Vegan Baked Potato and Chickpea Wrap
Ingredients
- 6 potatoes
- 2 tbsp corn starch
- 1 tbsp smoked paprika
- 1 tbsp salt
- Oil to taste
Sauce
- 1 onion
- 2 garlic cloves
- 1 tbsp vegan butter
- 250 ml vegan cream
- 2 tbsp mustard
- 4 tbsp maple syrup
- pinch of salt
- 2 tsp vegetable stock plus 1/2 tsp corn starch dissolved in 100 ml water
- juice of one lime
- 1 head of broccoli
- 260 g chickpeas
Additional
- Wraps
- Vegan grated cheese
- Fresh parsley
- Vegan mayo
Preparation
Dice the potatoes and mix with all the other ingredients. Place in the oven for 45 minutes at 200 degrees convection.
Sauté the garlic and onions in vegan butter. Add all the other ingredients for the sauce one after the other. Simmer until the sauce thickens.
Stir in the broccoli and chickpeas. Simmer everything for a further 5 minutes.
Cover the wrap, roll up, and fry on both sides until golden brown.
