A super easy vegan wrap packed with butternut, edamame, walnuts and red cabbage that you will adore. Pumpkins and butternut squash is in the season now! Why not try out my vegan wrap and I am sure you will love it as much as I do!
This recipe is so simple, is extremely suitable for a quick lunch! You can prepare most of the ingredients a night below! Wow, right!? Hope you will give this recipe a try! The complexity of the taste and texture in this will defiantly not disappoint you! I promise! This recipe has been a favourite in our household and it is still one of our staple lunch recipe.
The Star of The Recipe:
The Benefits of Edamame
This wrap is packed with great healthy ingredients but instead of introducing butternut squash which everyone is so familiar with it already. I would like to talk about Edamame.
Edamame is a great source of protein which means it will make you feel fuller after the meal. Edamame is also rich in vitamins and minerals especially Vitamin K. Vitamin K is useful to prevent bleeding problems and it promotes healthy bone [source]
What Can I Prepare The Night Before?
Edamame
First of all, you can pre cook your edamame a night before and store it in your refrigerator with skin on. Only remove the skin when you wants to eat it. it can be store up to 2 days after it is cooked.
Butternut Squash Puree
Secondly, the puree can be prepared and store it in the freezer like how you store your baby food in the ice cube tray. The taste will be the same after reheating it. This will save a lot of your time cooking everything at once. It can be store up to 3 months in the freezer. You can always replace this with pumpkin or even sweet potatoes if you like.
Recipe:
Butternut Squash Vegan Wrap
Ingredients
- ¼ Butternut Squash
- ¼ Red Cabbage
- ½ cup Edamame
- ¼ cup Walnuts
- 1 tbsp Seeds (Any seeds of your choice)
- 3 cloves Garlic
- 1 tsp Turmeric
- 2 tsp Salt
- 1 tsp Black Pepper (you can omit this if you are cooking for kids)
- 2 Wraps/ Flat Bread
Instructions
- Slices and garlic and red cabbage then set it aside.
- Remove the skin of the butternut squash and slices it into thin slices.
- Lightly toast the walnuts and seed with olive oil and set it aside.
- Put the butternut squash into a frying pan with a little of olive oil, flip it after 3 minutes then add in the garlic. Cook until the butternut squash is slightly soften.
- Add in water to cover all of the ingredients and let it simmer until it is soft and almost no liquid in the pan. (If the butternut is not soft when the water ran out, just add in more water)
- Add in turmeric, black pepper and salt then mash the butternut squash.
- On another pot, cook the edamame according to the package instruction, then remove the skin and keep the edamame beans.
- Once all the ingredient is ready, you can now assemble your wrap!