Vegan Maple Glazed Mushroom Swiss Chard Wraps

Vegan swiss chard wraps get stuffed with protein-packed lentils, creamy avocado, and the most delicious maple glazed mushrooms

After much hemming and hawing, I finally did it. Guys, I got my first tattoo. A small fishhook will forever mark my wrist for the rest of my life and I’m thrilled.

This was not an impulse decision. Rather, it’s something I’ve wanted for a few years now. I wimped out last year when my mom and I were going to get ours together and have regretted it since. When my friend mentioned she wanted one, I jumped at the chance to go with her.

Even though it was her first tat as well, she may have been a little more enthusiastic than me.

Her: “Ok, we can do this Tuesday!”
Me: “Um, I can’t do this Tuesday.” This was a lie. “What about next Tuesday?”
Her: “That works! I’ll make the appointment!”
Me: Ummm…

But I went through with it. Our tattoo artist was great and I couldn’t be happier.

So out of all things I could permanently emblazon on my skin, why would I choose a fishhook? For me, it’s a symbol of family. Fishing was a big part of growing up. Some of my earliest memories are scenes of a quiet lake, Minny Mouse rod in hand, reeling in bluegill. Holidays were often spent on a dock fishing for whatever we could catch. Camping meant waking up at the crack of dawn to drive around and find tiny streams teaming with brook trout. In the winter, we’d take our gear and drill a hole in the ice and sit for hours on 5 gallon buckets waiting for a bite. We’d leave the house at 3 in the morning to drive to Lake Michigan in order to make it on the pier for that first bite during salmon season. And when I was in high school, we finally got to join the ranks of ‘boat people’ and take our aluminum Starcraft out on the big lake while passing all the people stuck on the pier.

Then I married my husband, Jason, who runs charter fishing trips during the summer months. Fishing will be a integral part of my life for the foreseeable future and that’s alright with me.

The fishhook is also a representation of my faith. Jesus called fishermen to follow him to be fishers of men and like my dad said at our wedding, ‘Jesus could have hung out with anyone but he chose fishermen. If they’re good enough for Jesus, then Jason is good enough for our family.’

So there you have it. And now I give you these vegan wraps. Loaded with protein-packed lentils, creamy avocados, and the most delicious maple glazed mushrooms. Friends, these are filling and oh so delicious.

Lentils are a new favorite to have on hand during the week. I either make a big batch on Sunday or buy precooked lentils when I’m pressed for time.They’re versatile and a perfect source of protein in these wraps.

And the mushrooms. I want to eat all my mushrooms glazed in maple from now on. A little horseradish, some soy sauce (or coconut aminos), lemon, and salt makes a simple yet flavor-packed sauce to sauté mushrooms in.

Getting a tattoo was scary. One of the scariest things I’ve done. But I’m so glad I went through with it. When was the last time you did something outside of your comfort zone? I’d love to hear about it in the comments below!

Vegan Maple Glazed Mushroom Swiss Chard Wraps

Makes 4 Wraps

  • 1/2 Cup French Lentils
  • 2 Cups Water
  • 1 Tsp Salt
  • 2 Portabella Mushroom, sliced
  • 1/2 Tbsp Olive Oil
  • 1/2 Tsp Horseradish
  • 1 Tsp Maple Syrup
  • 1 Tbsp Soy Sauce or Coconut Aminos
  • Juice from 1/2 a Lemon
  • Pinch of Salt
  • 1/2 Avocado, sliced
  • 4 Swiss Chard Leaves

Toppings (Optional)

  • Parsley
  • Hemp Seeds
  • Pinch of Chili Flakes

Place the lentils in a medium pot and cover with water. Add the salt and bring the lentils to a simmer and cook for about 25 minutes. Drain the lentils and set aside.

While the lentils are cooking, heat a pan over medium heat. Add the olive oil and place the mushrooms in the pan. Whisk the horseradish, maple syrup, soy sauce, lemon juice, and salt together. After 3-4 minutes, flip the mushrooms over and allow to cook for 3-4 more minutes. Pour the sauce over the mushrooms and toss to combine. Continue to cook until the sauce has thickened then remove from the heat.

Assemble the wraps by laying the chard out and topping with lentils, avocado, mushrooms, and optional toppings.