This recipe was created by Karen Wiens on 1/30/15.
This is a super fast but satisfying meal using leftovers and items we almost always have on hand. We eat this for lunch a lot and sometimes for dinner when we don’t feel like spending a ton of time in the kitchen.
20 minutes to prepare
30 minutes to cook
4 whole wheat tortillas
1 potato, roasted
1/2 red onion, roasted
1/2 cup carrot, roasted
1 parsnip, roasted
1 celery, rib roasted
12 tablespoons hummus
This is a great way to use up leftover roasted veggies. If you don't have leftovers, see instructions here. Heat up your veggies if using leftovers and dice tomatoes. Nuke your tortillas for about 15 seconds to soften them. Slather on some hummus, layer on veggies and tomatoes. Sometimes we like to drizzle it with tahini dressing or your favorite salad dressing. YUM!
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This is by far, my absolute favorite vegan salad dressing. I show how to make it in a blender or food processor below but for a long time, I simply chopped the garlic and put everything in a jar and shook it. Quick and easy to make and, oh man, this is so, so good!