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Vegan Wraps with Red Kidney Beans & Potato Salad

VegCookBook by Praveena
Protein, Iron & Fiber rich, Plant based recipe without Oil made using Instant pot pressure cooker / stove top.
Prep Time 5 mins
Make Time 10 mins
Total Time 15 mins
Course Appetizer, Dinner, Main Course
Cuisine English
Servings 12 wraps

Equipment

  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Stove top pressure cooker / sauce pan (for Stove Top method)

Ingredients
  

VEGETABLES

  • 2 count Boiled Potatoes (medium size)
  • 1 cup Sprouted Red Kidney Beans / Rajma (dry/canned)
  • 1 cup Green Peas (boiled / frozen)
  • 4 to 5 twigs Fresh Coriander
  • 5 leaves Mint 
  • 1 count Tomato (large size)
  • 4 count Spring Onions
  • 1 inch piece Ginger
  • 1 tablespoon Pumpkin / Sunflower Seeds (optional)

DRESSING

  • ½ teaspoon Dry Chilli Flakes / Powder
  • 2 tablespoons Lemon Juice
  • 2 tablespoons Honey / Maple Syrup
  • ¼ teaspoon Salt (as per taste)
  • ¼ teaspoon Indian Chat Masala/ Curry Masala
  • 2 tablespoons Olive Oil (optional)
  • 3 tablespoons Tomato Sauce/Ketchup
  • 2 tablespoons Sev/ Crushed Crisps (optional)

WRAPS

  • 12 count Roti / Tortilla Wraps / Tacos

Instructions
 

PREP WORK

  • For Dry Beans Wash the Red Beans twice, take them into a wide bowl, add 3 times of fresh water. 
    Leave the bowl on kitchen counter, up to 5-6 hrs / overnight.
  • TO COOK SOAKED RED BEANS / RAJMA
    Stove-top Method: Strain the soaked beans, take them into a stove-top pressure cooker, add 1 teaspoon of salt & fresh water up to the level above the beans.Pressure cook up to 5-6 whistles.
  • Instant-Pot Method:Strain the soaked beans, take them into instant pot. Add 1 teaspoon of salt & fresh water, just above the level of the beans.
    Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (or) to PRESSURE COOK for 5 mins. Release the pressure naturally (NPR) or quickly (QPR)

TO MAKE SALAD:

  • Take the boiled potatoes and gently cut them into bite size cubes.
  • Wash the vegetables (mint, spring onions, tomato, coriander, ginger) and chop them finely.
    Put aside, half of the chopped coriander leaves for garnishing.
  • Take rest of all the ingredients into a large mixing bowl.
  • Now, Into a small bowl, add all the 'Ingredients for dressing' (except the crisps / sev).
    Mix them thoroughly using a small spoon. 
    Pour the dressing onto the ingredients in salad bowl.
  • Just give a gentle mix, that the spices and dressing are well coated to the red beans and potatoes.
    Using 2 spoons in both the hands, very gently fold in everything.
  • Top it up with the Sev/ Crushed Crisps. (optional)Garnish with Tomato Sauce / Ketchup & remaining chopped coriander leaves. Done!!

TO MAKE VEGAN WRAPS:

  • Using a tablespoon, gently put 3 heaped tablespoons of salad onto each of the tortilla
  • Roll tightly and using a sharp knife cut diagonally at the centre.
  • Serve with the same dressing as a dipping sauce. Done!

Notes

Please see MAIN POST for step wise pics and TIPS.
Keyword homemade vegan wraps with oil-free salad