- Level
- very easy
Description
As a vegan, I often serve veggie paté at home. Everyone likes it, so it’s cheaper to make at home and it keeps well in the fridge for a week. By adding a cup of chickpeas, this recipe can also be used to make vegetarian meatballs.
Ingredients
- For the wraps:
- 1
- tortilla (or pita bread)
- Lettuce
- Clover sprouts
- Radishes, thinly sliced
- Veggie paté (recipe below)
- For the veggie paté:
- ½ cup
- carrots, grated
- ½ cup
- potatoes, grated
- ½ cup
- raw sunflower seeds
- ½ cup
- almond butter
- ¼ cup
- nutritional yeast flakes
- Juice of half a lemon
- 2 tbsp.
- olive oil
- ½ tsp
- salt and pepper
Directions
- Step 1
- Place all the ingredients in a food processor. Blend to the consistency of a thick paste.
- Step 2
- Line a small baking dish with parchment paper. Pour mixture into the dish and spread evenly over parchment paper using a spatula. Bake for 35 minutes at 350 °F.
- Step 3
- Remove from oven and allow to cool for 30 minutes before serving.
To assemble the wraps, spread the condiments in the centre of the tortilla, then add a thick slice of veggie paté and the rest of the vegetables. Roll into a wrap and serve. Great for a packed lunch or a picnic!
