Vegan Chard Wraps With Mushroom And Potato Filling

Vegan chard wrap with mushrooms – the perfect snack to go. Healthy and tasty. Full with vitamins – A,K and C – minerals – magnesium, iron and potassium – but most importantly: Simply delicious :)

Vegan Chard wraps with mushroom and potato filling
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com
Vegan Chard wraps with mushroom and potato filling Foodlydoodlydoo.com

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Vegan chard wrap with mushrooms – the perfect snack to go. Healthy and tasty. Full with vitamins – A,K and C – minerals – magnesium, iron and potassium – but most importantly: Simply delicious :)
Level: Medium
Prep Time: 20min
Cook Time: 15-20min
Portions: 4

Ingredients

  • 600g Forest mushroom mix
  • 2 Onions
  • 2bunches Chard leaves
  • 700g Potatoes
  • 1bunch Spring onions
  • 1bunch Dill
  • Salt
  • Pepper
  • Vegetable oil
  • 2 Bay leaves

Preparation

Cut the stem off the leaves and chop them into cubes. Slice the spring onion and chop the dill.

Instructions

  1. Blanch the chard leaves and dry them thoroughly.
  2. Chop the mushrooms and the onions into cubes.
  3. Roast the mushrooms and onions gently for a couple of minutes and season with salt and pepper.
  4. Cook the potatoes together with the bay leaves to add a savoury flavour.
  5. Mash the cooked potatoes and mix them with the mushrooms, onions and chopped dill.
  6. Wrap the mushroom potato mixture with the leaves and bake them for ca. 10 minutes at 180°C.
  7. Saute the spring onions together with the chopped chard leave stems.
  8. Sprinkle the baked wraps with the onion mix and serve.

Notes

You can serve together with fresh yoghurt dip.

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