- 3 cloves garlic
- 2 small potatoes (these were bigger than new potatoes, but not as big as boiling/baking potatoes)
- 1 handful baby carrots
- 1 portabello cap (more would be good, but that's all I had)
- 1 bunch green (vidalia) onions
- splash day-old red wine
- 8" tortillas
- salt to taste
- Braggs liquid aminos
Heat oil in medium-hot (cast iron) skillet. Toss in garlic to brown. Add diced potatoes, cook for a few minutes, then add chopped carrots and mushroom and cook until potatoes appear translucent and mushrooms begin to leak. Add in roughly chopped green onions and wine, cook for a minute more. Add 1/3-ish cup water, cover and let cook for about 5 minutes. Wrap in tortillas like burritos, seasoning with salt and Braggs. Makes 4-5 very yummy wraps (a serving of 2 was very filling).
I chopped up some cheese for my friend to add to his; he put it on one, but had his second completely vegan. He suggested soy sauce, but I thought that wasn't quite right and pulled out the Braggs instead. He loved it!
Thanks again. Since I still have most of the same ingredients on hand, I'm going to try some of the other suggestions over the course of the next few days.