Harissa Wrap w/ Roasted Vegetables
Ingredients:
– 1 cup Soy curls
– 1 can of butter beans
– 4 tablespoons Harissa paste (adjust to taste)
– 1/2 cup vegetable broth (adjust for desired sauce consistency)
– 4 cups kale, chopped
– 1 small red onion, sliced into strips
– 1/2 red bell pepper, sliced into strips
– 1 carrot, diced
– 1 can chickpeas, drained and rinsed
– 2 tablespoons olive oil (divided)
– 1 teaspoon onion powder
– 1 teaspoon smoked paprika
– 1 vegetarian chicken bouillon cube (optional)
– 1 teaspoon minced garlic
– Salt and pepper to taste
– 2 vegan naan breads
Instructions:
1. Roast the Vegetables:
– Preheat your oven to 400°F (200°C).
– Place the sliced red onion, red bell pepper, and diced carrot into a roasting pan.
– Drizzle with 1 tablespoon of olive oil and sprinkle with salt, pepper, smoked paprika, and onion powder. Toss to coat evenly.
– Roast in the oven for 20-30 minutes, checking and stirring occasionally, until the vegetables are tender and slightly caramelized.
2. Prepare the Harissa Butter Bean Sauce:
– In a blender, combine the butter beans, Harissa paste, and vegetable broth. Blend until smooth, adjusting the broth quantity to reach your desired sauce thickness. Season with salt and pepper to taste.
3. Drain soy curls and add 1 tablespoon of olive oil to a frying pan. Toss in soy curls and toss for 7-10 minutes on medium heat. Add salt and pepper to taste. And set to the side when done.
4. Sauté the Kale:
– In the same frying pan, heat 1 tablespoon of olive oil over medium heat.
– Add the minced garlic and sauté for about 1 minute until fragrant.
– Add the chopped kale and cook, stirring occasionally, for 5-7 minutes until wilted and tender.
5. Assemble the Wraps:
– Spread the Harissa butter bean sauce evenly over the vegan naan bread.
– Layer the roasted vegetables, sautéed kale, soy curls, and chickpeas on top.
Fold the naan bread to form wraps and enjoy!
Recipe Key
Gluten Free
Vegan
Vegetarian
Dairy-Free
Naturally Sweetened