Wraps stuffed with roasted slices of balsamic portobello mushrooms, bell peppers, onions and tri-color quinoa is the perfect dinner for Meatless Mondays! Vegan, dairy-free, soy-free, nut-free.
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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 easily at home. After a few tries, I think I’ve created a wrap very similar to the croissant sandwich I had at Disney.
Meatless Mondays Balsamic Roasted Mushroom Wraps
These roasted mushroom veggie wraps are perfect for Meatless Mondays– or any day! We’ve been trying to get more meatless meals into our weekly schedule and it’s been great! Great for our health, waistlines, and budget. 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.
I would serve the roasted mushroom filling on croissants if I could find a vegan croissant, but I haven’t found any yet. I always have tortillas on hand so they are perfect for a quick lunch or dinner. You could also use the roasted mushroom 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 bell peppers and onions are loaded with flavor and taste exactly like they did in the sandwich at Disney.
I like to mix the roasted mushrooms and veggies with quinoa to make it extra filling and to give it an extra boost of plant-based protein. You could also use brown rice, freekah, farro, or einkorn wheat berries!
Produce Stock-Up Price Cheat Sheet
I tend to fill out my veggie dishes with organic bell peppers because I often find them on sale at the market after they’ve started to get a little soft or wrinkly. That doesn’t mean they’ve gone bad though, they’re perfect for roasting! Don’t let less-than-perfect-produce stop you 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.
The list below shows my stock up price guide for produce. If you find organic produce at this price, buy as much as you can prep and freeze! It’s a great deal! I highly recommend this vacuum sealer for sucking all the air out of the vegetable bags before you freeze them. It prolongs the life of the vegetables so much longer than just putting them in a ziploc bag or glass container.
More Meatless Monday Meals
- 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
- 1/2 + 1/4 tsp garlic powder
- pink sea salt and pepper to taste
- 1/2 cup dry tricolor quinoa
- 8 oz bag of arugula (Or romaine, spinach, or mixed greens)
- 6-8 Wraps or tortillas
Preheat oven to 400 degrees.
Lay the sliced mushrooms, bell peppers, and onions on a large parchment-lined tray.
Drizzle olive oil, balsamic vinegar, Italian seasonings, 1/2 tsp garlic powder, salt and pepper over the veggies. Toss to coat each veggie. Cover with parchment paper or foil and bake for 30-35 minutes or until all veggies are tender.
While the veggies are roasting, cook the quinoa according to package instructions. Once cooked, add 1/4 tsp garlic powder (or more according to taste), salt and pepper and mix the quinoa. 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!
- 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.
If you make these balsamic roasted mushroom 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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