SEITAN AND SUN-DRIED TOMATO PESTO VEGGIE SANDWICH

SERVES 2 PORTIONS

FOR THE CAULIFLOWER

1 tbsp extra virgin olive oil

1⁄2 cup cauliflower florets

Pinch of salt

FOR THE SUND-DRIED TOMATO PESTO

1⁄4 cup baby spinach, packed

2 tbsp sun-dried tomatoes packed in oil, drained (save the oil)

1 tbsp pine nuts

1 clove garlic

2 tsp nutritional yeast

Pinch of garlic powder

1⁄4 tsp salt

1 tbsp oil or reserved oil from the sun-dried tomatoes

FOR THE ASSEMBLY

2 slices flatbread

28g (1oz) baby spinach

3⁄4 cup Slow Cooker Maple Breakfast Links, sliced

2 slices red onion

NUTRITIONAL VALUES

Calories: 1160kcal
Fat: 8.6g (1.6g S.Fat)
Carbs: 28.7g
Protein: 4.5g
Sugar: 6.1g
Sodium: 873mg

METHOD

CAULIFLOWER
Preheat the oven to 425°F (190°C, or gas mark 5).

On a baking sheet, spread the oil. Place the cauliflower in the oil and season with salt. Toss the cauliflower with your hands to evenly distribute the oil. Bake for 20 minutes, or until the cauliflower is easily pierced with a fork. Remove and place to the side.

SUN-DRIED TOMATO PESTO
In a small food processor, combine all the pesto ingredients, beginning with the spinach. Blend until well combined.

ASSEMBLY
Arrange the flatbreads on a baking sheet. Half of the pesto should be spread on each flatbread. Distribute the spinach, seitan, cauliflower, and onion among the flatbread slices. Each flatbread should be folded in half and secured with decorative picks.

ULTIMATE VEGGIE WRAP WITH KALE PESTO

SERVES 2 PORTIONS

FOR THE KALE PESTO

1⁄4 cup raw cashews, soaked at least 2 hours

1 cup kale, de-stemmed and coarsely chopped

1 clove garlic

1⁄2 tsp salt

2 tbsp nutritional yeast 3 tbsp extra virgin olive oil

FOR THE WRAP

1⁄2 cup broccoli florets

2 spinach tortillas

1⁄4 cup grated carrots

1⁄4 cup diced red onion

1⁄2 yellow bell pepper, diced

170g (6oz) spinach

2 tbsp raw shelled hempseed

2 tbsp sunflower seed kernels

NUTRITIONAL VALUES

Calories: 772kcal
Fat: 47g (5.6g S.Fat)
Carbs: 69.7g
Protein: 16.5g
Sugar: 14.6g
Sodium: 723mg

METHOD

KALE PESTO:
In a small food processor, combine the cashews, kale, garlic, and salt. Process for approximately 30 seconds. Add the nutritional yeast and oil and process for a few seconds more, or until well combined. Place aside.

ASSEMBLY:
Bring water to a boil in a medium saucepan with a steamer insert. Place the broccoli in the insert and steam for 10 minutes over boiling water. Set aside after removing from the steamer.

Arrange the spinach tortillas on a baking sheet. Spread the kale pesto evenly between the two tortillas, leaving about 1 inch around all edges. Divide the remaining ingredients in half and arrange each half along the length of each tortilla.

Begin rolling up the tortilla snugly without tearing it. To serve, cut each tortilla in half.