These Beyond Italian sausage wraps with white bean basil pesto hummus, bruschetta tomatoes, and arugula are the ultimate summer wrap! Packed with protein and flavour, they are a great satisfying summer meal.
Happy Monday! I hope you had a great weekend!
While some of you may know that I am not a huge fan of vegan “meat,” I can now say that I have tried the Beyond Meat Italian sausages, and they were really tasty. In fact, I enjoyed them so much that I decided to create a recipe with them! White bean pesto hummus, sliced Beyond Meat sausages, bruschetta tomatoes, and arugula are the simple and summery fillings in these wholesome wraps. While I added a bit of feta to the bruschetta, you could easily leave it out or use a vegan feta to make this recipe 100 percent vegan.
If you can’t find Beyond Meat sausages, you can use any other brand of vegan Italian sausage that is available to you. The thing that I love about this recipe (beyond its flavours, of course) is that it doesn’t require you to turn on the oven at all. You’ll just need to cook the sausages in a skillet for a few minutes, and everything else is entirely no-cook.
Another thing to mention is that the white bean pesto hummus is one of my personal favourites for summer, and it is a great dip in its own right. My recipe makes a pretty generous amount, so that you’ll have some on hand to enjoy for a few days afterwards. I love it with veggies, spread on sandwiches with cucumber, arugula, tomato, and eggs or baked tofu for lunch. That being said, feel free to make a half batch if you don’t want a lot left over!
beyond Italian sausage wraps: the details
For this recipe, you’ll be cooking some vegan Italian sausages, blending up a white bean pesto hummus in the food processor, and mixing up a simple tomato, basil, and olive bruschetta. As far as equipment goes, you’ll need a skillet (I love cast iron) as well as a food processor.
ingredients you’ll need
For the white bean pesto hummus, you’ll need garlic, basil, pepitas, extra virgin olive oil, lemon juice, white beans, nutritional yeast, sea salt, and pepper.
For the bruschetta-style tomatoes, you’ll need cherry or grape tomatoes, basil, garlic, balsamic vinegar, salt, pepper, feta, and Kalamata olives.
You’ll also need vegan Italian sausages, arugula or spinach, and tortillas.
the method
Make the white bean pesto hummus: Place the garlic in a food processor fitted with the ‘S’ blade and process until minced. Add the pepitas and process until coarsely ground. Next, add the basil, olive oil, lemon juice, white beans, nutritional yeast, salt, and pepper. Process until very smooth and creamy, adding a splash or two of water if it’s too thick for your liking. Taste and season with additional salt, if desired.
Make the bruschetta: Combine the tomatoes, basil, garlic, balsamic, salt, pepper, feta, and olives in a bowl. Stir to combine.
Prepare the wraps: Spread a generous amount of the white bean pesto hummus down the middle of a tortilla. Top with arugula, bruschetta, and sliced vegan sausages. Wrap up and eat!
And that’s it! This is a nice, simple recipe that lends itself well to lazy summer days when you just don’t feel like cooking a lot, yet you still want a tasty, fun meal with seasonal veggies and herbs.
more sandwich and wrap recipes
- Thai Tofu Pita Wraps with Red Curry Hummus and Peanut Sauce
- Mediterranean Lentil Veggie Wraps
- Vegan Buffalo Chickpea Wraps with Cashew Ranch
Finally, I hope that you love these vegan Italian sausage and white bean pesto wraps! If you make them, let me know how you enjoyed them by leaving a comment and rating below the post. And if you share a photo to Instagram, tag it @upbeet.kitchen and #upbeetkitchen. I love seeing what you’ve made, and sharing your photos in my Instagram stories. It really makes my day!
Enjoy!
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Beyond Italian Sausage Wraps with White Bean Basil Pesto Hummus + Bruschetta
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Easy and healthy plant-based Italian sausage and white bean pesto hummus wraps make for a great casual summer meal.
Ingredients
white bean pesto hummus (makes extra)
- 2–3 large garlic cloves
- ½ cup roasted pepitas (shelled pumpkin seeds)
- 1 heaping cup fresh basil
- ½ cup freshly squeezed lemon juice, from 2 good sized lemons (or to taste)
- ¼ cup extra virgin olive oil
- 3 cups cooked navy beans (or 2 14-oz cans, drained and rinsed)
- ⅓ cup nutritional yeast
- 1 teaspoon sea salt, plus more to taste
- Freshly ground black pepper to taste
- Water, as needed to thin
Bruschetta
- 1 pound (454 grams) cherry or grape tomatoes, halved
- ⅓ cup basil, chopped
- 2 garlic cloves, minced
- 1 tablespoon balsamic vinegar
- Pinch each sea salt and freshly ground black pepper
- ⅓ cup feta cheese, crumbled
- ⅓ cup pitted Kalamata olives, sliced
- 4 Beyond Meat Spicy Italian sausages or other vegan Italian sausages, cooked and sliced (see note)
- 4 large flour tortillas
- Arugula or spinach
Instructions
- Make the white bean pesto hummus: Place the garlic in a food processor fitted with the ‘S’ blade and process until minced. Add the pepitas and process until coarsely ground. Next, add the basil, olive oil, lemon juice, white beans, nutritional yeast, salt, and pepper. Process until very smooth and creamy, adding a splash or two of water if it’s too thick for your liking. Taste and season with additional salt, if desired.
- Make the bruschetta: Combine the tomatoes, basil, garlic, balsamic, salt, pepper, feta, and olives in a bowl. Stir to combine.
- Prepare the wraps: Spread a generous amount of the white bean pesto hummus down the middle of a tortilla. Top with arugula, bruschetta, and sliced vegan sausages. Wrap up and eat!
- And that’s it! This is a nice, simple recipe that lends itself well to lazy summer days when you just don’t feel like cooking a lot, yet you still want a tasty, fun meal with seasonal veggies and herbs.
Notes
Cooking instructions can be found on the package; I cooked mine in a cast iron skillet on the stovetop for a total of 10 minutes.
- Prep Time: 15 minutes
- Category: Main Course
- Cuisine: Italian
Keywords: Beyond Italian Sausage wrap, white bean pesto hummus recipe
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