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Bold, Spicy & Colorful Vegan Wraps

Vegan Chef TV

 

Ingredients

  • 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

Directions

  1. Preheat oven to 180C/356F. Prep the sweet potato. Spray with coconut oil and add rosemary. Brush the corn on the cob with sunflower...
  2. Get the full instructions at Vegan Chef TV
Bold, Spicy & Colorful Vegan Wraps

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Unrated
Author:
Noel Barr
Recipe Yields:
2 people
Prep Time:
Cook Time: