Skip to main content

Mushroom-Bulgogi-Filled Daikon Wraps

Glamorous, glowing, and global, Ani Phyo is the poster girl for the modern raw foods diet. The author of six cookbooks, including Ani’s Raw Food Essentials, she’s also a champion weight lifter, a wellness consultant, and an eco-stylist. Phyo’s a big fan of improvisation—and of lightening up. “Use what you have and what works for you,” she says. “For instance, if you have a wheat allergy, use tamari instead of nama shoyu, even though the tamari has likely been cooked. It’s no big deal.”

Ingredients: 

Ingredients: 

Ingredient Line: 
3 Tbs. nama shoyu or tamari sauce
Ingredient Line: 
2 Tbs. plus 2 tsp. agave nectar or brown rice syrup, divided
Ingredient Line: 
1 Tbs. toasted sesame oil
Ingredient Line: 
½ Tbs. minced garlic
Ingredient Line: 
½ cup grated Asian pear 
(about ½ medium pear)
Ingredient Line: 
4 cups sliced shiitake, oyster, or portobello mushrooms
Ingredient Line: 
1 3-inch-diameter daikon root, scrubbed and very thinly sliced (about 64 slices)
Ingredient Line: 
1 tsp. apple cider vinegar

Instructions: 

1. Whisk together nama shoyu, 2 Tbs. agave, sesame oil, garlic, and grated pear in medium bowl. Add mushrooms, and use hands to massage liquid into mushrooms to soften. Set aside to marinate 20 to 30 minutes.

2. Place daikon slices in medium bowl, top with remaining 2 tsp. agave and vinegar, and marinate 20 to 30 minutes.

3. To serve: Drain excess marinade from mushroom mixture, and mound in center of shallow serving bowl or large plate. Arrange daikon wrappers around filling to serve family style, so diners can assemble their own wraps

Nutrition Information: 

Calories: 
46
Protein: 
2 g
Total Fat: 
1 g
Saturated Fat: 
<1 g
Carbohydrates: 
9 g
Cholesterol: 
0 mg
Sodium: 
192 mg
Fiber: 
2 g
Sugar: 
6 g
Yield: 
Serves 8

Comments on this Recipe

Looking for more information on vegan recipes

Leave a comment