Vegan Portobello Steak Wraps
It’s been a really long day and the night just got away from me. I wanted to post though, because I know tomorrow will be total baking madness. I needed to use the leftovers and last of the produce in the refrigerator so there would be room for all the wedding shower goodies on Saturday. Yesterday’s bean salad made bean and spinach salads for lunch, along with beautiful, juicy cantaloupe slices. It was a cool, refreshing lunch after a morning of playing outside in the sun!
To make dinner I pulled out of the fridge portobello mushrooms, tomatoes, an onion, zucchinis, garlic cloves, and leftover navy beans. After deciding to turn it all into roasted portobello steak wraps, I pulled a package of whole wheat tortillas from the freezer to thaw and preheated the oven to 425 degrees. I marinated the portobellos, tomatoes, and sliced garlic cloves in a balsamic vinaigrette.
Following their bath, the portobellos, tomatoes, and garlic roasted for about 10 minutes. I sauteed the onions and zucchini until just tender, and heated the beans. After piling the goodness into their tortillas, they were so full, barely wrapable! These portobello steak wraps were divine and the perfect meal to sit down to after an exhausting day.
I also made a peach sorbet in the good ol’ Vita-Mix, but didn’t take a picture this time. I hope everyone had a great day! I’m planning on making all kinds of goodies tomorrow! Chocolate and golden cupcakes, chocolate chip cookies, lemon bars, caramel pecan bars, black and white cookies, grapefruit cookies, and possible peanut butter pillows are all on the list. My Vegan Cookies Invade Your Cookie Jar and Vegan Cupcakes Take Over The World are going to be worn out.