Friends, it’s almost Thanksgiving! (Aahhh!!)
Have you made your menu yet? Do you have big plans? Are you doing something traditional (like eating Aunt Betty’s stuffing and playing cards with your grandpa), or something unconventional (like packing PB&Js and heading to the beach)?
Tell me everything. I want to know!
When considering what to share for Thanksgiving this year as an “entrée,” I struggled. So I went with my instincts and tried to think of something I would actually be excited to make and enjoy on the big day.
I have yet to try a vegan “loaf” or roast I actually enjoyed, and I’m not much a fan of fake meats and the like. So instead of overcomplicating things, I came up with a whole foods-focused dish that’s simple, delicious, and something everyone can enjoy (picky eaters included).
Swoon. Oh, and it all comes together in 30 minutes with less than 10 ingredients (depending on which toppings you choose). Happy Thanksgiving, indeed.
I am so thrilled with how these turned out. They’re:
Slightly crisp from the arugula + seeds
Creamy + zesty from the garlic-dill sauce
These wraps make the perfect vegan entrée for Thanksgiving, and also for any time of year! The flavors are so autumnal and warm and perfect, you’ll want to make these all the time (and you totally should).
If you give these a try, let us know! Leave a comment, rate them (once you’ve tried them), and take a picture and tag it #minimalistbaker on Instagram so we can see! Hope you love these – cheers, friends!
Vegan Thanksgiving Wraps
- 2 large (~150 g each) sweet potatoes (organic when possible)
- 1 Tbsp avocado oil
- 1 tsp fresh thyme
- 1/4 tsp ground cinnamon
- 1/2 tsp sea salt
- 1 pinch cayenne pepper (optional)
- 1 15-ounce can chickpeas (rinsed, drained and thoroughly dried in a towel)
- 1 Tbsp avocado oil
- 1 tsp fresh or dried thyme
- 1 pinch ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 scant tsp sea salt
- 1 healthy pinch each ground coriander + cardamom (optional)
Preheat oven to 400 degrees F (204 C).
Thoroughly wash and dry sweet potatoes, then slice (skin on) into bite-sized rounds/pieces.
Add to a mixing bowl with avocado oil, thyme, cinnamon, sea salt and cayenne (optional). Toss to coat, then arrange in a single layer on a baking sheet.
To the same mixing bowl, add rinsed, dried chickpeas, and avocado oil, thyme, cinnamon, cumin, paprika, sea salt, and coriander + cardamom (optional).
Toss to coat, then arrange on baking sheet with sweet potatoes where space permits. (Depending on size of baking sheet, you may need to use a second to accommodate all potatoes and chickpeas).
Bake for a total of 25 minutes, flipping/stirring once at the 15-minute mark to ensure even cooking. You'll know they're done when the potatoes are fork tender, and the chickpeas are golden brown, dehydrated, and slightly crispy. Remove from oven and set aside.
In the meantime, prepare toppings and dressing (if using).
Once potatoes and chickpeas are finished baking, wrap flatbreads in a damp towel and warm in the still warm oven for 1-2 minutes (or in the microwave for 30 seconds) to soften and make more pliable.
To assemble, top each wrap with a portion of sweet potatoes and chickpeas. Add desired toppings, such as dried cranberries, pumpkin seeds, arugula, and Garlic-Dill Hummus Sauce (recipe link above).
Best when fresh, though leftovers keep separately in the refrigerator up to 3 days.
*To keep this recipe gluten-free, sub the flatbreads for your favorite gluten-free wrap or bread or put everything atop a bed of salad greens.
*Nutrition information is a rough estimate calculated with flatbreads, but without additional toppings.