May 7, 2012
(last updated September 19, 2024) 
These vegan eggplant wraps are made with a creamy and umami-rich sun-dried tomato cashew “cheese,” along with peppery green arugula. They’re a wonderful combination of filling, fresh, and deeply savory. The eggplant in these wraps is oven-roasted, which gives it depth of flavor and beautifully tender texture.
There’s nothing more compact or convenient for lunch than a wrap. And this vegan eggplant wrap is one of the most flavorful, homemade wraps that I’ve created.
Wraps often work best when they include a creamy component. In the case of this recipe, it’s a special variation of my beloved vegan cashew cheese.
I used to call my sun-dried tomato cashew cheese “pizza cheese,” because of its tomato and basil flavors. It packs even more umami than regular plant-based cheese, thanks to the tomatoes, and it’s delicious.
Meanwhile, eggplant slices make the wraps super hearty and filling. In contrast to the earthy flavor of eggplant, arugula adds a lemony, peppery bite. And I always finish my wraps with some basil, to channel the flavors of summer.
You can add oven toasted tomatoes, grilled zucchini, or any other vegetable for extra flavor and variety, and if fresh basil isn’t to be had, defrost some vegan pesto and use it instead.
Eggplant Wraps with Sun-Dried Tomato Cashew Cheese and Arugula
Author –Yields: 4 servings
Ingredients
- 2 medium globe eggplants, top and bottom trimmed
- 2 tablespoons olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 batch sun-dried tomato cashew cheese
- 4 cups baby arugula, loosely packed (80g)
- 1 cup basil leaves, loosely packed (12g)
- 4 large white or whole wheat wraps (10-12 inches / 25-30cm in diameter)
Instructions
Roast the eggplant
- Preheat your oven to 400°F/200°C. Line a baking sheet with parchment or foil. Drizzle or brush the parchment or foil with enough olive oil to coat it in a light layer.
- Slice the eggplant crosswise into pieces that are 3/8-inch / 1cm thick. Arrange the eggplant slices on the prepared baking sheet. Brush their top sides with the remaining olive oil. Drizzle them with the balsamic vinegar and season with salt and pepper.
- Roast the eggplant slices for 15 minutes, then flip them over and season their other side with salt and pepper. Roast them for another 10-15 minutes, or until they're tender and browning gently on both sides.
Assemble the wraps
- Lay a wrap on a clean work surface and spread about 1/4-1/3 cup of the cashew cheese along the center of the wrap. Top this layer with 2-3 of the eggplant rounds, or as many will fit neatly, followed by a cup of arugula and a few basil leaves.
- Tuck sides of the wrap over the short edges of the filling, then wrap the wrap up tightly (like this).
- Slice the wrap into two halves and enjoy.
Notes
The cashew cheese and roasted eggplant can each be stored in an airtight container in the fridge for up to four days.
A colorful wrap with quite a few interesting and delicious textures. Plus, healthy fats, healthy whole, sprouted grains, and of course, some fresh greens. Good things can come in small packages.
I hope you enjoy this easygoing, delicious handheld meal!
xo
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Categories: Main Dishes,
Vegan Cheeses
Ingredients: Cashew Nuts, Tomatoes
Dietary Preferences: Soy Free, Vegan
Ingredients: Cashew Nuts, Tomatoes
Dietary Preferences: Soy Free, Vegan
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Hi, i think that i saw you visited my web site thus i
came to โreturn the favorโ.I’m trying to find things to enhance my website!I suppose its ok to use a few of your ideas!!
I really enjoyed this, thank you! My husband didn’t care for it but I think that’s because he doesn’t like basil very much. Its really filling as a wrap because of all the nuts and I only used about two thirds of the nut cheese for two wraps. I also cooked my eggplant in the pressure cooker to make the recipe quicker.
I just bought Main Street Vegan as a birthday present for my newly vegan sister! It’s not for a month, though, so I get to read it first ๐
This is my first visit to your site and I am really impreesd. I really like your href “Recipe “Eggplant and Arugula Wraps with Tomato Basil Cashew Cheese
Wow! These wraps look amazing! I look forward to trying this recipe. I’ve been reading your blog for a few months now and I am constantly amazed by your productivity. I can barely bring myself to experiment with recipes, shoot photos, and write a blog post once a week amidst all the other things I am juggling! How you do it so often and so thoroughly while being a student is impressive. What’s your secret? ๐
Hugs to you, Gena, as you wrap up the semester. I admire you for enduring the rigors of pre-med work, you have great determination and focus. Keep up the good work!
Ugh, I am certainly glad those days are over. I have a Masters of Science with concentration in Biochemistry from the Anatomical Sciences and Neurobiology department of my medical school and those exams were rough. My professors were not allowed to grade on a curve, so there were times when one person made an “A”, a few a “B”, and the rest were mostly “D”s. I studied like my life depended on it between my two jobs as a nanny and my job at walmart. I do miss being in school, though. I am lucky that I work in Neuroscience now, so it was all worth it. Good luck with the grades, I’m sure you dominated it!
I am VERY excited for this recipe, I have all the ingredients on hand so I am trying it tonight!
Those look great. I’ll be starting a post-bacc in the fall and reading your blog has given me lots of inspiration and reassurance that’s it’s the right choice. I’ll definitely be making some of your recipes during busy times yet to come! Thanks!
hmmm, is it wrong that i’m tempted to whip these pinwheels up right now before 8am?? that description of your sundried tomato and basil cashew cheese did me in!
And whatever avenue it is, the road beneath your feet will turn golden as you walk upon it. There is no question.
Life only EVER leads us in the right direction. You might just be to wise for allopathic thinking.
Congratulations! What a fabulous victory to have gotten through and maintained a good perspective on the whole endeavor. We’ll all be thinking of you through the final push. And hoping to hear of a strong curve.
This looks killer! I just did my grocery shopping for the week today but I will def be making this next week! I sent more loving energy your way and tried to telepathically tell your teacher to grade by a curve. ๐ Best of luck with the rest of your finals!
Congratulations, Gena! These wraps look so amazing! It was very creative to add arugula, it’s so rich in many vital phytochemicals, anti-oxidants, vitamins A, C K. Have to make it sometime this week.
Thank you so much for sharing your wisdom, and creating an incredibly welcoming forum for worthwhile discussion. You’ve become a role model for me, and it’s apparent I am not alone in my deep appreciation for your contributions. With all the bright, positive energy you have sent forth it is hard to imagine that good waves won’t come back your way. Wishing you the best with all your finals endeavors!
CONGRATS on finishing orgo! Sending tons of positive vibes your way – and yes for a curve too!!! ๐ I’m incredibly impressed that you have time to blog and take such lovely photos throughout the school stress – pretty awesome. Nice way to unwind and spend some time on yourself I suppose – that’s what blogging is for me at least. Good luck with the remaining finals! You’ll do great!
Thanks for all that this blog is! It’s transforming my eating habits and has me knowing what to do with the dozen or so collard plants I have growing in the front yard! (Bonus: they’re fuss free to grow and sweeter than anything I could imagine buying in a store – and I’m an incredibly neglectful gardener!) You’ve inspired me to eat a lot more raw (including banana sushi for breakfasts) and this style of eating is incredibly approachable. Dinner tonight was collard wraps with two nut cheese and a slew of veggies and sprouts (inspired by your recent post). I’m so glad to have found Choosing Raw!
I forgot about pinwheels! Great idea!
I can so relate to the basics! Having just finished my semester, I can finally think about recipes involving ingredients other than frozen veggies, veggie patties, and brown rice. I might even update my own blog with all this free time ๐
Hang in there and good luck on the rest of your tests! The end is near!
Gena, we’re lucky and honored to have you in our community! You are such a brave warrior. I’m glad you’re giving your body such beautiful food at this time also.
Sending you lots of love and more gradient-curvaceous wishes, and lots of good sleep!
Ela