Love savory? Well, look no further…
Spice up tonight's dinner with these colorful vegan wraps.
Many people (who I like to call “unfortunate meateaters”) think that vegan cuisine is plain and boring. Well, I assure you, it most certainly isn’t!
Want to impress friends and family with fancy, easy-to-cook vegan dishes? Perhaps even tempt them to turn veggie? Then show off with this health-packed recipe that tastes great and looks the part.
- 1 sweet potato peeled and chopped
- 1 dash coconut oil divided
- 1 pinch rosemary
- 250 g butter beans
- 0.5 leek chopped
- 1 beet large, chopped
- 1 red onion medium, chopped
- 75 g mixed nuts (almond, red peanut, cashew, and brazil), roughly chopped
- 2 tortilla wraps
- 1 teaspoon Cajun spice
- 0.5 celery stick
- 1 teaspoon bread crumbs
- 0.25 teaspoon sage
- 0.25 teaspoon mixed peppercorns
- 0.25 teaspoon onion powder
- 50 ml vegetable stock
- 10 ml lemon juice
- 2 teaspoon sunflower butter divided
- 1 teaspoon Panko (Japanese-style breadcrumbs)
- 0.5 corn on the cob
- 0.25 teaspoon garlic granules
- 1 pinch rosemary
- 1 dash soy sauce
- 1 pinch black pepper
- 0.5 beet chopped
- 0.5 red onion chopped
- 1 teaspoon cranberry sauce
- 0.5 teaspoon vegetable gravy granules
- 120 ml Water
- 1 pinch brown sugar to taste
- 1 red onion peeled
- mixed peppercorns
- Yuzu citrus seasoning
- Preheat oven to 180C/356F.
- Prep the sweet potato. Spray with coconut oil and add rosemary. Brush the corn on the cob with sunflower butter. Bake in the oven for 15-20 minutes.
- For the stuffing fondant, mix together breadcrumbs, celery, sage, mixed peppercorns, onion powder, vegetable stock, and lemon juice. Blitz in the food processor, then fry mixture in a pan with 1 teaspoon of sunflower butter on a high heat for 2 minutes. Put the mixture in a stencil, add the Panco breadcrumbs. Place in a tray and grill until golden brown.
- For the filling, pan-fry the butter beans, leeks, beet, red onion, and mixed nuts with a few sprays of coconut oil until softened, 10 minutes on a medium heat. Add water while frying.
- Prepare the tortilla wraps, spray with coconut oil and rub with the Cajun spice. Add the filling and the roasted sweet potatoes. Roll the wraps, brush with butter, and place under the grill until golden brown and crispy.
- For the sauce, fry the beet, red onion, cranberry sauce and gravy granules on a medium heat for 2 minutes. Add water and bring to boil, simmer for 2 minutes, stirring constantly. Add brown sugar for extra sweetness if desired.
- Score the red onion lightly with a knife. Sprinkle with mixed peppercorns and marinate with the yuzu citrus seasoning.
- Slice corn on the corn into chunks. Dress plate.
- Add 1 teaspoon of sunflower butter, the garlic granules and a pinch of rosemary to a pan, fry for 1 minute on a high heat. Add soy sauce or season with black pepper. Drizzle this sauce over the corn. Serve.
When you dress the plate, experiment with presentation. Treat the plate like a canvas!
These vegan Cajun butter bean, vegetable, and mixed nut wraps pack a spicy punch. Serve with caramelized cranberry, red onion, and beetroot sauce; panco-crusted celery with mixed herb stuffing fondant, corn on the cob, and garlic rosemary butter; and a roasted, yuzu citrus-infused, mixed-peppercorn onion.
You won’t fail to impress with this bold, spicy, and vibrant dish.
Happy vegan cooking!