I love simple vegan meals on a budget. Most recipes I find require a list of ingredients that I don’t have, so it’s an investment to make the first time. I realize this builds my vegan cabinet with necessities, but I don’t want to have to add them all at one time!
A vegan lentil wrap is what I planned to make this week and I already have all the ingredients on-hand. I never really appreciated a wrap until I ordered one at my favorite vegan restaurant and then I was hooked.
Once you make the lentil filling, you can pack small portions up and store them in the refrigerator or freezer for use at a later time. I love knowing I have food in the freezer so I don’t have to cook everyday.
This filling can be used to make wraps with any type of fillers that you have on-hand. Add avocado, peppers, mushrooms, broccoli, tomatoes – anything goes when it comes to filling your wraps. If you don’t have tortillas, just use lettuce and make yourself a lettuce wrap or spread it on bread or toast.
I made a creamy Cilantro Spread for this wrap because I don’t like when the sauce leaks out. If you prefer a thinner spread, add some nut milk and whisk until you have the consistency you like then drizzle it over the top of the filling.
1 pound bag of Green Lentils
2 Onions, chopped
4 cloves of Garlic, minced
1/4 cup Olive Oil
2 teaspoons dried basil leaves
handful of fresh Cilantro, chopped
2 teaspoons Cumin (or to taste)
Salt (to taste)
1) Rinse lentils and add to a large, deep pot. Cover with water, add a lid, and bring to a boil. Cook at medium heat for 20 minutes, stirring occasionally. If water evaporates, remove from heat to continue cooking. When lentils are soft, drain excess water.
2) While lentils cook, chop the onions, garlic, and cilantro and prepare the spread.
3) After draining the lentils, add the olive oil to the pan by making a well in the center. Add salt to taste, dried basil, cumin, cilantro, onions, and garlic. Stir well and cook for 2 minutes.
4) Turn off heat and stir well. Add more seasoning, if needed (to taste).
5) Take a soft tortilla and cover it with the Cilantro Spread. Top with lentils and your other fillings. I used organic cucumbers and heirloom tomatoes. Roll the tortilla, or if you have a very large tortilla, fold in both ends and then roll and cut.
Rinse and drain the lentils and remove any stones or bad lentils
Add the lentils to a large, wide pot and cover with water; cover and simmer 20 minutes
While the lentils simmer, chop onions and garlic
And chop the cilantro
While the lentils simmer, make the Cilantro Spread
After draining the lentils, add the olive oil to the pan by making a well in the center.
Add salt to taste, dried basil, cumin, cilantro, onions, and garlic. Stir well and cook for 2 minutes.
The vegetables are cooked just enough to wilt them and still have a nice firm texture
Need more ideas on what to add to your wrap? I found a many excellent suggestions on Sandwich and Wrap Fillings from The Vegan Society.
Mayonnaise for the Spread
While I was shopping I couldn’t find a vegenaise in the store, so I purchased an organic mayonnaise from Spectrum (I do eat eggs once in a while for Vitamin B12). It’s really delicious, but you can also use this vegenaise.
Unfortunately, this chili sauce has some sugar in it, which I normally don’t eat. I’m only using two teaspoons in the spread recipe, so I decided I could splurge! I also like this trip so I can make different spreads and sauces.
P.S. What’s your favorite vegan wrap? I’d love to hear from you!
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