Economical Copycat Veggie Wrap

Vegan Veggie and Quinoa Wrap with Sundried Tomato Aioli | Veggie and the Beast

So folks, it’s official. After over a month of slowly moving items from point Veggie to point Beast, I now am living in a new neighborhood with a new roommate. I can’t complain about the company, but the location is taking some getting used to. It’s not that I dislike my new neighborhood. It’s just too…tempting.

For instance, I have not one, but TWO malls within walking distance. It seems that every corner holds an enticing boutique, and of course a Target sits just a hop, skip, and a jump away. Then there are the restaurants. Oh me, oh my, the restaurants.

Vegan Veggie and Quinoa Wrap with Sundried Tomato Aioli | Veggie and the Beast

This one particular restaurant haunts me. It creeps up on me when I’m hungry, reminding me that an awesome wrap is just a short walk away. A delicious wrap that’s full of veggies, brown rice, and a tangy vegan sun-dried tomato aioli that I could drink with a straw (gross…too far?). In short, it’s amazing. Amazing, expensive, and available for takeout. It’s a triple threat.

In an attempt to sidestep the multi-week veggie wrap purchases that would inevitably ensue, I decided to try my hand at wrap construction. With all the temptations surrounding me, I figured my bank account would thank me for trying to cure my wrap cravings at home.

Vegan Veggie and Quinoa Wrap with Sundried Tomato Aioli | Veggie and the Beast

The vegan aioli is really the star of the show, so I knew if that went awry, so too would my at-home-wrap experience. After my first bite my wallet cried out in joy. It’s creamy, tangy, and has just enough spice from the bit of cayenne.

You know what else rocks about this wrap? I’ve mentioned before that I kind of (/REALLY REALLY REALLY) hate carrots, unless they’re in cake-form, but I totally devour them here. It’s not just because they’re surrounded by good things either…there’s something about the crunch, shape, and slight sweetness of the carrots that makes me actually ENJOY them.

Vegan Veggie and Quinoa Wrap with Sundried Tomato Aioli | Veggie and the Beast

In fact, I have half of a bag left, so I see no other options than to A) make another batch of wraps or B) make carrot cake. Notice how I’m not automatically throwing myself at option B…that’s saying something.

Knowing that this wrap is waiting for me in my lunch box makes me smile. Not only do I have a healthy, economical meal, but I feel like I kind of conquered my new neighborhood apprehension. Moving to an exciting new area doesn’t need to mean throwing dollars at all the fun new things.
My bank account may need to have a talk with me about the clothes cravings, and the nearby cures, but that’s an issue for another day.

Economical Copycat Veggie Wrap
 
Prep time
Cook time
Total time
 
A healthy wrap filled with fresh veggies, protein-rich quinoa, and a smooth and tangy vegan sundried tomato aioli.
Author:
Recipe type: Vegan, Wrap, Quinoa, Healthy
Serves: 5
Ingredients
Vegan Veggie Quinoa Wrap
  • ½ tablespoon olive oil
  • 1 clove garlic, minced
  • 1 cup quinoa
  • 2 cups vegetable broth
  • 1 cup chopped spinach
  • 1 cup chopped romaine leaves
  • 1 cup grated carrots
  • ½ cup alfalfa sprouts
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon dijon mustard
  • 3 tablespoons cashews, chopped
  • 5 Whole grain tortillas
Vegan Sun-dried Tomato Aioli
  • 1 16-ounce container silken tofu
  • ½ cup sun-dried tomatoes (not in oil)
  • 3-4 fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • ¼ teaspoon salt (or to taste)
  • ¼ teaspoon ground pepper
  • ⅛ teaspoon cayenne (optional)
  • ¼ cup extra virgin olive oil
Instructions
  1. Pour the olive oil and garlic in a saucepan over medium heat. When you start to smell the garlic cooking, add the quinoa and toast for a few minutes. Pour in 2 cups of broth, bring to a boil, and then reduce to a simmer and cover for 15-20 minutes. Allow to cool.
  2. Soak the sun-dried tomatoes in water for 5 minutes. After they're loosened up, drain, place in a food processor, and pulse until they are finely chopped. Add the tofu, basil and spices and process until smooth. Slowly add the oil.
  3. Stir the spinach, romaine, carrot, basil, sprouts, cashews, and mustard into the cooled quinoa. Taste it to assess the salt/spice level. If you want to add more, go for it.
  4. Spread a couple heaping spoonfuls of aioli onto a tortilla...don't be shy.
  5. Top with a couple scoops of the quinoa/veggie filling.
  6. Fold two sides into the middle, then wrap, keeping it as tight as possible. Cut in half.

 

Vegan Veggie and Quinoa Wrap with Sundried Tomato Aioli | Veggie and the Beast

It simply means you need to CHOOSE which new fun things to throw your dollars towards. In fact, I’m pretty sure that in creating this wrap I’ve earned myself a new pair of shoes. That’s how logic works, right?

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