I’ve been stocking up on long-lasting veggies, so I found myself with multiple heads of cabbage and cauliflower in the fridge. Inspired by this cauliflower bolognese, I chopped up all the cauliflower I had on hand along with some shiitake mushroom’s in the fridge and sauteed them in a large frying pan. I reserved half of this cauli-mushroom mixture for the bolognese, while realizing that this ‘meaty’ blank canvas would also make a good base for mooshu wraps. With so many pastas, stews, and soups on repeat, I have been craving other flavors – and these veggie mooshu wraps are perfect to satisfy that craving. They are flexible as to what else you add – I like to add lots of cabbage (green or red both work) and a couple shredded carrots. After a quick saute, all it really needs it a drizzle of tamari and coconut aminos. 
Whip up a little dipping sauce and serve in grain free tortillas (I like Siete’s cassava ones for this) or even in cabbage / lettuce wraps. Both are delicious. I was inspired by this mooshu recipe on goop and this lighter on the meat one from NY Times. Feel free to make it your own – almost anything stir fried in tamari and wrapped in a tortilla is delicious!

veggie mooshu wraps
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Ingredients

For the drizzling sauce: 

  • 2 tablespoons toasted sesame oil 
  • 2 tablespoons chickpea miso
  • ½ cup coconut aminos
  • 2 teaspoons gf tamari 
  • 2 cloves garlic, finely grated

(or you can sub an oyster / hoisin sauce)

 

For the Moo Shu: 

  • 2 – 3 tablespoons avocado oil
  • 12 oz. mushrooms, such as shiitake or crimini, stems removed, and finely chopped
  • 1 medium head of cauliflower, finely chopped
  • ½ head small green cabbage, thinly sliced
  • 2 carrots, grated
  • 1 teaspoon sesame oil (optional) 
  • 2 tablespoons coconut aminos, plus more to taste
  • 2 tablespoons gf tamari, plus more to taste

To serve: 

  • Cabbage / lettuce leaves OR 
  • Grain free cassava tortillas, warmed
  • 2 scallions, thinly sliced

 

Method

Make the sauce by combining all the ingredients in a small bowl until smooth. Set aside. 

 

In a large skillet, heat the avocado oil over high heat. Add the mushrooms and cauliflower to the pan and cook for about 5 minutes. Then add the cabbage, carrots, sesame oil, tamari, and coconut aminos. Cook for another 5 minutes or so, until cooked through (you still want some bit to it though). Taste and add a pinch of salt as needed. 

 

Serve moo shu veggies in a bowl besides cabbage or lettuce wraps, warmed tortillas, sauce, and scallions. Enjoy!