Mango Wraps with Raw Vegan Mushroom Nutmeat

Nutmeat

Mushroom meat

Nutmeat combined with mushroom meat

I’m getting back to my obsession with exploring more raw food recipes. Here’s a delicious and flavorful raw food recipe to try if you haven’t delved into the world of raw foods yet!

Mango Wraps with Raw Vegan Mushroom Nut Meat
Shell Ingredients:

Half a head of purple cabbage
1 cucumber julienned
1 red bell pepper julienned
1 mango sliced
Cilantro for garnish

Mushroom Meat:
1/4 cup white mushrooms uncooked
1 tsp. sesame oil
1 Tbsp. coconut aminos

Nut Meat:
1/4 cup raw walnuts
1 Tbsp. raw cashews
1 tsp. sesame oil
1 tsp. chili flakes
1 Tbsp. maple syrup (all natural)
1/8 tsp. sea salt
3 Tbs. almond butter
1/2 tsp. coconut amino acids or gluten-free soy sauce
1 Tbsp. chopped ginger
2 Tbsp. lemon juice

*adapted from Side Saddle Kitchen .

Mushroom Meat Directions:
Dice mushrooms into small pieces. Add Mushroom Meat ingredients to a bowl and mix to evenly coat the mushroom pieces in the marinade. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

While the mushrooms are marinating in the fridge, prepare the nutmeat

Remove the mushroom meat from the fridge and drain the liquid.

Nut Meat Directions:
In a small food processor, puree all the filling ingredients. Once pureed, now add the strained mushroom meat to the nutmeat and mix well.

Wrap Directions:
Now assemble your cabbage wraps, place a tablespoon of the Mushroom Nut Meat filling in the center of the leaf. Arrange cucumber, bell pepper, mango, and garnish with fresh some cilantro. Fold up and eat!