How long does the avocado edamame spread last?

Since there is avocado in this spread, it will brown over time. However, there are a couple of ingredients in the spread that should help reduce the natural browning process including the use of lemon juice, extra virgin olive oil and red onion. To further help, press a layer of cling wrap on top of the spread, then seal with an airtight lid before refrigerating. Doing this will reduce the amount of oxygen hitting the avocado and allow the spread to last 3-4 days.

Can this be made without soy?

If you are soy-free due to an allergy, I would recommend you use this hummus spread or make these pesto pinwheels instead. You can also try swapping the edamame for white beans and leave out the miso paste.

How do I stop my wrap from getting soggy?

Try to reduce as much moisture as possible. Opt for less watery vegetables or make sure to pat any cut veggies with a clean kitchen towel to help reduce their moisture before adding to the wrap.

Are vegan wraps healthy?

They absolutely can be. You control the ingredients, so you can always opt for more or less of what you enjoy in the wraps. The spread itself is made with edamame as our main source of plant-protein. It’s paired with some healthy fat thanks to the addition of avocado and olive oil. This whole wrap is loaded with fiber and multiple vitamins and minerals to help keep you feeling fueled throughout the day.

Can I make the spread without a food processor?

Yes, but you will need to use a fork or potato masher plus some extra arm power to really mash the edamame well into the avocado. To help soften the edamame more, try heating the edamame in the microwave or briefly boiling in some water before mashing.

Veggie Pinwheels with Avocado Edamame Spread

Description

Vegan Veggie Pinwheels loaded with a lemony avocado edamame spread. An easy make ahead lunch box idea with filling plant-based protein.

Ingredients

Scale

3 tbsp red onion, chopped
1 1/2 cups frozen edamame, thawed
1 medium sized avocado, pit removed
1 tbsp extra virgin olive oil
1 tbsp chopped dill or 1/2 tsp dry dill
Juice and zest of one medium lemon
2 cloves garlic, crushed
1/2 tsp salt
1 tsp white miso paste

Wraps Assembly

Shredded carrots
Cucumber, cut into strips
Roasted red bell pepper, cut into strips
Pickled Onion
Burrito sized wraps

Cook Mode Prevent your screen from going dark

Instructions

Start by adding your onion to a food processor and blitz it until the onions have become minced.
Now add the remaining spread ingredients to the food processor and continue to process on high until the spread starts to smooth out. You can process until it gets to your desired consistency. If still too chunky, add 1-2 tablespoons of water and blend again.
Lay your wrap on a flat surface and spread a few generous spoons of the edamame filling on top of it.
To the wrap, layer in rows your filling ingredients. Start by adding a row of carrots, then cucumber and your pickled onions.
From one end, roll up your wrap tightly like a sushi roll and cut into bite sized pieces and load into your lunch box.

Notes

To make this wrap even easier, use pre-chopped veggies or veggies that are easy to cut. I love keeping some pre-shredded carrots and cabbage in the fridge to help make wrap assembly simple.

Use shelled edamame. Usually you will find both shelled and unshelled bags of edamame in your freezer section. Get shelled to help avoid having to remove any edamame pods.

Scrape the sides of your food processor as needed while blending to make sure the spread is blended evenly.

Adjust the consistency of your spread with water. If you want the spread to be more smooth, continue blending with 1-2 tablespoons of water. Don’t add too much water or it will get too thin and lead to a soggy wrap.