stuffed wrap & vegan cheesy sauce

Vegan Wraps? Yeah, sure, we all know it. But now it's coming! These are gluten-free, sugar-free and grain-free. How does that work? We would like to thank our dear Ela with her foodblog www.elavegan.com, who gave us the idea for this great creation. We love her recipe and would like to share it with you now. 

Ingredients (for 2 pers.):

Wraps:
1 cup red lentil flour
1/2 cup tapioca flour
some salt
3/4 cup water
Coconut oil to fry out
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cheesy sauce:
1 can coconut milk
3 tbsp tapioca flour
4 tbsp beer yeast
1/2 tsp turmeric
optional garlic or onion powder 
some salt (optionally also smoked salt)

optional:
1 bunch fresh herbs: coriander or parsley

Vegetable filling:
1 small courgette
1 pointed pepper
1 medium sweet potato
2 tbsp rapeseed oil
1 tbsp Zatar spice
salt & pepper

Preparation:

1. Wash and slice the ingredients for the vegetable filling. Place on a baking tray lined with baking paper and bake at 200°C circulating air for 10 minutes until golden brown. 
2. Whisk all ingredients for the wraps except the coconut oil in a small bowl.
3. Put some coconut oil in a small pan and heat it up.
4. Pour 1 ladle of the dough into the pan and fry on both sides for about 1 minute.
5. Whisk the ingredients for the cheese sauce in a saucepan and bring to the boil. Remove from the plate and take the vegetables out of the oven.
6. Fill the wraps with vegetables and vegan cheesy sauce. You can also use a toothpick to keep the wraps in place, which you can then pull out at the table before eating.
7. If you like, you can now arrange the wraps with some sauce and fresh herbs. A fresh salad is also a great side dish.
8. Bon Epi-tit <3 !