Vegan Veggie Wrap
Looking for an easy throw together vegan recipe that is plant-based and simple to assemble?
I have several vegan friends in my life, so when I created this meal, it was only natural to think of them and to write a post about it.
Since there are about a million-and-one different diets that people like to follow, from veganic, to vegetarian, to the starch solution, to atkins, to paleo, to ketogenic, to the see-food diet (haha), and many more. You would not believe how many diets are out there. There’s even a cabbage diet. It just doesn’t seem healthy to eat just one type of food. It’s important to eat a variety of foods daily and to make sure that your food is colorful, and not by artificial colors either.
I decided to create this delightful and surprisingly easy to throw together meal. This is so simple that even a child can do this.
Be sure to use all ORGANIC ingredients if you have access to them. Conventional, (non-organic fruit and vegetable crops) produce is heavily sprayed with cryolite, a fluoride-based pesticide. I always buy my produce organic. Cryolite is also sprayed on crops used for animal feed. I usually get all my meat pastured/grass-fed/paleo, meaning they aren’t even grain-finished. At the very least be sure to get organic meats. Fluoride may contribute to a host of diseases including but not exclusive to cellulite, chronic acne, chronic pain, an autoimmune disorder like Hashimotos, a hormonal disorder or hypothyroidism, cysts in the breasts or ovaries, and migraines.
If you can’t find organic produce be sure to check the Dirty Dozen website and APP for more details on how to choose your produce wisely.
Wash with a light solution of apple cider vinegar and water if using conventional or genetically modified fresh produce. I have recommended the most economical way to purchase my favorite brand of ACV for you. I often use dōTERRA lemon and lime essential oils to soak my produce, especially berries. It gets additional residues left by handling and packaging off that plain water just can’t remove. I am all about getting the best deal on everything, so by purchasing this huge bottle, you really get a bang for your buck. I spend countless hours researching the best deals for everything I buy.
Ingredients:
🌯1 tortilla: organic sprouted tortilla, but you can use pretty much any tortilla you want, even a homemade one.
🥒1 zucchini spiraled: if you don’t own a spiralizer, you can always dice your zucchini,slice it into thin slivers with a sharp knife.
You can also use a grater.
🥕1 carrot : shredded, spiralized or diced
🍄1/2 cup mushrooms: cut into quarters or smaller, to your preference
Mine were tiny button mushrooms, I only quartered them, as I like them chunky, and they are a fantastic protein source when combined with corn 🌽and broccoli. Try this recipe including rice and beans too. Be sure to sprout before you cook.
3 cloves of garlic — diced
( I love to employ my frequently used, handy-dandy kitchen gadget tool for dicing anything, and everything from garlic to red bell peppers🌶 to celery. It is by far. one of my very favorite kitchen gadgets and the one I use, most of all.
This tool is powered exclusively by elbow grease and manpower, so is also perfect for camping, and having young children help out in the kitchen.
2-3 stems of green onions: finely chopped
1/4 cup guacamole: Cilantro essential oil was a fantastic addition — WOW!). .. if you are in a pinch, try store-bought guacamole.
Add essential oils to raise the flavor vibe a notch.
1 tablespoon organic virgin unrefined coconut oil
Schriracha –optional — Sky Valley Sriracha Sauce is my fave.
Salt, pepper,any other spices you like. Spice to your preference.
Some people are on a low-sodium diet so it is really up to you.
1. Place the coconut oil on the pan. Please use an iron pan, or the green pan. Aluminum and tephlon (which leaches fluoride into your food) are toxic and should be avoided at all costs.
2. Next throw the garlic and onions into the hot melted oil, and sauté until flavors are evoked, about 2 minutes.
3. In go the zucchini noodles, shredded carrots, and mushrooms. Sauté for another 3-6 minutes, depending on how cooked you want your veggies to be.
4. Toast your tortilla.
5. Transfer your mish-mash of sautéed veggies to the tortilla.
6. Top with guacamole and a healthy squirt of schriracha, for those that “like it hot”.
7. Roll it up and take a bite. Voila!
This recipe is so simple that even if you don’t have a stovetop, a skillet, a toaster, a spiralizer, or a grater — you can simply chop all the ingredients finely, stick them into the tortilla, and thats a wrap. Great for raw foodies who eat tortillas too.
Bon Appetite. I hope you Enjoy.
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I would love to hear your experience in making this recipe, your feedback, please comment below.
To learn more about my take on Thrive Market, CLICK HERE.
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