Vegan Bunny Elle

Did you know you can turn your carrots into wraps with only three ingredients?! What could be a more fun way to eat veggies!

We all love a veggie wrap, it’s a perfect handheld food for a quick meal or power snack. But what if we could make the wraps themselves out of veggies too?! Well, yes we can 😉 These carrot wraps are made of only three ingredients – carrots, vegan cheese, and flaxseed, no eggs needed!

You can use these carrot wraps to make so many of the comfort foods that you already love – tacos, wraps, sandwiches… They are cheesy, savory, delightfully sweet from the carrots, and can be easily paired with pretty much any fillings you like. I filled mine with oven roasted broccolini, cherry tomatoes on the vine, avocado, plus a thick creamy layer of hummus, and finished with fig glaze drizzle.

The wraps and fillings are honestly so delicious on their own, but if you’d like to add even more flavors and moisture to your bite, you can make a dipping sauce! I made an almond yogurt herb sauce, but you can also do a BBQ sauce, spicy buffalo sauce, citurs dijon mustard sauce, etc!

Vegan Carrot Wrap No Egg No Flour

Turn your carrots into these flourless wraps with only 3 ingredients!

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Ingredients Method Video

Ingredients

  

• PER wrap-
• 100 g grated carrot I used rainbow carrots, but use any carrots you like
• 50 g vegan mozzarella shreds
• 1 flax “egg” 1 tablespoon ground flaxseed meal + 1 tablespoon water
• For the fillings-
• Hummus of choice
• Broccolini
• Cherry tomatoes on the vine
• Avocado
• Herb infused oil or olive oil
• Seasonings of choice – salt garlic powder, black pepper, oregano etc
• Fig glaze or balsamic glaze optional
• For the dipping sauce-
• 1/2 cup almond yogurt or coconut yogurt
• 1/2 jalapeno pepper
• 1/3 cup chopped cilantro
• 1/2 lemon squeeze for juice

Method

 

1. Preheat the oven to 375°F, we will be prepping the carrot wraps and fillings then bake them together at the same time;
2. To prep the carrot wraps, in a small bowl mix together the flaxseed meal and water, stir to mix well and let it stand to thicken;
3. Combine the shredded carrots, vegan cheese, and flax “egg”, transfer to a baking sheet lined with parchment paper, you can prep as many wraps as you need, the measurements are for per wrap!
4. On another baking sheet, prep all the veggies, drizzle with herb basting oil or olive oil, season with salt, garlic pepper, black pepper to your liking;
5. Bake the wraps and veggies for 15-18 minutes, the cheese in the carrot wraps should be melting and bubbling, the tomatoes should be getting wrinkled, the broccolini should be getting wilted, slightly charred but NOT BURNT! Monitor the cooking and adjust;
6. When the cooking time is up, take out the wraps and let them cool down completely before you remove them;
7. Assemble the wraps with hummus, roasted veggies and avocado;
8. Blend together the sauce ingredients if making a dipping sauce, enjoy!

Video