Veggie wraps by @klaraslife 💚 5 corn tortillas 500 g of cauliflower 1 handful of baby spinach 3 carrots, grated 3 medium hot peppers, cut into fine rings 4 Mushrooms, sliced 3 tomatoes, chopped 250 g of white beans avocado 250 g cream cheese (vegan) cilantro sauce 250 ml of vegan yogurt 1 bunch of coriander 1/4 garlic or more on request Juice of a 1/2 lemon salt and pepper . Preheat the oven to 200C/400F. Slice the cauliflower and spread on the baking tray. Drizzle with salt, pepper and olive oil. Roast for about 20 minutes in the oven crispy brown. Spread the corn tortilla wraps with vegan cream cheese and top with vegetables. Roll together and wrap in bread paper. Halve the wraps with a sharp knife and tie with a kitchen yarn. cilantro sauce Put all ingredients in a blender and mix until finely puree. Put in a glass and keep in the fridge. Enjoy! #bestofvegan @bestofvegan bestofvegan Best Of Vegan

  • bestofvegan

    @bestofvegan

    4 days ago
  • Veggie wraps by @klaraslife 💚 5 corn tortillas 500 g of cauliflower 1 handful of baby spinach 3 carrots, grated 3 medium hot peppers, cut into fine rings 4 Mushrooms, sliced 3 tomatoes, chopped 250 g of white beans avocado 250 g cream cheese (vegan) cilantro sauce 250 ml of vegan yogurt 1 bunch of coriander 1/4 garlic or more on request Juice of a 1/2 lemon salt and pepper . Preheat the oven to 200C/400F. Slice the cauliflower and spread on the baking tray. Drizzle with salt, pepper and olive oil. Roast for about 20 minutes in the oven crispy brown. Spread the corn tortilla wraps with vegan cream cheese and top with vegetables. Roll together and wrap in bread paper. Halve the wraps with a sharp knife and tie with a kitchen yarn. cilantro sauce Put all ingredients in a blender and mix until finely puree. Put in a glass and keep in the fridge. Enjoy! #bestofvegan

    Veggie wraps by @klaraslife 💚

    5 corn tortillas
    500 g of cauliflower
    1 handful of baby spinach
    3 carrots, grated
    3 medium hot peppers, cut into fine rings
    4 Mushrooms, sliced
    3 tomatoes, chopped
    250 g of white beans
    avocado
    250 g cream cheese (vegan)
    cilantro sauce
    250 ml of vegan yogurt
    1 bunch of coriander
    1/4 garlic or more on request
    Juice of a 1/2 lemon
    salt and pepper
    .
    Preheat the oven to 200C/400F. Slice the cauliflower and spread on the baking tray. Drizzle with salt, pepper and olive oil. Roast for about 20 minutes in the oven crispy brown. Spread the corn tortilla wraps with vegan cream cheese and top with vegetables. Roll together and wrap in bread paper. Halve the wraps with a sharp knife and tie with a kitchen yarn.
    cilantro sauce
    Put all ingredients in a blender and mix until finely puree. Put in a glass and keep in the fridge. Enjoy! #bestofvegan

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