Vegan Creamy Baked Wraps
- Ready In:
- 1hr
- Ingredients:
- 16
- Serves:
-
1-2
ingredients
-
Filling
- 1⁄2 cup canned pumpkin
- 1⁄4 cup packaged frozen spinach, thawed and drained
- 1⁄4 cup Better Than Cream Cheese cream cheese substitute
- 1⁄4 teaspoon nutmeg
- salt and pepper, to taste
-
Sauce
- 1 cup sliced mushrooms
- 1⁄2 cup sliced onion
- 1⁄4 cup low-fat tofu
- 1⁄2 cup non-fat soymilk
- 1 -2 teaspoon crushed garlic
- 1⁄2 teaspoon celery salt
- 1⁄2 teaspoon dill
- 2 tablespoons Better Than Cream Cheese cream cheese substitute
- salt and pepper, to taste
- 2 whole wheat tortillas
- vegan parmesan cheese (optional)
directions
-
Filling:
- Combine filling ingredients and set aside.
-
Sauce:
- Saute mushrooms and onions in small amount of water until cooked.
- Puree tofu, garlic, soy milk, celery salt, salt and pepper with hand blender until smooth.
- Stir in mushrooms and onions.
-
Assembly:
- Place 1/2 of filling mixture in each tortilla shell and wrap up like a burrito.
- Place filled tortillas in smalled greased baking dish.
- Pour sauce over tortillas.
- Sprinkle with vegan parmesan.
- Bake in 375 oven for 40 minutes or until sauce is mostly thickened and bubbly and tortillas are hot.
- Let sit for 5 minutes and then enjoy!
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RECIPE SUBMITTED BY
I'm a diabetic vegetarian who loves to cook but lives on her own - it can be a challenge! I tend to modify lots of recipes - I use the ideas but tweak them to my tastes and diet. I lived overseas in Taiwan a while back and was highly influenced by the culture and the cuisine.