John Myers
Ingredients for 2 servings:
- 100 g soy granules, coarse
- 1 tbsp vegetable stock, granulated
- 500 g tomatoes, pureed
- e.g. cumin
- e.g. turmeric
- e.g. cinnamon
- n. B. Salt
- n. B. Pfeffer
- 1 can chickpeas
- 1 dashes lemon juice
- 1 dashes olive oil
- e.g. Tahini
- tomato(s)
- onion(s)
- Iceberg lettuce
- 4 wraps
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 30 minutes
like a Dortmund snack bar
For the filling: Bring water and vegetable stock to a boil, add the soy granules, and let it steep for 10 minutes. Then strain through a sieve and gently squeeze out the soy. Heat in a saucepan with the passata and spices (the amount of spices really depends on your taste) and reduce until the granules no longer float in the sauce. You can also add herbs if you like. I had fresh oregano, Moroccan mint, and parsley on hand, so I added a little of that. For the hummus: Drain half of the liquid from the chickpeas. Place the remaining contents of the can in a tall bowl along with the lemon juice, olive oil, tahini (this isn’t essential; it tastes good without), pepper, and salt, and blend with a hand blender until a paste forms. If you prefer a thinner texture, you can add more water. However, I recommend not making it too thin, as otherwise the wrap will become soggy. Next, chop the lettuce, tomatoes, and onions. If you like your wraps crispy, heat them in a pan or oven. Then fill the wrap with any ingredients you like.
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