Marfigs' Munchies

Adventures in vegan eats and feats

Stuffed creamed spinach wraps

7 Comments

Often when going out to restaurants most vegetarian options always list creamed spinach. I’ve never been wild about it, and certainly now it gives me the shivers, but I do love spinach, and I adore beans, so why not mash them together for a much more superior creamy spinach dish?platedcreamOf course, since we’re at it, there may as well be mini wraps, because life is sad otherwise.

platedcream3It may seem like there are way too many elements to juggle here, but if you set out all your ingredients before hand and prep well then it should spark a zen flow of cooking. 😀

Also, these are totally worth it, because they are filling and tasty, with a complex taste spectrum thanks to the addition of the mushrooms and olives.

pottedspinachIngredients (serves 2):

Buckwheat mini wraps (makes 4 x 10cm wraps or 2 large):

  • 1/2 cup buckwheat flour
  • pinch salt
  • 3/4 cup + 2 TBSP water (more if needed)
  • 1 vegan egg (preferably powder egg)

 Filling:

  • 2 cups packed fresh spinach
  • 1 cup chickpeas
  • 1/2 cup tofu
  • 1/4 cup pitted black olives
  • 150 – 200g sliced mushrooms
  • 1 TBSP nutritional yeast
  • 2 tsp onion powder
  • 1 TBSP jalapeno sauce
  • Tumeric, paprika, oregano and pepper to taste

How-to:

  1. Mix your flour and salt, then add water to your wrap batter in 1/4 cup segments, adding more if needed to create a semi-runny consistency.
  2. Heat and spray a non-stick pan over medium-high heat, testing with a water droplet to see if it’s hot enough. If the water sizzles, pour our the batter 1/4 cup at a time and swirl the pan or use the back of a spoon so that it is even (approx 10cm across)
  3. Cook with lid on top for approx 5 minutes until the edges are cooked and bubbles have formed on top. Flip and cook for another 3 – 4 minutes. As each mini wrap finishes keep them stack on a plate covered to keep them warm.
  4. Meanwhile, in a food processor, blend your spinach until broken down, then add the rest of the ingredients except the mushrooms until mixed but not totally smooth.
  5. When your wraps are done and stacked and covered dunk your mushrooms in the pan and cook in some apple cider vinegar or oil over medium heat for 4 or so minutes, then add the rest of the filling, mix and heat it up for another 4 minutes or so.
  6. Serve with the filling stuffed in the wrap and top with some salad.

Yum! I snatched one before going to the cat shelter on Saturday  and that kept me full for more than two hours before munching the other one with soup for dinner. Best of all, it may not look it because I overstuffed them, but these are totally hand-held, which is my requirement for any sort of wrap, however small! 

platedcream2With all these cats we definitely need our fuel – two have been adopted and will be fetched in two weeks though – yay! Now we have some time to fatten them all up and try and get the snuffles cat recovered, because they are so gorgeous and I just know they will be snapped up soon if advertised. 🙂

platedcream6Oh and yes, I’m sharing this at the upcoming Virtual Vegan Linky Potluck! 😀

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

7 thoughts on “Stuffed creamed spinach wraps

  1. Pingback: Virtual Vegan Linky Potluck 22 « anunrefinedvegan

  2. Ahhh this looks AMAZING! Going to have to make this filling ASAP. Which means I’m going to need to polish off my five millionth batch of “tuna,” speedy quick. I can practically tell just by looking at it that its going to have me sneaking into the fridge and eating spoonfuls of it straight up at stupid o’clock in the morning. 😀

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    • Thank you! 😀 I love totally random midnight snacks – I usually get a savoury tooth as well and end up slurping soup or what not, though this filling may be more refined to eat out of the fridge 😉

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      • I have a couple of complaints to make about this recipe, as it caused me to be injured in a number of ways. First, I enjoyed the pre-mushroom mixture so much that I actually cut my tongue on the blender blades. Second, I was determined to try the final product with basically everything in my fridge, including pita, salad, tomatoes and avocado, which resulted in making my stomach explode.

        I suggest that if you’re going to continue to come up with recipes as insanely delicious as this you should start doing health and safety checks before unleashing them on the unsuspecting public. ❤

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        • Hee! I’m afraid I have the exact same problems with this recipe, but I will take your suggestion under advisement and use double blind studies to determine the risk these types of dangerous recipes might pose.

          Wishing you a speedy recovery! 😀 ❤

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  3. Great idea I love the look of these!!
    Thanks for sharing 🙂

    Like

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