Vegan Potato Wraps // Recipe Week


Welcome back to another recipe week! I have been looking forward to sharing more recipes with you and I hope there will be a few, if not all, that will interest you. Not eating gluten or gluten free alternatives you have to get a bit creative when wanting to eat wraps and other flour based foods that are just... so good! These wraps based on potatoes definitely do the job for when I'm in the mood for something a bit more fancy for dinner. These wraps, as you are going to see, are super easy to make:

4 servings // time: 2 – 3 hours incl. cooling and baking time

Ingredients:
28 cups (9 lb) peeled and cubed potatoes (4 kg)
1 tsp. Himalayan salt

Method:
Peel the potatoes. 


Cut the potatoes into cubes and boil in a pot for 10 - 12 minutes until tender without salt.

Strain away the water, mash the potatoes with potato masher and stir in the salt

Set the potato mask aside and allow to cool for 30 minutes. Allowing the mash to cool will make it easier to work with however you can also skip the cooling and go straight to the making of the wraps. 

Preheat the oven at 400 degrees Fahrenheit or 200 degrees Celsius, hot air.

Take about a handful of the potato mash and place onto a baking sheet lined with baking paper. I could fit 4 wraps on the baking sheet. Use your fingers and hands to smooth out and flatten the mash into a circular wrap.

Bake in the oven for 15 minutes until golden, flip the wraps with a pallet knife and bake for a further 5 minutes. Repeat with the rest of the potato mash. 

Serve when done baking or allow to cool – heat up in the oven before serving. The wraps are definitely best the day of making them; otherwise, they will easily breaks and do not bend easily. 

Enjoy!

Want more recipes? 





We served the wraps with:
Baked onion from page 51 in ”Movie Night”.

Tomato sauce from page 26 in ”Movie Night”.

Baked cauliflower slices cut into smaller pieces from page 48 in ”Movie Night”

Grilled red bell pepper cut into thin slices from page 63 in ”Movie Night”

Curry pesto, make with sunflower seeds instead of cashews from page 20 in ”Movie Night”


Instead of using potatoes, you can also use sweet potatoes but do keep in mind that sweet potatoes add a sweetened flavor to the wraps. Thank you so much for reading and I hope you liked today's recipe. See you tomorrow. 

Soluuna