A culinary recipe for all fitness enthusiasts: These delicious portobello wraps with quinoa salad are especially rich in nutrients and packed with protein. This vegan protein source not only supports muscle building, but also provides your body with essential fiber, minerals, and unsaturated fatty acids. In addition, the included ingredients help prevent cravings by creating a long-lasting full feeling in your body. These vegan deluxe wraps with pesto, sun-dried tomatoes, and coconut milk are a varied, healthy, and exceptionally tasty main dish.
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Fitness recipe ingredients
Wraps with portobellos, pesto, and sun-dried tomatoes, and quinoa with cabbage and coconut milk (vegan, 4 servings)
For the salad:
For the wraps
Preparation: Wraps with portobellos, pesto, and sun-dried tomatoes, and quinoa with cabbage and coconut milk (vegan)
Prep time: 30 min. Cooking time: 40 min. Total time: 1 h 10 min Difficulty: easy Category: Main course
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Rinse the quinoa thoroughly in a fine-mesh sieve with hot water and stir into the boiling broth.
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Let simmer gently over low heat for about 15-20 minutes until puffed up. Then, if necessary, drain and let dry.
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Toast the pine nuts in a dry skillet until fragrant. Remove and let cool.
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Wash the parsley, shake dry, and chop. Remove the outer leaves and core from the white cabbage and cut into fine strips.
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Peel and finely chop the onion and ginger, then sauté in hot oil in a skillet until translucent.
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Mix in the cabbage and sauté. Sprinkle with sugar and allow to caramelize slightly.
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Deglaze with the wine and pour in the orange juice and coconut milk.
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Let everything simmer gently for about 5 minutes until the cabbage is tender-crisp. Then remove from heat and fold in the quinoa, pine nuts, and parsley.
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Season to taste with salt, pepper, and sumac, and divide into bowls.
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For the wraps, clean the mushrooms, remove the stems, and slice the caps into strips.
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Wash the spinach and shake dry. Drain the sun-dried tomatoes and grilled peppers and slice into strips.
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Wash and trim the zucchini, then cut in half lengthwise. Slice one half finely, then cut into thin strips. Finely dice the remaining zucchini and place into a blender cup.
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Dice the tofu and add it along with 2 tbsp oil, lemon juice, soy milk, and nutritional yeast flakes.
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Purée everything into a smooth cream, using a little more milk if necessary. Season the cream to taste with salt and pepper.
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Sauté the mushrooms in the remaining oil for 5-6 minutes, then season with salt and pepper.
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Heat the wraps in another pan for approx. 1 minute each.
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Spread thinly with the zucchini-tofu cream and top with spinach, zucchini strips, bell peppers, tomatoes, and mushrooms.
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Roll up the wraps and serve halved with the quinoa salad as desired.
AsVIVA and the Stockfood team wish you a lot of fun cooking and bon appétit.
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