Oven Baked Veggie Packets

These tasty little packets are an exciting way to get more veggies into you and an opportunity to use up leftover vegetables because, really, you could put just about anything inside the rice sheets. Here I have provided two vegan options for the filling. One is a raw filling that was inspired by David Frenkiel and Luise Vindahl’s “Little Green Kitchen” cookbook. The other is a detox friendly, cruciferous veg based, precooked filling. You could easily add chopped tofu, minced meat and bacon to add protein and sustenance.

Ingredients

CARROTS AND PEAS FILLING (Makes approx 6)

• 2 Medium carrots, peeled (if not organic) and grated

• 75g Frozen peas

• 75g Vegan feta cheese, coarsely grated (I like Violife Greek White)

• 1 Clove garlic, crushed

• Juice of 1/2 lemon

• 1/2tsp Sea salt

• 1 Handful coriander leaves

• 6-7 rice sheets

Cabbage and leek filling (Makes approx 6)

• 1 Small leek, thinly sliced

• 1 cup Red cabbage, shredded (using a mandolin) or finely sliced

• 3 Brussel sprouts, finely sliced

• 1 clove Garlic, crushed

• 1tbsp Fennel seeds

• 1/2tsp Sea salt

• Crack of pepper

• 1 Handful baby spinach (optional, to make the packs pretty)

• 1/2tsp Coconut oil for frying

• 6-7 rice sheets

Topping

• Nigella seeds

• Olive oil

Method

Preheat the oven to 200°C.

CARROTS AND PEAS FILLING

• Mix all the vegetables with the sea salt then go to the ‘assembly’ section.

Cabbage and leek filling

• Melt 1/2 coconut oil in a frying pan.

• Trow in the leek, cabbage, sprouts, fennel seeds and sea salt and fry on medium heat until cooked, then add the crushed garlic and mix well.

Assembly

• Fill a large plate with warm water. Dip a rice sheet in the water for 2 seconds and place on a work surface or chopping board (I like to use a sushi mat as the rice paper sticks less to it, making the folding easier).

• Put a leaf of spinach / coriander (depending on the filling) in the centre of the sheet and place a large spoon of filling on top of it, making a sausage shape.

• Wrap the rice sheet over the long side, then wrap over the short sides and finish by rolling the packet over the leftover sheet along the long side.

• Repeat until the filling is finished.

• Place the packets on a baking sheet. Brush with olive oil and sprinkle with Nigella seeds.

• Bake in the over for 10min.

• Serve warm or at room temperature with a yoghurt or nutty dressing, alongside a herb salad, for example.