Vegan wraps stuffed with roasted slices of balsamic portobello mushrooms, bell peppers, onions and tricolor quinoa is the perfect dinner for Meatless Mondays! Vegan + Dairy-free.
On our recent trip to Hollywood Studios (I’ll always call it MGM!) to check out the new Star Wars stuff, we went to Starring Rolls Cafe for a quick lunch. I had the most delicious balsamic roasted vegetable croissant sandwich. Unfortunately, a few months after I tried this amazing sandwich, the cafe closed!
Nooo! Whyyyy??? How was I going to get the delicious veggie sandwich again?
I panicked for a minute because I didn’t ask for the recipe but then I realized that I could probably replicate it pretty closely at home. After a few tries, I think I’ve created a wrap very similar to the croissant sandwich I had at Disney.
Balsamic Roasted Veggie Wraps
You can put this balsamic roasted veggie filling in a croissant, but I just tried to cut the butter and calories by substituting a wrap. Really, any way you can eat these balsamic veggies is going to be delicious! You could also use the filling for tacos, burritos, or enchiladas.
My favorite part of the wrap is the portobello mushrooms! They’re so thick, meaty and flavorful and they soak up all the delicious balsamic vinegar so well. The roasted red and yellow bell peppers and onions are loaded with flavor and taste exactly like they did in the sandwich at Disney.
I also really loved the roasted veggies, quinoa and arugula all mixed together. It’s so flavorful! The tang from the balsamic veggies, the spicy arugula and the garlic quinoa is one huge flavor bomb waiting to go off as soon as it tickles your tastebuds.
A few years ago, we started out having meatless Mondays which eventually turned into meatless Tuesdays, Wednesdays, Thursdays, Fridays, Saturdays and Sundays! Going meatless at least once a week is good for your body and for your budget!
Inexpensive Popular Meals for Meatless Mondays
- Lentil stuffed red cabbage rolls
- Pesto spinach quinoa stuffed tomatoes
- Zucchini ramen noodles bowls
- One pot sweet potato lentil chili
- Creamy coconut lentil chickpea soup
- 30-min garden veggie barley soup
- Bomb ass buffalo cauliflower tacos
- 30-min ginger cauliflower friend rice
Produce Stock-Up Price Cheat Sheet
I often find organic bell peppers on sale because they’ve started to get a little soft or wrinkly but that doesn’t mean they’ve gone bad. Don’t let that scare you away from stocking up on a good sale!
The bell peppers I used for this recipe, I bought on a sale because they weren’t in prime shape anymore. Do they look bad to you? Nope. Me neither! Once you freeze them or cook them, they’re just as delicious as the full priced peppers.
Do you want a copy of my organic produce stock-up price cheat sheet? If you would, sign up below! I keep this list saved in my phone to reference in case I run into a sale at the store, it comes in very handy!
Popular Side Dishes to Serve with Mushroom Veggies Wraps
- Healthy macaroni and cheese
- Acorn squash hummus
- Broccoli stuffed purple sweet potatoes with vegan cheese sauce
- Cashew cream broccoli salad
- Ginger asian coleslaw
- Vegan basil pesto pasta
- Creamy cauliflower spinach pearl couscous
- Roasted lemon turmeric basil vegetables
- Simple einkorn wheat berry salad
- 4 portobello mushrooms, gills and stems removed
- 4 large bell peppers, sliced
- 1 medium sweet onion, sliced
- 2 Tbsp olive oil
- 3 Tbsp balsamic vinegar
- 1 tsp Italian seasonings
- ½ tsp + ¼ tsp garlic powder (or more according to taste)
- Pink sea salt + pepper to taste
- ½ cup tricolor quinoa
- 8 oz bag of arugula, romaine or mixed greens
- Wraps or tortillas
- Preheat oven to 400 degrees.
- Put the sliced mushrooms, peppers and onions on a large parchment-lined tray.
- Drizzle olive oil, balsamic vinegar, Italian seasonings, ½ tsp garlic powder, salt and pepper over the veggies. Toss to coat each veggie. Cover with parchment paper or foil, bake for 30-35 minutes or until all veggies are tender.
- While veggies are roasting, cook quinoa according to package instructions. Once cooked, add ¼ tsp garlic powder (or more according to taste), salt and pepper and mix the quinoa to evenly distribute seasonings. Cover to keep warm and set aside.
- In each wrap, place greens of choice, quinoa and roasted veggies. Roll up, cut in half and enjoy!
- Optional - In a large mixing bowl, combine cooked quinoa, arugula, and all the veggies. Mix and place filling into each wrap. Roll it up and serve immediately!
Meatless Mondays Balsamic Veggie Wraps Notes
- It’s not necessary to mix all the fillings together if you don’t have a large mixing bowl. I just like how all the flavors meld together. You can easily assemble each wrap by scooping each ingredient into the wrap.
- You can add more or less garlic powder to the quinoa depending how strong you like it. Garlic is very healthy for you so I often add extra garlic powder or I’ll put a foil wrapped head of garlic into the oven on a separate tray and then add it to the roasted veggies for an extra garlic punch!
- You don’t have to use tricolor quinoa, you could substitute plain if that’s what you have on hand.
- If you can’t find fresh portobello mushrooms, you could substitute cremini or button mushrooms for the same flavor profile.
- You don’t have to use bell peppers or onions, add any of your favorite veggies that can roast at the same temp and same time.
- The picture of the wrap is made with romaine lettuce because Travis doesn’t like arugula, so I just make his wraps first and then load the bowl up with arugula for me! Whatever greens you like will work for this recipe.
If you make these balsamic roasted veggie wraps please share it on Instagram and tag @StaceyHomemaker so I can see your delicious creation!
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Do you have any go-to recipes that you always make for meatless Mondays? Let me know in the comments!
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