Wraps are very versatile, and a wrap with various fillings can work for all tastes. Especially when you start to get creative. Most important is the base filling. There are three good base fillings on this website, chilli mince, refried beans and my special vegan meat sauce. I prefer the refried beans, but for different types of wrap the others are good too. You can also use just a salad base if you have plenty of dressing to pour over it. Some wraps can have l-cysteine in them, of animal origin. I’ve checked up on the Sainsbury’s & Waitrose versions which use a vegan version – but something to be aware of.
Other things you can add into a wrap are numerous. Sliced gherkins, avocodo, olives, tomatoes, roasted peppers, sun dried tomatoes, artichoke hearts, tempeh rashers etc. You can also add sliced vegan sausages, vegan bacon, roasted aubergine, roasted courgette and of course red onion.
Putting a bed of any of the 3 recipes below on the middle of the wrap lengthwise gives you a good starting point. If you’ve cooked any of the recipes in batches, all you need to do is defrost and heat up enough for your needs. You can also use up the below unused sauces from another meal if you should have any left over. On top of the base layer of chilli mince, re-fried beans or vegan meat sauce place a selection of items from the list above. I then like to slather some vegan chilli mayonaise onto that, and put some vegan cheese on last. I find the Tesco brand vegan halloumi to be very good, but any vegan cheese will do. This wrap with various fillings is so versatile & tasty & uses up all those bits & pieces in your fridge!
Don’t overdo it on the fillings though as you will need to roll it up and if there’s too much that’s tricky. You can keep it all wrapped up if necessary with some cocktail sticks. Put it in the microwave and reheat for around a minute and a half to 2 minutes. Enjoy the wrap with some hummus, or red bean pate and maybe salsa and a green vegetable.
vegan gourmet re-fried beans for wraps etc
Ingredients
- 5 whole tins of El Paso refried beans – or similar.
- 5 whole was 4 tins borlotti beans – I upped this as seemed not beany enough!
- 3 whole tins of tomatoes – I accidentally used 4 this time.
- 2 whole packs of Chillies about 6-8 chillies – Scotch bonnet = 1 large; finger chillies 12
- 6 whole medium onions = 1500-1600g
- 3 whole large peppers = 450g
- 2 whole bulbs of garlic. 60-70g
- 2 flat tbsps Marigold low salt stock powder 2 flat tbsps. = 25g
- 2 tbsps Chilli sauce to taste Tabasco or similar
- 2 tbsps Soy sauce to taste – about 2 tablespoons – 30g
- 3 packs enchilada seasoning 28g pack – used 4 packs McCormick chilli seasoning this time.
- 1 tube Tomato puree – 1 tube. 200g
- 1 jar Jar of Sainsbury’s Chipotle paste - 90g
- 3 tbsps of yeast flakes = 10g
- 2 tbsps of smoked chilli/paprika. 12g
Instructions
- Fry the onions, chillies, garlic and pepper together in very large pan until the onions are nicely browned.
- Can do the chillies and peppers in Actifry for 12mins or fry in the pan
- Add in the enchilada or chilli mix just before the end and fry together for a few minutes.
- Add in all the refried beans, and canned tomatoes to the large pan and mix up. Bring to a gentle simmer.
- Add in the soy sauce, stock powder & tomato puree, and keep stirring while it simmers and the flavours integrate.
- Can cook in the oven (on 125°C for 30 - 45 mins or so.
- Finally near the end, add in the borlotti beans and cook for another 5 mins or so on a low heat/in the oven.
- Add more water if needed to get a good consistency. It wants to be wettish, but not too sloppy, or when you put it in the wraps it will go everywhere, but it mustn’t be too dry either. Quite wet, but not too wet!
- Portion up into 350-370g lots – the last time I did it, I used 370g – which is good for 2 standard sized wraps. So 185g per wrap.
- For the wrap, spread the refried bean mix just to the right of centre in a long line, in a wholemeal wrap add on top sliced avocado, some vegan mayonnaise, vegan cheese, griddled peppers, and griddled, tempeh, with a liberal dousing of chilli sauce.
- Roll up and re-heat in the microwave for about 60-90 seconds per wrap.
- serve with veg, hummus, chips etc....
Spicy Vegan Chilli Mince
Ingredients
- 2 packs of Sainsbury’s vegan mince 454g each pack
- 2 packs of Vegi Deli mince – 300g / or a pack of V-bites and a pack of no bull mince from Iceland.
- 2000 g onions
- 6 medium peppers – red are best.
- 20 g yeast flakes – 4 heaped tablespoons is easier.
- 20 g cocoa powder
- 3 onion stock cubes
- 3 low salt veg stock cubes
- 5 cans tomatoes
- 1 large jar Lloyd Grossman tomato & chilli sauce - or similar
- 1 tube of tomato puree
- 5 cans of kidney beans
- 1 scotch bonnet
- 6 chillies – or more
- 2 whole bulbs of garlic
- Soya sauce – 2 tablespoons
- Whole jar of Sainsbury’s chipotle sauce.
- 1 pack of Spag Boll spices – Old El Paso or Schwartz.
- 1 jar of Sacla vegan red pesto
- 1 flat tablespoon of Onion powder
- 1 flat tablespoon of garlic powder?
- 2 flat tablespoons of smoked chilli powder
Instructions
- Finely chop the onions and being sautéing them.
- Crush the garlic into the mix and stir well and keep sautéing.
- When onions and garlic are nicely browning, add in the cans of tomatoes and other dry & wet ingredients (cans of tomatoes, red pest, tomato puree etc.
- Simmer gently.
- Meanwhile, chop the peppers into fairly small pieces ½ cm approx. size and sauté them in olive oil or in an Actifry. At the same time, add in the chillies – chopped quite finely.
- Prepare the various mince types – most of them require a little sautéing in oil – I find the Actifry is best for doing the peppers and the various mince types.
- Lastly add all the ingredients including the beans and peppers to the main pan.
- Add in enough extra water to get a reasonably sloppy mixture – not too wet, but deffo not too dry.
- Put in oven for 45 minutes on around 150° C – stirring occasionally.
- Portion into 275g batches – this is enough for 2 portions of spaghetti Bolognese.
- This amount made 56 individual portions approx. It will keep you going for ages! But you do the work once, then you can just use it as you need it.
vegan meat sauce
Ingredients
- 500 g pack of vegan mince – plant pioneers no bull or similar
- 600 g or 2 large onions Red or white is fine
- 100 g garlic
- 600 g or 2 packs of chestnut mushrooms
- 735 g or 2 cans of brown, red, or green whole lentils already cooked. A mixture of different lentils is good, puy, brown, green.
- 1 tube A tube of tomato puree
- 4 heaped tbsps yeast flakes
- 4 flat tbsps of stock powder
- 2 tbsps. of smoked paprika
- 2 heap tbsps of oregano
- 2 cans of chopped tomatoes.
- 2 tbsps of soya sauce – the naturally brewed sort.
Instructions
- Finely chop the onions in a large pan
- Add some cold pressed rapeseed or olive oil and being sauteeing
- Add in the garlic chopped or crushed – blitzing it in a food processor is definitely easiest.
- Meanwhile wash and pulse blitz the mushrooms so they are in fairly small pieces.
- As the onions soften and begin to brown, add the mushrooms and oregano to the pan with a little extra oil if needed.
- Continue sautéing until the mushrooms are browning too.
- Cook the veggie mince according to the instructions – I generally use my Actifry for this - but you can do it in a wok or ordinary pan.
- Add to the other ingredients, and add in the chopped tomatoes, tomato puree, paprika, stock powder, yeast flakes and soya sauce.
- Cook off for 15 minutes or so, until the veggies and mince are well incorporated.
- Finally add in the pre-cooked lentils and stir briefly – then take off the heat.
- Add any extra liquid to get the consistency so it can be easily spread as in the picture.
- Portion into 250g or 500g containers.
Notes
- portioning this up into some 250g and some 500g containers gives you the most flexibility when you come to use it in a lasagne, moussaka, pastitsio, wraps, or nachos.
- Of course as always, feel free to miss out ingredients, or adjust the contents.
- Make sure you end up with 3,000g of sauce - the best way to do this is by weighing the saucepan first, and making sure it ways' a little over 3,000g more at the end. You can add tomatoes or water to achieve this. That then means you will have 12 250g or an equivalent quantity when you portion it up.
- Mashed potato pie or shepherdess pie uses 365 to 400g per small oblong dish, but any left over can just be refrozen.
