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.
Recipe by Veggie and the Beast at https://veggieandthebeastfeast.com/2012/08/06/economical-copycat-veggie-wrap/