These Vegan Grilled Cabbage Wraps epitomize the art of transforming humble ingredients into a culinary masterpiece. The charred, smoky essence of grilled cabbage leaves forms the perfect vessel for a vibrant filling of quinoa and an array of sautéed vegetables. Each component contributes a layer of flavor and texture, creating a harmonious symphony that dances on the taste buds.
The filling, a medley of quinoa, bell peppers, zucchini, and cherry tomatoes, is infused with aromatic cumin and smoked paprika, elevating the dish with a delightful warmth. The lemon juice imparts a refreshing zing, enhancing the overall brightness of the ensemble.
What truly sets these wraps apart is the luscious tahini-based sauce that drapes over the quinoa-filled cabbage leaves. A perfect marriage of creamy tahini, soy sauce, maple syrup, and apple cider vinegar, with an optional touch of sriracha for those craving a hint of heat. This sauce not only ties the components together but also adds a decadent and satisfying finish.
Visually striking and bursting with flavors, these Vegan Grilled Cabbage Wraps are a testament to the creativity and versatility of plant-based cooking. Whether savored as a wholesome lunch, a light dinner, or showcased at a summer barbecue, these wraps offer a delicious and nutritious alternative to traditional wraps, inviting you to indulge in the beauty of plant-powered cuisine. Revel in the smokiness, relish the textures, and delight in the culinary innovation that unfolds with every bite.
Vegan Grilled Cabbage Wraps
Ingredients:
- 1 head of cabbage
- 1 cup cooked quinoa
- 1 cup black beans, cooked and mashed
- 1 cup corn kernels (fresh or frozen)
- 1 red bell pepper, diced
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Salt and pepper to taste
- 1 tablespoon olive oil
- Optional: Hot sauce or vegan mayo for serving
Instructions:
- Prepare the Cabbage Leaves:
- Cut the cabbage into thick slices to create large, flat leaves.
- Lightly brush each side of the cabbage leaves with olive oil.
- Grill the cabbage leaves on both sides until they are slightly charred and tender. Set aside.
- Prepare the Filling:
- In a bowl, mix cooked quinoa, mashed black beans, corn, diced red bell pepper, chopped cilantro, lime juice, salt, and pepper.
- Assemble the Wraps:
- Spoon the quinoa and black bean mixture onto each grilled cabbage leaf.
- Top with sliced avocado.
- Serve:
- Drizzle with hot sauce or vegan mayo if desired.
- Roll up the cabbage leaves, securing the filling inside.
Nutritional Information (Approximate Values Per Wrap):
- Calories: Around 250-300 kcal
- Total Fat: 10-12g
- Saturated Fat: 1.5g
- Monounsaturated Fat: 6g
- Polyunsaturated Fat: 2g
- Sodium: 300-400mg
- Total Carbohydrates: 35-40g
- Dietary Fiber: 10-12g
- Sugars: 4-6g
- Protein: 8-10g