- Whilst waiting pour yourself a Sherry and …
- Cut the peppers and courgettes into batons
- Slice the onions into very thin half moons
- De-seed the tomatoes and cut into chunks
- Pop them all into bowls as you’ll want them all ready at the same time
- Finely chop the red chilli and garlic
- Mix chilli and garlic with fresh ground pepper
- Dissolve one tablespoon of cornstarch into 1/3 cup of of water.
- Warm the flatbreads
- Heat one tablespoon of oil in a wok or large skillet
- Throw in the garlic/chilli/pepper mix and toss around for a minute
- Throw in the mushrooms and toss around for around 4 minutes until seared on all sides
- You want the mushrooms to almost crisp, but not burn
- Remove the mushrooms and set aside, keeping them warm
- Add another tablespoon of oil
- Throw in the peppers and courgettes and toss around until cooked, again 3-4 minutes should do it
- Slowly add the cornflour mix, stirring all the time, adding any leftover marinade
- 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
- Throw the mushrooms back in for a quick stir
- Quickly set the flatbreads on plates, sprinkle or smear on the goat cheese
- Add a serving of the wok mix to each flatbread
- Top with the chopped tomatoes, sliced onions and a sprinkling of basil
- Add a splodge of salsa
- Pull up the sides of the flatbread around the filling
- Secure with a cocktail stick if eating with cutlery
- Wrap in foil if eating by hand
- Tuck in.
- Give everyone lots of napkins to clean themselves up after eating.
