These are the standard chickpea flour wraps, but with the addition of kale and dill to the batter to give it a green colour, and to get a little extra veggies in us. This is done by adding the kale, dill and some lime juice to water and blending together until completely smooth. That then becomes the water that you whisk into the chickpea flour to make your batter. I’ve chosen aubergine, pineapple and black beans, along with fresh, ripe tomatoes as the filling, but you can really use anything you like.
I’ve made a basic video of this one so that you can see what I’m doing.
If you enjoy the recipes here, please show your support for this blog by clicking on the ads to help keep the free content coming!
Kale and Dill Wraps with Aubergine, Pineapple and Black Beans
For the Batter:
- 2-3 black kale leaves stalks removed and leaves torn into small pieces
- A handful of fresh dill
- Juice of 1 lime
- 450 ml cold water
- 200 g gram chickpea flour
- 2 tsp baking powder
- 2 tsp salt
- ¼ tsp black pepper
- 2 tsp mild chilli powder
- 1 tsp Dijon mustard
For the Filling:
- 2 tbsp olive oil
- 1 aubergine sliced lengthways, the slices halved and then cut into batons
- ½ pineapple sliced and then each slice cut into strips
- 1 can black beans washed and drained
- 2 tsp garlic puree
- 3-4 medium tomatoes cut into wedges
- 2 tsp harissa paste
- 3 tbsp tomato puree
- 4 tbsp tamari
- 50 ml water
- Vegetable oil for frying
- 150 g vegan cheese grated
- To make the batter, first put the kale with the dill, lime juice and water into a blender and puree until it is completely smooth. Put the rest of the batter ingredients into a mixing bowl and gradually whisk in the kale water, making sure you get all the lumps out. Once you’ve achieved a smooth batter you can set it aside and make the filling.
- Heat the olive oil in a large frying pan or wok. Cook the aubergine and pineapple together, on a high heat, for 6-8 minutes, until the moisture has evaporated and the strips have begun to soften and brown. Add the drained black beans and cook for another two minutes, then put in the garlic puree and fry for a minute more, stirring often.
- Keep the same high heat going and throw in the tomato wedges. Continue cooking for 3-4 minutes, then stir in the harissa paste, tomato puree, tamari and water. Cook for 5 more minutes, or until most of the liquid has evaporated, then set aside.
- Preheat the oven to gas 2/150C/300F.
- In a clean, non-stick frying pan, heat a little of the vegetable oil, until quite hot, and then spoon a ladleful of the batter into the pan. Spread it around the pan, just like a pancake and allow to cook on the one side for about 2 minutes. Use a spatula to gently flip the wrap over to cook the other side. While that side is cooking, spoon about a quarter of the filling (or less if you prefer) onto one half of the wrap, leaving the other half empty, then sprinkle a quarter of the cheese on top. Use the spatula to fold the empty half of the wrap over the filling and then cook on both sides for a couple of minutes more, until they are browned and a little crisp.
- Transfer to a baking tray and keep warm in the oven while you cook the remaining wraps.
- Serve with vegan sour cream and sriracha sauce.
ORDER YOUR COPY OF MY LATEST COOKBOOK
VEGGING OUT FROM AMAZON
AVAILABLE IN BOTH PAPERBACK AND KINDLE FORMAT
WANT TO LEARN TO COOK AMAZING VEGAN FOOD?
SIGN UP TO MY MEMBERSHIP SITE RICHARD CHURCH’S VEGAN COOK SCHOOL
AND GET UNLIMITED ACCESS TO ONLINE VEGAN COOKING CLASSES
Check out my latest recipes here
This is really three recipes in one. The first part of the recipe is the Ceylon curry powder, which is used as the main spice blend for this dish. The second part is the curry itself and the third is coconut rotis that the curry is served with. Ceylon curry powders can vary depending on…
This is a great chilli recipe for those who don’t like eating fake meat, or who want to get more beans and lentils into their diet. It is modelled very much on the chilli recipe from my book Going Vegan, but with a few variations. For example, there is no coffee in this one but…
This is a very straightforward pie recipe that you can use either as a main meal or as part of your buffet on any occasion you might be having. Mini shortcrust pastry pies filled with vegan chicken pieces, courgettes and a creamy vegan cheese sauce. These are great so serve either hot, chilled or at…
A slaw in winter isn’t perhaps the first thing one might think of, and one might even eschew the idea in favour of warmer delights, but with the right ingredients a slaw can be a great winter accompaniment to a variety of dishes. Savoy cabbage is under-used in its raw form (often in its cooked…
Fresh cranberries only appear in the supermarkets for a short time leading up to Christmas and just beyond, so it is a good idea to take advantage of their small window of availability using their unique flavour in a variety of sweet and savoury dishes. As with most edible berries, cranberries work best with sugar…
Of course, you can buy cranberry sauce. You can buy it all year round and I do get a jar or two throughout the year. But you can make cranberry sauce unlike anything you can get on the supermarket shelf. So, when cranberries come into season, it’s one of the first things I do with…
Vegan patè isn’t always so easy to come by, especially a good one. So it’s a great idea to have a recipe close to hand that you can make quickly and without too much fuss. This recipe has got a few extras to make it an ideal Christmas starter. Green olives and walnuts are perfect…
Butternut squash is available in our supermarkets all year round, as opposed to most other autumn and winter squashes, which we only see at those times of year. This availability makes it perfect for dishes that you want to eat throughout the year. One such dish is this Roasted Butternut squash with Lentils and Mushrooms,…