Ingredients

Method

• 6 Woolworths tortilla wraps, cut in to wedges
• 1 red onion, thinly sliced
• lemon juice, to taste
• sea salt, to taste
• roasted sesame seeds, for sprinkling
For the spicy white bean dip:
• 1 x 400 g can cannellini beans, drained
• 1 x 400 g can butter beans, drained
• 1 T Woolworths souvlaki seasoning
• 1 T Moroccan tagine seasoning
• olive oil, for drizzling
For the tofu cream cheese:
• 349 g Woolworths silken tofu
• ½ T Woolworths tahini

Method

Ingredients

1. Preheat the oven to 200°C. Line one or two large baking trays with baking paper. Drizzle over a little olive oil, toss the wraps in the oil to coat, then spread out on the trays. Bake for 8 minutes, turning once.

2. To make the bean dip, place the beans on another tray, sprinkle with the spice and drizzle with olive oil. Toss to coat, then roast for 15 minutes or until they start to pop. Place in a blender with a little water and blend until smooth. Check the seasoning and add a squeeze of lemon juice.

3. While the beans are roasting, massage the red onion with a squeeze of lemon juice and a generous pinch of salt and set aside until ready to serve.

4. To make the tofu cream cheese, blend the tofu with the tahini. Season and add more tahini if you like. Serve the wraps with the bean dip, tofu cream cheese and pickled onions. Sprinkle with sesame seeds and drizzle the dip with olive oil.

Browse more vegan recipes here.

Photographs: Robert Koene
Production: Hannah Lewry
Food Assistant: Claire-Ellen Van Rooyen