Recipe by: Yolanda Wisewitch Soryl, Christchurch Vegetarian Society

A filling easy dish, Mexican style - serves 5

Ingredients
500g Mushrooms, quartered
300g firm tofu - crumbled
2-3 spring onions, finely sliced
1/2 c sunflowers seeds
1tablespoon soy sauce
1 tablespoon fresh raw ginger - freshly grated
Few tablespoons of sesame seeds

6-8 Wraps - eg. Tortilla or naan bread

3 cups Tomato pasta sauce (either bought or homemade)

Ingredients for homemade tomato sauce:
2 tins chopped tomatoes, 1 large chopped onion, 2 cloves crushed garlic, 1 tsp sugar, 1 heaped dessertspoon tomato paste)

Method
Heat the oil in a fry pan and sauté the mushrooms
Toast the sunflower seeds in a non stick pan until browned
Combine the mushrooms and sunflower seeds, tofu, spring onions, soya sauce and ginger and sauté a few minutes
If making homemade sauce, sauté the onion and garlic in the oil, add the tomatoes, sugar and paste. Let simmer gently for 10 minutes.
Place large spoonfuls of the mushroom mix in the centre of each wrap and fold the wrap around the mixture to make a parcel
Layer the parcels in a large casserole dish
Pour the tomato sauce over the wraps
Sprinkle the sesame seeds on top
Bake at 180C for 30 minutes
Serve with a green salad

NB if preferred, the tofu can be replaced with a tin of refried beans

Price per portion: $3.05 approx