My Eat, Drink and Be Vegan cookbook was the inspiration for this meal. I was going to make the chimichangas but I got to hungry to wait for them. Here is what I did:
Tomato Lentil Sauce
- 2 can crushed tomatoes
- 1 c. lentils
- handful of sliced basil
- 1 c. water
- salt and pepper
- garlic powder
- Mix all ingredients together and simmer until as thick as desired.
Assemble the rest of the wraps:
- Steam broccoli
- Open can of corn
- Cook brown rice as directed – I use boil in a bag because it’s quick and easy
- Cook zucchini with a little seasoning until browned
- Wrap all veggies with sauce and feta in a whole wheat wrap.
- Dig in!!
I went back for seconds on the fillings! So excited for leftover in my lunch!
Yum! Lentils are quickly becoming one of my favorite fast, pantry-based meals! Never tried them in tomato sauce… but I will now.
Yummmyyyyyy; I love lentils…I’m going to try this recipe tnite!!! Thanks…have a great day; hope you and your students are feeling better..good luck with school…
Thanks so much! I really want to catch up with you about everything so I will send you an email this week and maybe we can find a time to chat! Hope the lentils worked out well for you!
Have a great day!