MUSHROOMS:
3 250g containers of button mushrooms
1 tbs coconut oil
1 tbs white vinegar
2 tbs liquid stevia
2 tbs tamari (gluten free soy sauce) or soy sauce
1 tsp grated ginger
NOODLES & VEGETABLES:
1 pack of cauliflower noodles [from Woolworths]
1 tbs coconut oil
2 cloves garlic, minced
½ shallot, diced
2 bunches broccolini, ends cut off and if the stems are thick cut them in half lengthwise
5 stalks kale, cut into shreds
DIRECTIONS
Heat a large pan over medium heat and add coconut oil and onion. Cook onion until softened, 3-4 minutes. Add the chickpeas to the pan and roughly mash them with a potato masher. Next, add all the seasonings. Stir until combined and cook until everything is heated through, 3-5 minutes. Lay lettuce wraps flat and spoon in chickpea mixture. Top with your favorite toppings and enjoy.