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Spicy Mango Chili Wraps

Spicy Mango Chili Wraps

Raw. Vegan. Not Gross. - Sn 1/Ep 8Raw. Vegan. Not Gross. - Sn 1/Ep 8

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Laura prepares the perfect dish to bring to a party — they probably won't even know it's vegan.

Recipe

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Spicy Mango Chili Wraps

Ingredients

  • Half a head of cabbage

  • 1 carrot, cut into matchsticks

  • 1 bell pepper, cut into matchsticks

  • 1 mango, thinly sliced

  • 1 handful sprouts

  • Filling: 1 tablespoon sesame oil, 1/4 cup maple syrup, 1/2 teaspoon salt, 1/4 cup almond butter, 1 tablespoon nama shoyu, 2 tablespoons ginger diced, 1/4 cup lemon juice, 1/2 cup walnuts, 1 cup cashews, 1-2 tablespoons chili flakes

Instructions

  1. In a high-speed blender or food processor, puree all the filling ingredients, except the cashews.

  2. Add cashews and pulse it a few times, but we really want to keep that keep it chunky.

  3. Now just assemble: Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. arrange the carrot, bell pepper, mango, and some sprouts, and then fold the sides in.

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Transcript

- If you're a closet vegan, but you still want to bring a great dish to a party, this is a perfect thing to bring. It's super fresh, bright, tastes great. No one will know it's vegan. You don't have to tell anybody. Let's make it. So first, we're just gonna make the filling. Sesame oil. Fresh lemon juice. Always use fresh, it just taste's so much better. Maple syrup, which isn't technically raw, but most raw foodists use it. And just a little bit of nama shoyu, which is basically the soy sauce that raw foodists use. It's unpasteurized, so it still has the living enzymes, so that's why we like it. So those are all of our wet ingredients. Now we're just gonna put the dry stuff in. Let's put some ginger. It's so good for you. Great for immunity, digestion; you want more of it in your life. Chili pepper flakes. A little bit of cayenne. Don't be afraid of the spice. A little bit of salt. Let's get some almond butter in there. We're also gonna throw some walnuts in. Let's blend it up. So those of you who are scared of the spices, the short answer is just suck it up. Spices like cayenne and chili pepper are just so good for you. They're great for immunity and they're also really good at revving up your metabolism. It's also a nice alternative to just dumping a bunch of salt into your recipes. At this point, we're gonna put in our cashews. We're just gonna pulse it a few times. We want it to retain that kind of meaty texture. That's plenty. Now our filling's done. So now is just about assembly. We're gonna start with just cabbage leaf. These are super high in fiber, beta carotene, and they're also really beautiful, which is always the most important thing. Now, we're just gonna put a couple tablespoons of the filling in here. I like to put some mango. Really beautiful and get some vitamin C. Some bell pepper. Some carrot. Jicama. All of this is just super high in fiber and delicious. And some sprouts. This is pretty much done. You can just wrap it up. This is how I would eat it. However, if you're trying to win the Martha Stewart award, you can also tie it up with a nice little chive, and make it look cute and not rip the thing. That's it.

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