Vegan Arabic Wrap
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 1 hr |
| Total Time | 1 hr 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 100 g soy ranules, coarse
- 1 tablespoon vegetable stock, granulated
- 500 g tomatoes, passed
- cumin
- turmeric
- cinnamon
- salt
- pepper
- 1 can chickpeas
- 1 squirt lemon juice
- 1 dash olive oil
- Tahini
- Tomatoes)
- Onion (noun)
- Iceberg lettuce
- 4 wrap (s)
Print Recipe
Pin Recipe Instructions
- For the filling:
- Bring the water with the vegetable stock to the boil, add the soy granules and let it steep for 10 minutes. Then drain through a sieve and lightly squeeze out the soy. Heat together with the tomatoes and spices (the amount of spices really depends on the individual taste) in a saucepan and reduce until the granules no longer float in the sauce. You can also add herbs if you like. I had fresh oregano, Moroccan mint and parsley and added a little bit of it.
- For the hummus:
- Pour off half of the liquid from the chickpeas. Put the remaining contents of the can together with lemon juice, olive oil, tahini (this is not absolutely necessary, tastes good without), pepper and salt in a tall container and use the hand blender to grind to a pulp. If you like it more liquid, you can add water. But I would recommend not making it too runny or the wrap will become soggy.
- Then cut the lettuce, tomatoes and onions. If you like the wraps crispy, you can heat them up in the pan or in the oven. Then you fill the wrap with all the ingredients as you like.
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