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That’s a Wrap! Vegetable Spring Rolls, Cauliflower Lettuce Wraps, Breakfast Burritos & More of Our Best Wraps!

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Get ready to wrap and roll with our “Wrap Week” meal plan!

Cauliflower Lettuce Wraps (NEW!), Vegetable Spring Rolls (NEW!), and Breakfast Burritos (NEW!) come together in just a few minutes for easy breakfasts, lunches and dinners.

Also returning to this week’s meal plan are fan faves like the Smashed White Bean & Roasted Red Pepper Wraps (both plans), Fresh Nori Wraps (indi.), and Chipotle Black Bean Wraps (fam.)!

Cauliflower Lettuce Wraps

Individual Highlights

  • Vegetable Spring Rolls (NEW!)
  • Peach, Basil & Avocado Wrap
  • Cauliflower Lettuce Wraps (NEW!)
  • Smashed White Bean & Roasted Red Pepper Wrap
  • Breakfast Burrito (NEW!)
  • Fresh Nori Wraps
  • Zucchini Boats (NEW!)

Get this meal plan now.

Smashed White Bean & Roasted Red Pepper Wrap

Family Highlights

  • Cauliflower Lettuce Wraps (NEW!)
  • Chipotle Sweet Potato Bowl
  • Breakfast Burritos (NEW!)
  • Spicy Broccoli Raab & Gemelli
  • Vegetable Spring Rolls (NEW!)
  • Samosa Stuffed Peppers
  • Zucchini Boats (NEW!)

Get this meal plan now.

Vegetable Spring Rolls

Testimonials

“Today was my first day of prep cooking. I can see how this approach is going to make dinner time much less stressful. I like how the family plan is laid out with the list of items to prep and the shopping list broken down by item and amount per recipe.”- Amy M

“Thank you for all of your hard work on these meal plans! I finally feel as though I have something to make my weight loss and nutrition goals a reality. Not only have I rekindled a huge passion for cooking, but I’ve saved a considerable amount of money and the pounds have been shedding off every week that I continue!“- Kelly N

Get the current meal plan now.

Articles

My Big Fat Vegan Wedding

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I got married in Galway on the west coast of Ireland this summer, and it was the best day ever! And best of all, from the dress to the shoes to the food – no animals were harmed in the making of our big day. While the idea of planning a vegan wedding (or any […]

Articles

CHARRED CORN, BLACK BEAN, VEGETABLE & QUINOA SALAD WITH PEACHES (OR NECTARINES)

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This is a different take on the Charred Corn, Black Bean & Toasted Barley Salad from an excellent book in my cookbook collection called “Spilling the Beans” by Julie Van Rosendaal and Sue Duncan.  My husband doesn’t like barley in salads and I had no mangoes or red onion, so this is my riff on this colorful full-meal salad. It is filling, colorful and delicious! I made this for lunch last week when we had guests and it was very well-received.


BRYANNA’S CHARRED CORN, BLACK BEAN, VEGETABLE AND QUINOA SALAD WITH PEACHES (OR NECTARINES)

Serves 8

2 heaping cups fresh or frozen (thawed) sweet corn kernels, thawed and drained
2 teaspoons olive oil

2 cups canned (19 oz. can) or cooked black beans, rinsed and drained

1 yellow or orange bell pepper (or a combination of both), seeded and chopped

1 cup diced red grape tomatoes

4 ripe peaches or nectarines, peeled and diced

1/2 cup chopped green onions (both white and green parts)

1/2 cup chopped fresh parsley (some chopped fresh mint would be nice, too, if you have it)

Dressing:

1/4 cup olive oil

1/2 cup fresh lemon or lime juice

2 teaspoon ground cumin

1 tablespoon agave nectar

2 cloves garlic, crushed
a generous 1/2 teaspoon salt
1. In a medium saucepan, toast the dry quinoa over medium-high heat for a few minutes, or until golden and toasty-smelling. Immediately pour in the broth, bring to a boil, turn the heat down to low, cover and cook for 20 minutes.  When it is done (it should have absorbed all of the broth and be fluffy), transfer it to a large serving bowl to cool completely. (If you’re in hurry, spread the quinoa on a rimmed baking sheet and place in the freezer for a few minutes.)

2.  Mix the corn kernels with the 2 teaspoons olive oil on a rimmed baking sheet and spread it out evenly.   Place it on your oven rack about 6 inches below the broiler coils.  Broil under the heat source (I turned my broiler on to High) until the kernels start to brown and get charred a bit.. Remove them from the oven and set aside to cool. (If you’re in hurry, spread the charred corn on a fresh rimmed baking sheet and place in the freezer for a few minutes.)
3. In a small bowl or jar, combine all the dressing ingredients and whisk well to combine.
4. Add the cooled corn, beans, peppers, tomato, peaches or nectarines, green onion and parsley. Add the dressing and toss well.

5. Serve immediately or refrigerate for up to a few hours before serving.

Enjoy!


The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.

Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.