A great vegan lunch that can be pre prepared to save time.
The wrap is made up entirely of a little gem called the mung bean. Considered a super food, this little bean is high in fibre, protein, folate (so great for pregnant mums) and when sprouted contains high amounts of vitamin C. Because of the wide range of nutrients contained in mung beans, they offer health benefits for the immune system, the metabolism, the heart and other organs, cell growth, protection against free radicals, and diseases such as cancer and diabetes.
This easy vegan recipe is gluten and dairy free. Use any vegetable for roasting, a combination of sweet potatoes, peppers or mushrooms work just as well. Serves 4 people with one pancake per person. Serve with a salad or make some sweet potato chips.
1 small courgette (zucchini) sliced lengthways
1 medium aubergine (egg plant) sliced lengthways
Beanies hummus – click here for Beanies Hummus recipe
Mung bean wraps – click here for Beanies Mung Bean Wrap recipe
Salt and pepper
Pre make the hummus.
Pre make the mung bean wrap batter. Pre heat the oven to 180c.
Lay out the sliced courgette (zucchini) and aubergine (egg plant) on a baking tray, drizzle with a little olive oil and season with salt and pepper. Roast in oven for 10 minutes.
Make the pancakes by pouring some of the batter into a hot frying pan and cook both sides until golden. Set aside to cool.
Make up your wrap by placing a couple of spoonfuls of hummus in the middle of your wrap, spread around to an inch off the edge. Place some roasted veg in the middle, some lettuce and tomato and wrap up.
Serve with a salad or some veg chips.