PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Chipotle Mushroom Wrap 

Pull apart the lionsmane mushrooms into bite size pieces.

To a food processor or blender add chipotle peppers, adobo sauce, lemon juice, garlic cloves, salt, black pepper and blend until smooth.

pour marinade over the mushrooms and mix until they are thoroughly coated.

Add avocado oil to a pan on medium-high heat, add in your mushrooms and cook for 5-7 minutes pressing down occasionally to help the moisture escape from the mushrooms. Remove from pan and put in the air-fryer at 400F for 5 more minutes.

Make the sauce by adding all ingredients into a bowl and mix until combined.

Assemble wrap by adding lettuce, mushrooms, bell pepper, red onion, sauce, vegan cheese and wrap. Toast in a skillet until golden and crispy on both sides.

PlantbasedBrandon

Chipotle Mushroom Wrap

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