The Vegan Broccoli Wrap has become one of my favorite appetizers. The taste, the aroma and texture along with the Herb & nut dip is mouth-watering and keeps you wanting even when your tummy is full.
My Inspiration for Vegan Broccoli Wraps
The common places where I get my inspiration to come up with new recipes are my kitchen and aisles of food marts and local grocery stores. One of the things I love to do when I go to food marts is to roam the food aisles. I can spend hours just going from one aisle to another. A few days back when I was going through the cheese aisle at Whole Foods, I came across ‘Pure Vegan Feta Cheese‘ and remembered my cousins request to put up some vegan recipes. She and her family are strict vegans. Hence, I am dedicating this recipe to my cousin Rupali and her family. This dish has broccoli stuffing in Vietnamese wraps which are paper thin and make beautiful appetizer.
The first attempt at making the Vietnamese style wrap
I love cheese and Feta cheese is one of my favorites. It works beautifully with chicken and it makes some wonderfully tasty dishes. But I had no idea how it would work with broccolis. I know that broccoli and cheese individually taste good. But putting them together and coming up with a combination with correct quantities of these ingredients was going to take some trial and error.
I am happy to say that all the ingredients worked beautifully at the very first trial. The taste and the texture of the dish for the first attempt has turned out surprisingly good. The beauty of the dish makes this dish a very classy party dish. Hope you will enjoy it.
For non-vegans and dairy lovers
I have added notes for a non-vegan recipe of the wrap for those who like dairy. There is a slight change in the ingredients, but I can assure you the taste is similar to vegan dish.
Ingredients for the wrap
60g or 1 cup Broccoli florets – blanched
1 tbsp Refined flour (maida)
1 tbsp Avocado Oil
50g Vegan Feta Cheese – grated
(regular Feta Cheese for non-vegan version)
1/2 cup Coconut milk
(Regular whole milk for non-vegan version)
1/4 tsp Nutmeg powder
(optional for non-vegan version)
1/8 tsp or 2 pinch salt
1/2 tsp Food color of your choice (optional)
few drops of Vanilla essence
1.5 cup Water
Ingredients for the Herb-n-nut Dip
4 tbsp Avocado or Olive Oil
1/4 tsp Basil
1/2 tsp Thyme
1/4 tsp Oregano
1/4 tsp Black Pepper Powder
24 Fenugreek leaves – fresh
4 walnut halves
1/2 tsp Sesame seeds
1 tsp Pine nuts
1 tsp Sunflower seeds
1 tsp Pumpkin seeds
2 pinch of salt
- Blanch broccolis and grind it in a wet grinder. Keep the broccoli paste aside.
- I like fresh homemade coconut milk and for that I took 50g fresh coconut and 1/2 cup water in a wet grinder and grind it to a fine paste. Strain the mix and collect the coconut milk in a measuring cup. Keep it aside.
- Lightly roast the walnuts, pine nuts, sunflower seeds, sesame seeds and pumpkin seeds
- In a mortar add the roasted walnuts, pine nuts, sunflower seeds, sesame seeds and pumpkin seeds
- Crush the mix into a coarse powder
- Instructions for the stuffing
- In a pan pour 1 tbsp of Avocado oil and heat it at medium flame. Add 1 tbsp refined flour and sauté it lightly just for a minute or less.
Note that the flour should not become brown or get burnt. So you have to constantly stir it.
- Add coconut milk to it, stirring it continuously. Be careful that there are no lumps left. Boil till it becomes of sauce consistency.
- Next add grated Feta cheese. Mix it well till cheese melts and gels together with rest of the ingredients.
- Now, add broccoli puree, nutmeg and salt. Mix it well.
- Next add 1-2 drops of vanilla essence. Stir everything together. Heat the stuffing till it becomes very thick and starts releasing oil at the edge of the pan. Turn off the flame and keep it aside to cool.
- Instructions for the Herb-n-Nut Dip
- In a pan, pour avocado oil and heat it on medium flame. Don’t overheat the oil. When the oil is heated enough turn off the flame.
- Then add all herbs, black pepper, a pinch of salt and the fenugreek leaves. Stir well.
Note: If the oil gets overheated, rest it for 30 seconds and then add the herbs. Resting of overheated oil ensures that the herbs do not get burnt.
- Next, add the crushed nuts and seeds. Sauté for few seconds.
- Your dip is ready to be served
- Assembling the Wrap
- In a wide saucepan pour 1.5 cup of water. Warm the water but do not boil it. Add ½ tsp of color of your choice. Adding of food color is optional. Now place the wrap in the water and let it remain in warm water for 15 seconds or till the wrap becomes pliable. Remove the wrap and place it on a damp tea towel. Do not keep the wrap in the water for more than required time.
NOTE: The wraps are sticky. So you will need to apply a little oil to your fingers to handle the wrap.
- Next place filling in the middle and fold wrap, over the bottom and the sides.
- Roll wrap upwards to form a neat roll shape. Repeat the process with 2 or more wraps (till all the stuffing is used up)
- Serve the wrap with the given Herb and Nut dip and some turnip and carrot slices or any salad of your choice and your dish is ready to be served.
The food color added will dye the wrap only slightly. Don’t expect wraps to have any darker shades.
If Vegan Feta Cheese is not available, then you can use any other vegan cheese of your choice.
For Non-Vegan Version
- Substitute Coconut Milk with regular Whole Milk
- Substitute Vegan Feta Cheese with regular Feta Cheese
- Nutmeg and Vanilla Essence is optional