|Vegetarian Lunch Poop Wrap|
I started making bean wrap filler’s years ago after learning Gillian McKeith’s Chickpea Burger recipe. Since then I’ve been tweaking the recipe depending on what I have in the house at the time, and I’m happy with my version. I find them to be easy to throw together and a filling healthy lunch. I suppose they are similar to a baked falafel in many ways. Its good to eat vegetarian from time to time.
You can bake them however you like – in little rounds, or in longer segments like I do in order to fit nicely into wraps for lunch. The Dragon looked at them the first time I made them and asked “why are you baking poops?” From then on they were called Lunch Poops and I can’t call them anything else. I’ve been making them again recently in line with my goal of getting healthier so I decided to share them with you. It’s fool proof cooking and does just over 2 weeks of lunches for one or one week for two 🙂 I freeze whatever is unused, and they defrost absolutely fine. I recommend these as an easy high protein, high fibre lunch wrap filler. They taste good and I feel good after I’ve eaten them.
- 2 cans of beans, drained. (I had kidney beans and butter beans in the cupboard so used them. Chickpeas would also go well)
- 2 tsp dried coriander leaves
- 1/4 tsp cayenne pepper (or more if you like your spice)
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp vegetable stock powder
- 2 garlic cloves, minced
- 3 frozen spinach cubes, defrosted and drained of excess water
- 1 onion, diced
- 2 carrots, grated
- 2 tbs tahini
- 1/4 cup sunflower seeds
Use whatever veggies you have on hand (aside from tomato, because there is too much water in it and they will go gluggy). Change up the herbs and spices, add chilli or more cayenne pepper to heat them up, and experiment with different beans – chickpeas hold together really well but any and all beans have worked fine for me so far. I eat them in wraps, but you could eat them in burgers, or cook little rounds to throw through a salad for a filling vegetarian feast! Yum.
- Preheat your oven to 200 degrees Celcius.
- Add all of the ingredients to a large bowl.
- Mix using a hand held mixer or add to your blender and pulse until blended. It is ok to leave a few chunks for texture so you don’t need to go too crazy, but at the same time make sure it is well incorporated into a paste.
Not pretty, but yummy.
- Line a tray or two with baking paper. Form 12 portions into whatever shape you like and add to your tray(s). Your hands will get messy. So be willing to wash them afterwards.
Amusingly I don’t own any baking trays,
but casserole dishes work fine when lined with baking paper.
- Bake for about 25 minutes or until just browned on top
- Allow them to cool before refrigerating in layers separated by baking paper.
Serve however you like! Through a salad, or as I do on a wrap.
My Take Aways
- Total Fat3.1 g
- Saturated Fat0.4 g
- Polyunsaturated Fat1.7 g
- Monounsaturated Fat0.8 g
- Cholesterol0.0 mg
- Sodium133.7 mg
- Potassium325.7 mg
- Total Carbohydrate17.5 g
- Dietary Fiber6.5 g
- Sugars0.6 g
- Protein6.4 g