We’ve been eating more vegan food lately, and these tasty vegan wraps satisfy even my French meat-and-cheese-loving husband. These vegan wraps are the perfect things to make if you’re serving lunch to people who normally love a good hamburger. They are unbelievably… tasty!
You need some prep work in advance. Peel and slice an eggplant in 1/4″ slices. You want it thin enough that it will roast, but not so thin it gets crispy instead of chewy. I’ve done this step without first peeling the eggplant, but that can get a bit too chewy. As in – you need to pull the stringy skin out of your mouth. Better to peel them too. Spritz some olive oil and herbamare or salt, then put them in the oven at 375°, turning them every fifteen minutes until cooked. (About 45 minutes total).
You can also roast the garlic at the same time. You need four large cloves, unpeeled. This just needs to roast for 20-30 minutes.
Meanwhile, wash and slice about 2 cups worth of mushrooms. Stir fry them in some olive oil and sprinkle with salt.
Before you’re ready for wrap assembly, you’ll want to make the sauce. I used the Caesar Salad Dressing recipe from the Eat to Live coobook with only slight modifications. You blend the garlic with 1/3 c cashew butter, 1/3 c almond milk, 2 T lemon juice, 1.5 T nutritional yeast, and a heaping tablespoon Dijon mustard.
This dressing is so good I could eat it with a spoon. It’s worth it to roast the garlic first so the taste is not too tangy.
Everything is ready for wrap assembly. I prefer using buckwheat galettes. If you can’t buy them ready made, here is a tutorial for how to make them. I really think this is much better than the GF ready-made wraps I can buy (which you don’t fry in the same manner – the galettes are so good). Of course you can use regular wraps, but if you have the possibility of using galettes, I recommend it.
Place the galette on the skillet, which has enough olive oil to prevent it from sticking. Smear a generous spoonful of hummus on the wrap.
Add the eggplant and mushrooms and let it cook until the galette turns crispy on the edges.
When I’ve made this, I often add a half-avocado right at the end when I’m not planning on cooking it any longer. I highly recommend it, but I didn’t use it this time because we’ve been going a little crazy on the avocados lately. I also add a crispy green lettuce leaf and pour the sauce over that. About 2 Tablespoons worth.
Fold the galette in half. And serve warm!
And that’s it! My husband told me he could always eat vegan as long as I’m cooking it. 😉 He’s a sweetie pie, isn’t he? This recipe serves 2 hungry people or 4 reasonable ones. I’ll just pretend we’re the latter.
- Caesar Dressing Sauce:
- 4 cloves roasted garlic
- ⅓c cashew butter
- ⅔ c almond milk
- 1.5 T nutritional yeast
- 2 T lemon juice
- 1 heaping T Dijon mustard
- Wrap ingredients:
- 1 eggplant
- 2 c mushrooms
- 4 buckwheat galettes
- hummus - 4 heaping tablespoons
- 4 lettuce leaves
- 1-2 Avocados (optional, but recommended)
- Peel, slice and roast the eggplant with olive oil and salt.
- minutes or so at 375°F, turning every 15 minutes.
- Roast the garlic in the skin 20-30 minutes (in the oven with the eggplant).
- Wash and slice the mushrooms. Cook them in olive oil and sprinkle some salt.
- Blend the ingredients for the Caesar dressing.
- Place a wrap on a skillet with some olive oil.
- Spread a spoonful of hummus on top.
- Add the eggplant and mushrooms.
- Let it cook until crispy. At the last minute, add avocado, lettuce and sauce.
- Fold over and serve warm.