Hey ya’ll…yes the southern in me comes out from time to time!
So about three months ago I decided to become vegan…literally overnight! Considering I was never a huge fan of red meat or pork, I figured it wouldn’t be too bad. My diet mainy consisted of chicken and seafood (shrimp, tilapia, salmon) and I stayed pretty healthy for the most part besides the occasional cheat meal. The hardest part for me to give up was going to be the cheese…OHHHH how I love cheese! I mean who doesn’t…it’s so creamy and melty…daydreaming of mac –n-cheese! LOL Ok enough! I actually don’t miss it as much as I thought considering all the alternatives out there.
With all this being said, I’ve been doing lots of research and have been trying to find new recipes online and of course one of my favorite places…PINTEREST! (Go Follow Me…link on sidebar) Ive been exploring with my own recipes and trying to find things beyond salads and what people presume vegans eat! I think I’ve been pretty successful so far in most of my cooking experiments. What can I say I’m a good cook…my mother taught me very well! (Thanks momma!)
So with multiple site visits of Pinterest for ideas, I came up with a Veggie Crumble and Avocado stuffed wrapper…baked of course because I don’t fry much of anything. The best thing about this is you only need about 6 ingredients which makes this an inexpensive healthyish meal. If you aren’t vegan then you can definitely use ground beef and other ingredients to your liking. I don’t discriminate on people’s food choices. This has been working for me…so do what works for you!
This is technically my very first food post so don’t hate on my poor picture taking and presentation. I’m learning! 🙂
1 Bag of Boca Veggie Crumbles
4 Medium avocados
½ medium onion (optional)
1 pk of your favorite taco seasoning
1 Tbsp of chopped garlic
1 pk of Frieda’s Egg Roll Wrappers
S&P to taste
Chop up onion and garlic and sautee with a little bit of extra virgin olive oil until slightly tender.
Add frozen Boca Veggie Crumbles and cover with lid for a few minutes to let the crumbles “defrost”. Stir the crumbles, onion and garlic periodically until it is all combined.
Add the taco seasoning packet to a 1/2 cup of hot water to dissolve – this step is optional because if you like you can pour the powder straight onto the crumble mixture.
Let cook for about 10 minutes uncovered and remove from heat to slightly cool.
In the meantime cut up and smash the four avocados and season with salt and pepper. (Add lime if you want an extra kick)
Then set up your assembly line.
Lightly wet all sides of the egg roll wrapper with water and add about 1 tbsp. of the veggie crumbles followed by some avocado.
Once the filling is complete, fold in the left and right side of the wrapper to slightly cover each side of the filling. Add more water to flaps and roll.
Place completed wrapper on a baking sheet topped with a baking rack. The baking rack will ensure the wrapper gets nice and crispy all around.
Brush wrappers with a little bit of extra virgin olive oil or vegetable oil to keep them from drying out too much in the oven.
Bake at 350 for about 20-25 minutes or until golden brown.
Let cool for about 10 minutes and enjoy!!
You can also pair this with your favorite dipping sauce as well for added flavor!
I hope you enjoy this super easy and simple dinner or lunch idea! If you try them out, leave me a comment and let me know what you thought! Or what changes you made to improve the flavor.
**Food feeds the Soul**