sunflowerCHUNKS wrap with bean puree and veggie salsa, vegan

Fancy a quick, vegan treat? Then try our delicious sunflowerCHUNKS wraps, which are filled with savoury sunflowerChunks, creamy bean puree and fresh veggie salsas. This recipe is perfect for anyone who wants to enjoy a healthy and flavoursome meal that is both easy to prepare and impressively tasty. Ideal for a quick lunch or a relaxed evening with friends. Organic. Vegan.

Recipe & Photo: Livis Kitchen 6 portions I Vegan l Preparation time: 30 minutes

INGREDIENTS

1 pack of wraps, gluten-free and vegan if desired

sunflowerCHUNKS filling:

1 pack of sunflowerFamily sunflowerChunks

1 tsp sunflowerFamily soup masher (vegetable stock)

1 tbsp sunflowerFamily organic frying oil

1 medium-sized onion, cut into pieces

2 tbsp tomato puree

1 tsp salt

1 tsp paprika, sweet

1 tsp paprika, smoked

1 tsp cumin, ground

1 tsp marjoram, dried

Bean puree:

1 tin of bean mix

1 clove garlic

1 tsp salt

1 tsp cumin

Juice of one lemon

2 tbsp sunflowerFamily organic garlic oil

2 tbsp sunflowerFamily organic white almond butter

1 Handvoll Schnittlauch, in feine Ringe geschnitten

Tomato salsa ingredients:

200 g colourful cherry tomatoes, quartered

1 medium onion, cut into half rings

1 green chilli, cut into slices

1 red chilli, cut into slices

2 tbsp sunflowerFamily organic frying oil

1 tsp salt

1 tsp pepper

1 handful of chives, finely sliced

Ingredients Cucumber salsa:

1 cucumber, crushed into pieces

2 tbsp sunflowerFamily organic garlic oil

1 tsp salt

1 tsp pepper

1 tsp coriander seeds, crushed

PREPARATION

Bean puree:

Place all the ingredients in a blender and blend until a homogeneous mixture is formed. Then pour the bean puree onto a flat plate.

sunflowerChunks 

Mix the sunflowerFamily soup stock (vegetable stock) with 150 ml water and leave the sunflowerChunks to soak in it for 5 minutes.

Then place the sunflowerChunks in a pan with the remaining ingredients and fry with the sunflowerFamily organic frying oil until a Maillard roast is formed.

Pour the finished sunflowerChunks over the bean puree and garnish with some chives.

Tomato-Salsa:

Place all the ingredients in a bowl, mix well and garnish with chives.

Cucumber- Salsa:

Same process as for the tomato salsa. 🙂

Heat or toast the wraps on both sides in a hot pan and fill with the sunflower chunks, bean puree, tomato salsa and cucumber salsa as desired.