Midweek Quickie: Okra & Bhaji Wrap
I'm getting bloody good at this gluten free, vegan wrap malarky. I have no idea why more places don't offer vegan sandwichy options, it's bloody easy- and that's coming from a chronically lazy woman who until 6 months ago was heavily addicted to cheese & mayonnaise. Get your act together food-to-go providers! You're letting the side down. I'm glaring particularly hard at you M&S...
Anyway, I joined Twitter this week and they happen to have a @veganrecipehour, where once a week there's a theme and people share recipes and talk to each other and it's actually rather good. So, I'm in there sharing a What's in the Tiffin Tin post and then this rather lovely looking recipe popped up. I admit that I didn't (and still haven't) properly read it, but I was instantly inspired by the idea due to knowing I had a delicious onion bhaji leftover from my favourite Sri Lankan eatery Dosa Sambal, and a nice seedy BFree wrap just sitting in the kitchen waiting to be used. I also had a lot of okra from Lewisham Market that I've been searching for new and interesting ways to use, so in it went. And that's pretty much the story of how my new best wrap was born.
Any road, it takes seconds to make, marginally longer to eat and I wish I had another one. Like, now. Someone get/make me some bhajis. Please. I'm hungry. Always.
Oh, you could also add a chutney of some kind, but all I had were pickles, and they would not have been suitable, so I went with a dash of hot sauce, and actually it was more than enough.
1 onion bhaji, broken up
3 fingers of okra, chopped small
1/8 red pepper, chopped small
1/8 green pepper, chopped small
squeeze of lemon juice
pinch chilli salt
pepper
olive oil
hot sauce (optional)
1 wrap
Anyway, I joined Twitter this week and they happen to have a @veganrecipehour, where once a week there's a theme and people share recipes and talk to each other and it's actually rather good. So, I'm in there sharing a What's in the Tiffin Tin post and then this rather lovely looking recipe popped up. I admit that I didn't (and still haven't) properly read it, but I was instantly inspired by the idea due to knowing I had a delicious onion bhaji leftover from my favourite Sri Lankan eatery Dosa Sambal, and a nice seedy BFree wrap just sitting in the kitchen waiting to be used. I also had a lot of okra from Lewisham Market that I've been searching for new and interesting ways to use, so in it went. And that's pretty much the story of how my new best wrap was born.
Any road, it takes seconds to make, marginally longer to eat and I wish I had another one. Like, now. Someone get/make me some bhajis. Please. I'm hungry. Always.
Oh, you could also add a chutney of some kind, but all I had were pickles, and they would not have been suitable, so I went with a dash of hot sauce, and actually it was more than enough.
Okra & Bhaji Wrap
serves 1, definitely make more. You'll need them
1 onion bhaji, broken up3 fingers of okra, chopped small
1/8 red pepper, chopped small
1/8 green pepper, chopped small
squeeze of lemon juice
pinch chilli salt
pepper
olive oil
hot sauce (optional)
1 wrap
- Heat some olive oil in a frying pan.
- Throw in your pepper to soften slightly before adding your okra and bhaji.
- Squeeze over some lemon and season with chilli salt and pepper.
- Cook until hot through.
- Warm your wrap, add your sautéed veggies and sprinkle with hot sauce.
- Wrap it up.
- Unashamedly stick it in your face.
- Cry because there's none left and you don't want to have to go all the to Lewisham to get the best bhajis ever.
- Decide that you will most definitely go to Lewisham tomorrow.
That looks SO GOOD!
ReplyDeleteIt is! I think it'll have to become a lunchtime staple.
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