Wrap with pea mushy peas, seitan and all sorts of

Ingredients for 2 servings:

• 2 wraps
• 225 g peas, frozen
• 1 bunch of chives
• 1 bunch of basil
• ½ organic lemon(s), grated peel
• 3 tbsp lemon juice
• 1 tsp sea salt, coarse
• ½ tsp pepper, mixed, ground
• 6 tbsp olive oil
• 200 g seitan
• 1 onion(s)
• 2 garlic cloves
• 6 tbsp Crema di Balsamic vinegar
• ½ tsp smoked salt (applewood smoked salt)
• 3 pinches of sweet paprika powder
• 6 tbsp olive oil for frying
• 20 g spinach, fresh
• 75 g cocktail tomatoes

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan

Pea Mush: Briefly cook the peas in boiling salted water, drain, and let cool. Finely chop the chives and basil. Mix the peas, herbs, lemon zest, and lemon juice with pepper, salt, and olive oil, then puree. Seitan: Cut the seitan into strips. Peel the garlic and onions. Dice the onions and finely slice the garlic. Add the olive oil to a pan and fry the seitan. After 4 minutes, add the garlic and onions. After another 7 minutes, add the balsamic vinegar, smoked salt, and paprika. Stir and remove from the heat. Finely chop the spinach. Quarter the cherry tomatoes. Place the wrap on a plate. Spread the pea mush evenly over the wrap. Spread the fried seitan over the wrap. Arrange the tomatoes on top and scatter the spinach over the wrap. You can also find the recipe here on my blog: https://www.vegan-cooking-with-thalija.de/archive/753/dsc00322