Name: Sweet and spicy vegan everything wrap
Total time: 2400 s
Yield: 4
Ingredients: 4 carrot; 1 lime; 12 vegan meatball; 4 olive oil piadina; 1 pot houmous with extra virgin olive oil; 60 gram wild rocket; 1 bunch parsley; 4 white onion; 1 tablespoon soft dark brown sugar; 1 pack baby beetroot; 50 gram cashew nuts; 1 teaspoon chipotle chilli paste

Step 1

Preheat the oven to 180°C/160°C fan/gas mark 4.

Step 2

First, make the caramelised onions. Put the sliced onion (4) into a baking tray and sprinkle over the sugar (15 g) , 1 tbsp olive oil and a pinch of black pepper. Stir to coat evenly, then bake in the oven until the onions are tender and golden and the sugar has caramelised – around 25 minutes.

Step 3

While the onions cook, tip the beetroot (1 pack) , cashew nuts (50 g) and chilli paste (5 g) into a blender along with 1 tbsp olive oil and a pinch of salt. Blitz until smooth and combined. Set aside.

Step 4

Put the carrots (4) into a small bowl. Add the lime juice (1) and a little black pepper, mix, then set aside.

Step 5

Heat a splash of olive oil in a wide-based pan and fry the veggie balls (12) , turning occasionally, for 5 minutes.

Step 6

Just as the onions finish cooking, put the piadinas (4) into the oven to warm through.

Step 7

Assemble your wraps by smearing spoonfuls of houmous (1 pot) and beetroot dip over each of the warm piadinas. Top each one with shards of carrot, rocket (60 g) and three of the meatballs, then add the caramelised onions and a scattering of fresh parsley (1 bunch) before rolling up the wraps. Wrap some foil around the bottom of each wrap to prevent mess, if you like.

Sweet and spicy vegan everything wrap

RECIPE

Ingredients

For the caramelised onions

For the beetroot dip

Method

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