Go Back

Vegan Salad & Wraps with 'Red Kidney Beans & Potatoes'

VegCookBook by Praveena
Protein, Iron & Fiber rich, Plant based recipe without Oil made using Instant pot pressure cooker / stove top.
Print Recipe Pin Recipe
Prep Time 10 minutes
Make Time 10 minutes
Total Time 20 minutes
Course Accompaniment, 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)
  • Wide Mixing Bowl

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)
  • 2 tablespoons Sev/ Crushed Crisps/Nutritional Yeast (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

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.
    For Canned Beans:
    Exclude the water and use the beans as it is.

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 just above the beans. 
    Place the potatoes over the beans. Close the lid,
    Put the pressure cooker on high flame, cook up to 5-6 whistles. 
    Later open only when the pressure is released.
  • Instant-Pot Method:
    Strain the soaked beans, take them into Instant pot vessel. 
    Add fresh water, upto the level just above the beans.
    Add 1 teaspoon of salt. Place the washed potatoes over the beans.
    Close the lid, turn the valve to SEALING, and set the mode to BEAN / CHILI (takes 30 mins) or else to PRESSURE COOK, under HIGH pressure for 5 mins. 
    Release the pressure Naturally (NPR) or Quickly (QPR). Anything is fine.

TO MAKE THE 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.
  • DRESSING:
    Into a small bowl, add all the 'Ingredients for dressing'.
    Mix them thoroughly using a small spoon / fork.
  • Pour the dressing onto the ingredients in salad bowl.
    Using 2 spoons in both the hands, very gently fold in everything.
    Such that the spices and dressing are well coated to the red beans and potatoes.
  • Pour the dressing onto the ingredients in salad bowl.
    Using 2 spoons in both the hands, very gently fold in everything.
    Such that the spices and dressing are well coated to the red beans and potatoes.
    Garnish with the chopped coriander and sev, nutritional yeast. Done!

TO SERVE THE SALAD:

  • Layer the salad in glass bowls and pour a teaspoon of left over dressing on it.
    Just before serving, top up with the nutritional yeast or sev and toasted seeds. 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