Serves 1
Directions
- 1Peel the carrots.
- 2Grate the peeled carrots into different bowls by color.
- 3Add shredded vegan cheese to each bowl of grated carrots.
- 4Add a flex egg mixture (ground flaxseed and water) to each bowl.
- 5Mix the ingredients in each bowl.
- 6Spread the carrot and cheese mixture evenly onto baking sheets lined with parchment paper.
- 7Place cherry tomatoes and broccoletti on a separate baking sheet lined with parchment paper.
- 8Drizzle basting oil over the vegetables.
- 9Season with garlic herb salt.
- 10Place all baking sheets into the oven to bake.
- 11Remove the baked carrot wraps and vegetables from the oven.
- 12Carefully peel the baked carrot wraps from the parchment paper.
- 13Spread black garlic hummus over one of the baked carrot wraps.
- 14Place the roasted broccoletti on top of the hummus.
- 15Add roasted cherry tomatoes and sliced avocado.
- 16Drizzle with fig balsamic glaze.
- 17Roll the wrap tightly.
- 18Prepare a green dip by pouring plant-based yogurt into a blender.
- 19Add cilantro to the blender.
- 20Blend until smooth.
- 21Pour the green dip into a small bowl.
- 22Dip the carrot wrap into the green dip and enjoy.
- 23Repeat the process for the darker carrot wrap, spreading black garlic hummus.
- 24Add roasted broccoletti, cherry tomatoes, and avocado.
- 25Drizzle with fig balsamic glaze.
- 26Roll the second carrot wrap.
- 27Dip and enjoy the second carrot wrap.
Ingredients
- 100 g shredded carrot
- 50 g shredded vegan cheese
- 1 tbsp flex egg (ground flaxseed)
- 1 tbsp water
- cherry tomatoes
- broccoletti
- basting oil (olive oil, garlic flavor & herbs)
- garlic herb salt
- black garlic hummus
- avocado
- Italian Classics Fig Glaze (balsamic glaze)
- plant-based yogurt
- cilantro
Equipment
peelergraterbowlsbaking sheetoventongsspatulablender
Tips
- Instead of scrambling for multiple spices and condiments and measuring each one out, use seasoning mixers for big bold flavors.
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