Purple vegan wraps

Purple vegan wraps

Add some color to your meals! Try these vibrant purple wraps filled with fresh vegetables and aromatic white bean paste to put an end to boredom on your plate.


  • Buckwheat groats: 1 cup
  • Lemon juice: 1 tablespoon
  • Red cabbage: 0.5 head
  • High-protein soy milk: 0.5 cup
  • Salt: 1 pinch
  • Ground flaxseed: 1 teaspoon

Wrap fillings

  • Avocado: 1 piece
  • Carrot: 1 piece
  • Cucumber: 1 piece
  • Romaine lettuce: 4 leaves
  • Yellow bell pepper: 0.5 piece

White bean paste

  • Canned white beans: 240 g
  • Garlic: 3 cloves
  • Lemon: 0.5 piece
  • Salt: 0.5 teaspoon
  • Black pepper: 0.5 teaspoon
  • Olive oil: 1 tablespoon
  • Spring onion: 0.5 bunch


Chop the cabbage into smaller pieces and use a slow juicer to extract the juice. Blend soaked buckwheat, ground flaxseed, soy milk, and ⅓ cup of cabbage juice in a food processor until smooth and fairly liquid dough forms. Season it with salt and mix well. Pour the dough onto a heated pan and fry each of the pancakes on both sides until lightly golden.

Finely chop the garlic. Heat olive oil in a pan and sauté the garlic until fragrant. Drain the beans using a sieve and transfer them to a bowl. Then add garlic with olive oil, lemon juice and zest. Crush the ingredients with a fork, season with salt and pepper. Finely chop the spring onion and add it to the paste, then mix well.

Remove the avocado pit and skin and slice it. Use a vegetable peeler to cut the carrot into thin strips. Slice the bell pepper and cucumber into sticks.

Place each pancake on a piece of plastic wrap. Then spread white bean paste over it, place a lettuce leaf, bell pepper, carrot, avocado, cucumber, cabbage pulp, an extra portion of white bean paste, and another lettuce leaf. Roll up the wraps tightly.

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