The craveable Tandoori Broccoli Mushroom Wrap is loaded with the goodness of vegetables and is packed with homemade tandoori masala. It’s easy, delicious, satisfying and desirable. The creamy and tangy stuffing for this wrap is absolutely oil free and made from cashew yogurt or cashewgurt. No baby sitting and no grilling required. Therefore, this Tandoori Broccoli Mushroom Wrap can be enjoyed in any weather especially in this cold weather. You may happily enjoy this wrap in your cozy and warm blanket or near your fireplace without worrying about any outdoor grilling/BBQ.
I love the tangy and the spicy flavor of the stuffing for this wrap. You may use any vegan/regular yogurt of your choice but I chose to use Cashewgurt. It’s basically bland and it not sour at all. It also does not have a taste of its own. So it’s easy to blend cashewgurt in whatever flavor you want. And convert it into any delicious recipe of your choice. However, I have not tried many dishes with it but my experiments are still in progress. In the meantime, I am ready with this aromatic and mouthwatering, not to mention one of my most beautiful dish. Hence, I am sharing Tandoori Broccoli Mushroom Wraps today with its delectable and absolutely desirable flavors.
Talking about this recipe. Firstly, I combined cashewgurt and easily available spices in my kitchen spice rack in a large mixing bowl. Since cashewgurt isn’t sour or tangy so it is important to use dry mango powder in this marinade recipe. If you plan to use any other yogurt you may skip dry mango part if desired depending on the sourness or tangy flavor of the yogurt. Thereafter, I squeezed in some lemon juice. Lastly, I marinated blanched broccoli florets and white mushrooms in it. Afterwards, I let it rest for 30 minutes. Also, it’s fine to leave the marinade for up to an hour if by any chance you lose the track of time. Well, I am saying this with experience. I always lose track of time which ultimately leads me to re-do many recipes a number of times so as to get the correct cook time 🙂
Also leave the marinated vegetables in the room temperature….no need for any refrigeration. It’s simple right? I love this idea of marinating in room temperature. otherwise the cooking time increases in an effort to first bring the dish into the room temperature. Then next making sure it’s cooked evenly.
Coming back to the recipe, Later, I heated a pan and greased it with cooking spray so as to avoid the sticking. If you are using a very good quality nonstick pan then you may even skip the greasing part. In the next step, I spread the marinated vegetables on it along with the marinade. Then I let it cook uncovered until the marinade thickens and becomes creamy and vegetables were soft. Lastly, I stuffed the tandoori broccoli mushroom stuffing in whole grain naan bread. My family devoured this wrap endlessly.
I personally enjoy eating Tandoori Broccoli Mushroom stuffing with a spoon to exclude some carbs from my diet. However, for gluten free diet you may use gluten free tortillas. Also, feel free to use any flat bread of your choice for this wrap, be it naan/tortilla/pita bread.
My personal note on this recipe – warm up the flat bread before stuffing it with tandoori broccoli mushroom. It tastes better and even more delectable. So, why miss summer if we can still enjoy Tandoori Broccoli Mushroom Wraps in our cozy homes indoor 🙂