Ingredients
For the Wraps:
- 1 Head Buttercrunch Lettuce
- ½ Small Purple Cabbage
- 2 Medium Carrots
- 1 Bell Pepper
For the Raw Vegan “meat”
- 1 Container Baby Bella Mushrooms
- 2 Medium Carrots • ½ Cup Walnuts
- ¼ Cup Chopped Onion
- 2 Garlic Cloves
- 2 tsp Paprika
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- ½ tsp Sage
- 2 TBSP Nutritional Yeast
- ¼ tsp Sea Salt
- 1 tsp Coconut Aminos
For the Ginger Sauce:
- ⅓ Cup Nut Butter of Choice (Almond, and Cashew are all great options)
- 1 Bottle of GINGER SuperShot®
- 1 tbsp Maple Syrup
- Pinch of Salt if the Nut Butter is Unsalted
Instructions
1. Make the Raw Vegan Meat
- Begin by making the raw vegan meat. Roughly chop the mushroom, carrots, onions, and the garlic and add to the food processor. Add remaining “meat” ingredients and pulse until a meat like texture has formed.
2. Prep the Vegetables and Sauce
- Finely chop the bell pepper, carrots, and purple cabbage.
- Make the ginger sauce by whisking together the nut butter, GINGER SuperShot and maple syrup together in a bowl.
3. Assemble the Wraps
- Assemble the wraps by filling a large lettuce leaf up with the vegetables followed by the raw vegan meat. Drizzle the ginger sauce on top.
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