Veganacious

Archive for the ‘Sandwiches’ Category

Want a portable salad? A fresh, versatile sandwich? A healthy lunch alternative?  Try these luscious wraps.

Select the wrap you will use.  I like the multigrain wraps that are oval in shape and sold in plastic wrap (Flatout light). They have a good amount of texture and fiber, and stretch enough to let you pack in the greens and fillings.  There are some that are also quite nice that are sold in squares and are more akin to the texture of a whole wheat tortilla.  Try a variety; just make sure you check the label to see that they are vegan, healthy, and have good doses of fiber and protein, too.

Use a dressing of some type: hummus, mungbean, oil, bean paste, tomato paste, mustards, whatever you prefer.  I used the mungbean dressing, which is spicy and adds more nutrition to the mix.  If you are using a paste, spread it on the wrap before adding your greens. If you are using an oil-based dressing, sprinkle it on after the filling has been selected.  Now to the fillings.

Assembling the Wrap

First, select your greens.  I used snow pea shoots and spinach for the ones shown here.  I like to use at least two types of greens for a variety of texture and flavor. I usually throw them into a large bowl prior to assembling the wrap but in a hurry will assemble the wrap directly.  If you use a bowl, you can sprinkle the dressing over the mix.  Otherwise, sprinkle it over the greens. Sprouts work well here.

Second, toss on julienned red bell pepper and shredded carrots, or other tiny bits of vegetables you have on hand.  If you are not using a bean paste base, you might add some cooked beans or chickpeas. Keep slices of raw goodies thin so they won’t poke out of the wrapping material.  I added some sugar snap peas, but feel free to experiment: zucchini, small brocolli pieces, cumcumber slices, beans, lentils – be imaginative!

Add something with density and protein, such as roasted peanuts, sunflowers, vegan deli slices, baked tofu slices, or teriyaki strips.  I used baked teriyaki tofu slices and loved the flavor it added; I also like dry roasted peanuts for the texture — delicious!

Add some sundried tomatoes if you like  and seasonings: a good grind of the pepper mill, a touch of salt or seasoning blend (very light) is a good addition. The sundried tomatoes add a pungent, chewy quality that I like; you can use fresh, but with care as they can get soggy, too.

Wrap N Roll

Place all the filling on the wrap; it will appear to be far too much filling, but you can scrunch it in there.  On the long side of the wrap, begin rolling in the filling, forcing in more and more until you can get it (barely) to about 2 inches from the other long side of the wrap. You can tuck in the ends to keep it tidy, too.  Once you are near the end, add some dressing to help seal the edge — lay it on the far edge.  Pull the far edge over the remaining very stuffed wrap and turn over so that the sealed side is down.  Take a sharp knife and cut at an angle through all the wrap and filling.  There you have it – a lovely, healthy, delicious wrap.  Wrap in plastic wrap if you are taking it with you (or better yet, in a reusable plastic container).

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