Vegan Banh Mi Wrap

Essay season came early this year, and with it a broken laptop and a less than enthusiastic attitude towards having to wander down to campus daily to use the school computers to finish my work.

What with my luck, I’m happy that Lex took over the recipe development this week to create these super simple, lunch-box ready vegan banh mi wraps.

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Simply:

Slice

Fry

Roll

DONE!

Lunch on the go has never been easier.

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Don’t forget to snap a quick pic before running out the door and tag us on instagram at @lavenderandlavish, we love to see your recreations of our recipes.

Enjoy!!

Recipe: Makes 4 Servings

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Ingredients:

Vegan Banh MiΒ Wrap

  • 2 Whole Wheat Flour Tortillas
  • 1/2 Avocado
  • Pickled Carrots
  • 1/2 cube Firm Tofu
  • 1/2 Cucumber, sliced thinly
  • 2 tbsp Peanut Butter
  • 2 tsp Soy Sauce
  • 1 tsp Ground Ginger
  • Pinch Black Pepper
  • Panko Bread Crumbs
  • 1 tbsp Coconut Oil
  • 1/8 tsp Red Chilli Pepper Flakes
  • Water, to dilute sauce
  • 1/4 cup Almond Milk

Steps:

10 minute prep.

Vegan Banh Mi Wrap

  • Slice vegetables and lay evenly on two wraps.
  • Cut tofu into 1 inch strips, get coconut oil heating in a skillet on medium-high heat.
  • Coat tofu in almond milk and then the breadcrumbs before frying in the coconut oil.
  • Fry for about 2 minutes per side, or until crispy.
  • To make the peanut-soy sauce, combine peanut butter, soy sauce, ground ginger, black pepper, red chilli pepper flakes, and water (1 tbsp at a time until the sauce is the creamy consistency that you want it to be) and whisk to combine.
  • Finish by assembling the tofu atop your veggies, coating on a generous amount of peanut-soy sauce, and rolling those wraps up.
  • Enjoy!
Nutritional Information:
Per 1 Serving –
Calories: 227 cal | Total Fat: 15g | Sat Fat: 4g | Unsat Fat: 3g | Carbohydrates: 15g | Natural Sugar: 1.5g | Fibre: 4g | Sodium: 200mg | Protein: 10g
Log & Lex.

 

 

 

 

One thought on “Vegan Banh Mi Wrap

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