Thai for is great for vegans, isn’t it? Veggie-based, hardly any emphasis on dairy…the only real road block is sometimes the noodles, but for the most part, it’s herbivore-friendly. I had honestly never tried much Thai food until we shared some with Arikka and Derek on her birthday a month ago. I’m not one for creating culturally charged dishes, but I figured these wraps are a good mix of different flavors and textures and the spicy peanut sauce is the only true indication that it’s a Thai influenced meal. These yummy sandwiches were my inspiration to make homemade peanut butter and I was really pleased with the results. And of course, I also REALLY like that all the veggies tucked inside the wrap are raw!
3 or 4 whole wheat tortillas
2 cups shredded purple cabbage
1 cucumber, seeded, peeled and diced
1 red bell pepper, seeded and diced
1 1/2 cup chopped snap or snow peas
1 cup chopped green onion
3/4 cup chopped fresh cilantro
2/4 cup chopped raw peanuts (or roasted)
SPICY PEANUT SAUCE
1/4 cup peanut butter
2 tbsp brown rice vinegar
2 tbsp raw honey
2 tbsp olive oil
1 tbsp tamari
1 tsp sea salt
1 cayenne pepper, minced
- Toss together all veggie ingredients
- Whisk together peanut sauce ingredients until it reaches a thin consistency
- Toss sauce with veggies and lay out evenly on top of tortillas
- Fold up and serve or keep in fridge
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Reblogged this on cooking with groats and commented:
Last night’s dinner, Thanks Lisa and Vegan Pact!
Thanks so much for reading and reblogging! 🙂