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This Vegan Spicy Wrap Recipe Will Liven Up Your Lunchtime
So, you’ve looked through our menu, and you love it.
Healthy, nutritious and delicious plant-based meals – delivered directly to your door? It’s going to make anyone a fan.
But, let’s say you’re also a fan of making your own meals. Maybe you thrive in the kitchen, putting together scrumptious recipes and seeing the fruits of your labour emerge in a delicious dish.
You don’t just want to enjoy food made by others, you want to enjoy making it yourself!
And that’s why, for all you budding chefs, we at Plant Sumo have cultivated a selection of recipes for healthy plant-based meals you can whip up from home.
Making living a plant-based lifestyle, or experimenting with plant-based recipes, more accessible and fun.
Today’s recipe? A vegan variant of an essential lunchtime option – the wrap.
When you want something quick and easy, the wrap is a perfect lunchtime pick.
However, this doesn’t mean it has to be boring or samey, a fact that’s especially important to point out when it comes to plant-based food.
Misconceptions about plant-based meals as uninteresting and uninventive abound. Hence why we’re fully committed to showcasing how exciting, experimental and delicious plant-based food can be.
This wrap with indulgent aubergine, tasty fried mushrooms and roasted red peppers is sure to lighten up your lunchtime.
Inspired by flavours originating in India, this recipe,originally created by Michelle Smith, is so delicious we just had to share it on here.
Aubergine and mushrooms provide a meaty, hearty consistency, while the chutney explodes with bold flavour and the peppers and sun-dried tomatoes add some much-needed sweetness.
Let’s take a look at the recipe.
Aubergine, Roasted Pepper and Mushroom Wrap With Sun-Dried Tomato Chutney
Image Credit: Manjulaskitchen.Com
Ingredients:
- 2 tablespoons oil
- 10 baby Aubergines, washed and sliced into 1/4” thick coins
- 1/2 pound button mushrooms, washed and cut
- 1-3 green chillies, chopped fine
- Half a red onion, diced finely
- 1-inch piece ginger, chopped fine/divided
- 1/2 teaspoon of ground cumin
- 1/2 teaspoon of coriander seeds
- 1/4 teaspoon of turmeric
- 2 tablespoons unsweetened yoghurt
- 1/2 teaspoon of garam masala
- 1 carrot peeled, washed and shredded
- 1/4 cup fresh cilantro chopped
- Roasted Red Pepper Chutney
- A spoonful of brown sugar
- 4 warm wholewheat wraps
Method
You can’t make this wrap without the chutney, which, ideally for maximum flavour, should be made a couple of days before the wrap itself.
The fantastic thing about this chutney is that you can eat it with so many things – biscuits, spread on bread, or with a variety of other hot and cold plant-based dishes.
It’s long-lasting and quick and simple to prepare, so it’s a perfect thing to create for anyone experimenting with or living a plant-based lifestyle.
Image Credit: goodtoknow.com
The Chutney
Before you can make the wraps, as said before, you need to have prepped the chutney.
Ideally, this should be done a few days in advance as this lets its flavour develop before eating.
First, wash and dry your bell peppers and coat them lightly with oil. Grill and turn the peppers until the skin blackens on all sides. Once they have cooled, peel the blackened skin with your fingers and set aside.
Fry mustard seeds over medium-high heat until they splutter, then add cumin, ginger paste, chopped green chilli, peanuts, turmeric and paprika.
Fry this until it comes together as a flavourful sauce. Then add the sun-dried tomatoes, cooking them for one to two minutes.
Once the sun-dried tomatoes are soft and a bright red, remove from the heat and allow them to cool. Then put them in a food processor with the roasted red peppers and blend until smooth.
After this, store in an airtight container in a cool, dry place, ready for use.
Image Credit: Medicalnewstoday.co.uk
The Wraps
Heat olive oil in a large saute pan (you’ll need the space) over medium heat.
Add the garlic, red onion and brown sugar and saute until caramelised. Toss in the Aubergine and mushrooms, chopped green chillies,a dash of ginger, pepper and salt.
Keep cooking until your vegetables are golden and soft. Then add the turmeric, coriander and cumin. After cooking for two minutes, until golden, turn off the heat, add garam masala and yoghurt and stir to combine.
After this, on each warm wrap, spread a couple of tablespoons of the chutney so that it forms a thin layer on the wrap. Add a quarter of the eggplant and mushroom mixture and top with your shredded carrots.
Roll this into a wrap, and then do the same with the next wrap.
Having tried this recipe myself, I can attest to how addictive and amazing it is, absolutely oozing with spice, flavour and vitality.
Image Credit: BBC.co.uk
This wrap is not only an easy and quick option for a plant-based lunch – it elevates lunch into an explosive and rejuvenating culinary experience!
A must-try recipe for anyone who wants to make their own plant-based meals.
And…that’s a wrap!! Quite literally, one vegan spicy wrap.
It’s a delicious and nutritious plant-based lunchtime recipe that is sure to liven up your midday meal.
If you’re someone who doesn’t have the time (or desire) to assemble these ingredients, prepare your chutney and cook your filling, don’t fret!
Plant Sumo is the solution.
We offer fantastic plant-based meals, delivered directly to your door with zero prep.
This includes lunchtimes that will liven up your day, like our Mexican-style vegan burrito and choices ranging from bao buns to pasta dishes.
To pick from our sensational selection, click here and sign up for your first subscription box today!
