Bold, Spicy & Colorful Vegan Wraps
  • CourseMain Dish
  • CuisineMexican
Servings Prep Time
2people 15minutes
Cook Time
Servings Prep Time
2people 15minutes
Cook Time
For the filling
  • 1 sweet potatopeeled and chopped
  • 1dash coconut oildivided
  • 1pinch rosemary
  • 250g butter beans
  • 0.5 leekchopped
  • 1 beetlarge, chopped
  • 1 red onionmedium, chopped
  • 75g mixed nuts(almond, red peanut, cashew, and brazil), roughly chopped
  • 2 tortilla wraps
  • 1teaspoon Cajun spice
For the panco-crusted celery and fondant
  • 0.5 celerystick
  • 1teaspoon bread crumbs
  • 0.25teaspoon sage
  • 0.25teaspoon mixed peppercorns
  • 0.25teaspoon onion powder
  • 50ml vegetable stock
  • 10ml lemon juice
  • 2teaspoon sunflower butterdivided
  • 1teaspoon Panko(Japanese-style breadcrumbs)
  • 0.5 corn on the cob
  • 0.25teaspoon garlic granules
  • 1pinch rosemary
  • 1dash soy sauce
  • 1pinch black pepper
For the sauce
  • 0.5 beetchopped
  • 0.5 red onionchopped
  • 1teaspoon cranberry sauce
  • 0.5teaspoon vegetable gravy granules
  • 120ml Water
  • 1pinch brown sugarto taste
For the onion garnish
  • 1 red onionpeeled
  • mixed peppercorns
  • Yuzu citrus seasoning
  1. Preheat oven to 180C/356F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Score the red onion lightly with a knife. Sprinkle with mixed peppercorns and marinate with the yuzu citrus seasoning.
  8. Slice corn on the corn into chunks. Dress plate.
  9. 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.