This is as tasty as it looks. Recipe is from Easy Vegan by Women’s Weekly.
Serves 2.
Ingredients:
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1 large potato cut into 1cm pieces
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2 tbs of extra virgin olive oil
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1/2 cup of frozen peas
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2 tsp of curry powder
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2 red quinoa wrap or mountain bread
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2 tbs of vegan mayonnaise
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30g of baby spinach
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1 small cucumber
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1/2 small red onion slices
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1/2 cup of fresh coriander
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2 tbs of mango chutney
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1/2 a lime cut into wedges
Method:
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Boil, steam or microwave potato until it is tender. Drain.
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Heat oil in a medium frying pan over high heat. Cook potatoes, peas and curry powder, stirring for 3 minutes until potatoes are slightly mashed and peas are hot.
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Spread wraps with mayonnaise, top with spinach leaves, cucumber, onion, coriander, potato mixture and chutney.
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Roll up, serve with lime & enjoy.
