For those of you who know me well will know that I love the meatless options that are becoming available. Within the past few years this category of food has exploded with variety and for us vegetarians and vegans, and it is so awesome to have more sources of protein as well as versatility to make different dishes. These are my homemade special wraps, and they use the chunky pulled peas product by a company called Lazy Vegan. The flavours here are inspired by the traditional Indian cooking I have grown up with but with a bit of a modern twist!
This recipe is a little longer, taking roughly one hour to one hour and a half, depending on how quick you are or if you are like me and tend to relax and enjoy the cooking process! However just by following these steps you will easily have something tasty and nutritious for all the family to enjoy, or you can even make these up the day before for you to take to work if you really want, these wraps are awesome at any time of the day in any place really, the choice is yours!
- 1 Bag of Lazy Vegan Pulled Peas Protein Chunks (approximately 280g, if you cannot find this, any other meatless chunks substitute will work)
- Rapeseed Oil (olive oil as well if you have it)
- Star Anise
- 1 Fennel
- 1/2 Stick of Celery
- 400g of Chopped Tomatoes or Passata
- Sea Salt
- Black Pepper
- Fresh Chillies (Finger Chillies)
- 50 – 100g of Butter
- Garam Masala (your own homemade mix or a store bought mix)
- Red Chilli Powder
- Ground Cumin and Coriander Powder
- Fresh Coriander
- Vegan Mayonnaise
- Lime Juice
- Celery Salt
- Fresh Parsley
- Peppers (a mix of colours)
- White Flour Tortilla Wraps
- First thing to do is the prep work, dice the fennel and celery. Chop the peppers into slices, as many as you want to include into your wrap and for how many wraps you are making. Shred the lettuce, again as much as you need for the number of wraps. Finely chop the fresh coriander, parsley, and ginger. Finally chop up the fresh chillies.
- In a large pan heat up a generous amount of rapeseed oil, to a medium heat, in this oil put in 2 cloves and 2 star anise to help flavour the oil, once you see bubbles form on the cloves and star anise the oil is ready for the diced fennel and celery, put it in and gently fry until soft and translucent.
- Once the fennel and celery is soft, add in the chopped tomatoes, along with an appropriate amount of sea salt and black pepper (think about how much water you will be adding), then add around 1 spoonful of diced ginger, 2 spoonfuls of fresh chopped chillies, 2 – 3 heaping spoonfuls of ground cumin and coriander powder, 1 heaping spoonful of garam masala, 1 full spoonful of red chilli powder, and 1/3 spoonful of turmeric powder. To balance the acidity of the tomatoes, add a few pinches of sugar.
- If you wish to make it slightly creamier add the butter in at this point, but if you are watching your weight then feel free to leave this out.
- Mix this sauce thoroughly until no powder is left and it is all mixed in, turn the heat to a low simmer, and cover the pan with a lid and let the sauce brew until the oil has risen to the top of the sauce.
- Once the oil the has risen then add in the fresh coriander and the pulled peas chunks and stir this is in with a little bit of hot water, not too much however as we want our filling to stay relatively thick. Turn the heat back up to a medium – high heat until cooked, it should take around 20 minutes.
- To prepare the aioli for the wrap, squeeze a generous amount of vegan mayonnaise into a bowl, and mix in a few pinches of celery salt, a few drops of lime juice, some black pepper, and a generous amount of fresh parsley and mix until it is all combined.
- For the peppers, gently fry them in a pan with a little bit of olive oil just to take the raw bite off them.
- To assemble the wrap I paste the aioli all over the wrap, then I start with a bed of shredded lettuce on one side of the wrap in a thick line, then I add the pulled peas chunks mixture on top, not too much as you do not want to overload the wrap, and then I finish it with the peppers and rolling it up tightly.
- Then the last thing to do is to cut it if you wish and then enjoy!
There you have it, my version of wraps, its rather filling and nutritious, full of protein and micronutrients from the vegetables, and is completely vegetarian friendly and vegan friendly if you take out the butter! This will be sure to impress your friends at work when you pull these out at work, and it will impress them even more that its cheaper than the wraps they might buy through the meal deal offers that many places offer. I look forward to hearing how you get on with this slightly longer but still simple recipe!
See you soon!