Spicy Vegan Paneer Naan Wraps

I have a mouthwatering recipe to share with you – Spicy Vegan Paneer Naan Wraps.

If you’re a fan of Indian cuisine, you might be familiar with paneer. For those who aren’t, paneer is a popular Indian cheese known for its firm texture and mild flavor. Traditionally made from curdled milk and lemon juice, paneer is a staple in many Indian dishes, often used in curries, kebabs, and wraps.

It’s loved for its ability to soak up spices and flavors, making it a versatile ingredient in vegetarian cooking.

But because paneer is made from dairy, it’s not vegan. Until now! In this recipe, we’ll be using a vegan alternative to paneer, marinated in a blend of Indian spices to create a delicious, spicy filling for our naan wraps. Paired with fresh vegetables and a tangy sauce, these wraps are perfect for a quick and satisfying meal.

Let’s make these Spicy Vegan Paneer Naan Wraps together!

Spicy Vegan Paneer Naan Wraps Recipe

Paneer has a long history in Indian cuisine, dating back to ancient India. It is believed to have been introduced by Afghan and Persian travelers and traders.

Over time, it became an integral part of regional cuisines, especially in Northern India. Today, it is celebrated in a variety of dishes across the country.

We will be using a delicious dairy-free vegan paneer for today’s recipe. This recipe was inspired by the Tikka Naan Wrap by Fresh Prep, but made vegan.

For the Vegan Paneer Marinade:

• 1 block extra firm tofu or store-bought vegan paneer, pressed and cubed
• 2 tablespoons vegan Greek yogurt
• 1 tablespoon tomato paste
• 1 tablespoon grated ginger
• 2 cloves garlic, minced
• 1 teaspoon Indian spice blend spice blend (or any mixture of Paprika, Garam Masala, Curry Powder, Ground Cardamom)
• Salt and pepper to taste

For the Wrap:

• 4 naan breads (store-bought or homemade)
• 1 cup fresh spinach
• 1/2 cup sliced red bell pepper
• Fresh cilantro leaves for garnish
• 1/4 cup cashew pieces

For the Housemade Curry Mayo:

• 1/2 cup vegan mayonnaise
• 1 tablespoon fresh lemon juice
• 1 tablespoon water
• 1 teaspoon curry powder
• 1/2 teaspoon turmeric

For the Spicy Onions:

• 1 fresh lemon
• 1/2 cup thinly sliced red onion
• 1 serrano pepper, thinly sliced
• 1 tablespoon vegan liquid honey
• 1 raw sugar pack (or 1 teaspoon raw sugar)

How To Make Spicy Vegan Paneer Naan Wraps

1. Pickle the Onions

In a small bowl, combine sugar, onion, lemon juice. Mix in the serrano pepper to taste. Set it aside.

2. Cook the Vegan Paneer

Heat 1 tbs oil in a skillet over medium-high heat. Add the marinated tofu or vegan paneer cubes to the skillet.

Once hot, add bell peppers, paneer and cook for 3–4 minutes, stirring occasionally. Next, add the tomato paste, garlic, ginger, and Indian spice blend to taste, and cook for 30 seconds to 1 minute until fragrant.

Reduce heat to medium, add the vegan yogurt, 1/4 cup water, honey and cook for 5-8 minutes to allow the sauce to thicken.

3. Prepare the Vegan Curry Mayo

In a small bowl, whisk together the vegan mayonnaise, curry powder, and turmeric until smooth. Set aside.

4. Assemble the Wraps

Wrap the naan bread in foil. Place the naan in the oven and cook for 8–12 minutes until warm.

Layer the fresh spinach, sliced red bell pepper, thinly sliced red onion, and serrano pepper on top. Add the cooked vegan paneer cubes.

Then drizzle housemade curry mayo on each naan bread. Garnish with fresh cilantro, spicy picked onions, and sprinkle with cashew pieces.

5. Serve

Fold the naan bread over the filling to create a wrap. Serve the Spicy Vegan Paneer Naan Wraps immediately while they are warm.

Enjoy this flavorful and satisfying meal that brings together a variety of fresh ingredients and bold spices in a convenient and delicious wrap!

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