How to Make Snack Wrap from Spices

The name snack wrap is a little familiar.

The snack wraps we make are the kind of thing that go around in a big plastic bag. 

The problem is that we’ve been eating too much of it, which makes the wraps seem pretty fussy. 

How to Make It with a Simple Process.

To make snack wrap, you’ll need two ingredients: a vegetable and a soybean oil, which is the oil that goes into the bag of the vegetable. 

For this recipe, we’re using a combination of both, so we’ll use both of them. 

1 tablespoon of olive oil (can be used in place of the oil, or added in separate pieces) 1 tablespoon of soybean (optional) In a food processor, blend together the ingredients until a creamy texture forms. 

You can also add more soybean if you prefer. 

Put the mixture into the fridge for at least 2 hours, or until it’s thick enough to squeeze through a small sieve. 

If you don’t have a food processing machine, you can use a blender, but we don’t recommend this. 

Stir in a few pinches of salt and pepper. 

Add the soybean and mix well. 

Let sit for 10 minutes, and then transfer to a bowl to let the soybeans set. 

Heat up the vegetable oil in a frying pan and sauté it in a little bit of olive, then add the vegetable, along with the soy. 

While it’s cooking, make a little more soy and stir in the vegetable pieces and the salt and black pepper.

Let it simmer until the oil starts to thicken. 

Remove from the heat and let it cool to room temperature, then stir in some more soybeans. 

When ready to eat, shred some tofu and enjoy! 

This recipe was adapted from Iced Noodle: A Modern Recipe for Vegetarian Snacks , a book by the British cookbook author and vegetarian blogger Iced Noodles. 

Want more vegan cooking inspiration? 

Subscribe to the Icing Noodle newsletter to get the latest recipes delivered straight to your inbox!