Vegan Butternut, Bean and Hummus Wrap

It’s November! Let’s celebrate with a new recipe. I created this recipe whilst watching Cowspiracy (if you haven’t seen it, watch it, you won’t regret it). I had already seen it a couple of months ago and it was the documentary that actually made me go Vegan for longer than the first time I tried it, because it was supposedly healthier. Even though there really are many health benefits to being Vegan, I didn’t feel very different when I tried it the first time, so I just went back to eating fish. However, after watching Cowspiracy I realised how many good reasons, besides personal health, there are to do it. That is, if you care about the environment just the slightest bit.

Anyways, back to the recipe. I am no longer Vegan, although when I re-watched Cowspiracy, I decided to make little baby steps towards it again. If you’re Vegan, or if you just want to try it out but you’re scared you’re not going to get in enough protein, try this ‘Butternut, Bean and Hummus Wrap’! It’s realatively high in protein and it’s also a perfect go-to lunch to bring to school or work. Very easy to make, transport and eat.

You’ll need

For 5 servings

For the ‘Butternut and Bean Bake’ 

  • 1 butternut in small cubes
  • 350g organic tomato/pasta sauce (I used Biona‘s Tomato and Basil sauce)
  • 2 tbsp tomato paste
  • 240g kidney beans (1 drained can)
  • 5 basil leaves
  • Pepper and salt
  • 1 tsp garlic
For 1 serving
For the wrap
  • 1 wholemeal tortilla wrap (I used an Ezekiel wrap, they’re wheat free, Vegan, sprouted and not too high in calories)
  • 40g hummus


  1. Pre-heat the oven to 180°C.
  2. Cut the butternut in half, peel it and remove its insides with a spoon. Cut it in to cubes of 1,5-2cm. Place them in quite a large glass or ceramic oven plate.
  3. Rinse the beans and add them to the tray.
  4. Add all of the remaining ingredients. For the kale, be sure to remove the hard bits.
  5. Stir everything well so the sauce is spread out evenly and the kale doesn’t just sit on top.
  6. Put it in the oven for about 1 hour. Every 25 minutes, stir everything well to make sure nothing burns.
  7. When this is done, you can either let the bake cool and pop it in the fridge for the next day or you can start making your wrap immediately.
  8. Spread out 40g of hummus on your wrap and place the bake in the middle so it’s easy to roll.
  9. If you’re going to transport it I suggest cutting it in half and wrapping it with aluminium foil.

Enjoy and let me know what you think below!

Leave a Comment

Your email address will not be published. Required fields are marked *