My Ultimate Vegan Wrap Recipe!

Time: 1 to 1.5 Hours

Serves: 3-4 People

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Yes, it requires a bit more work and yes, it's going to be a 'if you can make it yourself then why don't you?' kind of recipe. But, it also doesn't take very long to complete...

Eat it in a wrap, eat the stuff on its own, or even put it in a burger bun, this recipe is perhaps one of my favourite because of how many flavours are going on within. The mix is simple, but there's a lot of elements. This is why you might think that there's more effort required. But it is a huge hit and my mother really enjoyed it. So, I hope it's something you will consider trying out...

Let's break down those elements then...

• Tikka-Style Veggies
• Homemade Tangy Salsa
• Peach and Mango Salad
• Homemade Punchy Coleslaw
• Almond Flour Tortillas

Alright, *cracks knuckles* let's begin!

Tikka Style Veggies

Ingredients:

• 400ml Vegan Yoghurt
• 10ml Vegan Single Cream
• 1x Tbsp Madras Curry Powder
• 1x Tbsp Smoked Paprika
• 1x Tbsp Tandoori Powder
• 1x Tsp Turmeric Powder
• 1x Tsp Dried Mango Powder
• 1x Tsp Dried Coriander Powder
• 1/2x Tsp Salt
• 1/2x Tsp Chopped Tarragon
• 1x Handful of Chopped Coriander
• 10g Ginger
• 2x Green Chillies
• 1/3 Head of Cauliflower
• 1 Courgette
• 1 Romano Pepper
• 10 Chestnut Mushrooms
• 4 Baby Potatoes
• 10g Fresh Spinach

How To:

1. In a large mixing bowl put all of the spices, the salt and the chopped herbs within and mix lightly until the flavours combine
2. Chop the green chillies finely and mix them in as well
3. Add your yoghurt and cream and mix together to form a paste-like mixture, it should be between a reddish-brown and a heavy brown colour (this will of course, depend on where you've sourced your tandoori powder from)
4. Thickly chop all of your vegetables except for the cauliflower and potatoes (chop those a bit smaller) and add them to the mix - thickly chop your spinach and add that in as well
5. Make sure the yoghurt mix is covering all of the vegetables properly and then, cover the bowl in cling film and put it in the fridge whilst you prepare the rest!

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Homemade Tangy Salsa

Ingredients:

• 2x Beef Tomatoes
• 2x Tbsp Tamarind Sauce
• 1x Green Chilli
• 1x Spring Onion
• A Pinch of Salt
• 1x Handful of Fresh Basil
• 1/2x Tsp Tabasco Sauce
• 1x Orange

How To:

1. Put everything except the orange into a blender and switch it on
2. Make sure it's all combined
3. Squirt some of the juice from the orange on top and mix it in to taste
4. Seriously, that was it

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This is where you preheat the oven to about 150/C

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Peach and Mango Salad

Ingredients:

• 50g of Iceberg Lettuce
• 1x Peach
• 1x Mango
• 5x Radishes
• 1x Lemon
• 1x Handful Fresh Parsley
• 2x Baby Cucumbers
• 50g Mixture of Cherry and Plum Tomatoes
• 50g Black Olives

How To:

1. Put the Iceberg Lettuce into a bowl, chop the parsley and add that too
2. Chop each tomato in half and thickly cut the cucumbers as well, adding them in and combining as you go
3. Cube the radishes, peach and the mango but leave the olives as they are - add them and mix in thoroughly, the juice of the mango will start to mix with the rest of the salad
4. Squeeze over the juice of one lemon

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Take your veggies out of the fridge and line a baking tray with some greaseproof paper

Put the veggies out on the tray and place it in the oven for about 45-50 minutes

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Homemade Punchy Coleslaw

(As seen on my Facebook)

Ingredients:

• 1x Cup of Vegan Mayo
• 1x Handful of Fresh Coriander
• 1x Lime
• 2x Tbsp Tamarind Sauce
• 1x Green Chilli
• 1x Celery
• 1/3 Red Cabbage
• 1x Carrot
• A Pinch of Salt

How To:

1. Chop your coriander finely
2. Juice your lime over the coriander and combine
3. Finely chop your green chilli
4. Thickly chop your cabbage and your celery
5. Grate your carrot
6. Pour your vegan mayo and tamarind sauce into a bowl
7. Combine everything together and add a pinch of salt to taste

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Almond Flour Tortillas

Ingredients:

• 2x Cup of Almond Flour
• 1x Tbsp Apple Sauce
• 1x Cup of Water

How To:

1. Make a dough from the almond flour, water and apple sauce - if it is too wet then add a bit more almond flour
2. Roll out your tortillas quite thin and cook them in a frying pan using only a tiny bit of oil
3. Flip them every now and again so they don't burn
4. Serve once ready

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Of course, the tortillas aren't even remotely necessary because there's more than enough food just from the veggies, coleslaw and salad alone but everyone likes a wrap now and again.

If you're clever too, there's not a lot of mess to clean up afterwards. I did everything on one chopping board and now, after everything, I'm sat with a cup of peppermint tea and a bottle of sparkling water.

I hope you enjoy this recipe, it's actually delicious - even I surprised myself!

Oh and according to the picture, yes I had shredded cheddar with it because what would I be if I didn't? I eat cheese with basically every meal.