Tu’no Wrap & Red Bell Pepper Miso Soup
Tu’no Wrap & Red Bell Pepper Miso Soup
Prep
20min
Total
20min
Servings
1
Ingredients
21
Level
Mod
Prep
20min
Total
20min
Servings
1
Ingredients
21
Level
Mod
Recipe by:Raw Food Magazine
Tu’no Wrap & Red Bell Pepper Miso Soup
Prep:20minTotal:20minServes:1
Ingredients
Soup Recipe
Veggies for Soup Recipe
Tu’no Wrap Recipe
Directions
For Red bell Pepper Miso Soup
  1. Place Red Bell Pepper Miso Soup ingredients in blender and blend smooth.
  2. Soup can be warmed on stovetop. Place finger in soup while on low heat and continually stir; once warm, remove from heat and enjoy.
For Tu’no Wrap
  1. Wash and dry collard leaves. Cut the stems where the leaf stops and de-vein the stem so it is thin like the leaf. Example below:
  2. Place leaves down separately (for small wraps) or stack them with two next to each other and the third leaf in the center and on the top (for a large wrap).
  3. Add your desired amount of Tu’no on the bottom then add sprouts, carrots and tomatoes on top of Tu’no.
  4. Add your Homemade Miso Mayo on top and roll collard green into a wrap and enjoy.
Ingredients
Soup Recipe
Veggies for Soup Recipe
Tu’no Wrap Recipe
Directions
For Red bell Pepper Miso Soup
  1. Place Red Bell Pepper Miso Soup ingredients in blender and blend smooth.
  2. Soup can be warmed on stovetop. Place finger in soup while on low heat and continually stir; once warm, remove from heat and enjoy.
For Tu’no Wrap
  1. Wash and dry collard leaves. Cut the stems where the leaf stops and de-vein the stem so it is thin like the leaf. Example below:
  2. Place leaves down separately (for small wraps) or stack them with two next to each other and the third leaf in the center and on the top (for a large wrap).
  3. Add your desired amount of Tu’no on the bottom then add sprouts, carrots and tomatoes on top of Tu’no.
  4. Add your Homemade Miso Mayo on top and roll collard green into a wrap and enjoy.
Directions
For Red bell Pepper Miso Soup
  1. Place Red Bell Pepper Miso Soup ingredients in blender and blend smooth.
  2. Soup can be warmed on stovetop. Place finger in soup while on low heat and continually stir; once warm, remove from heat and enjoy.
For Tu’no Wrap
  1. Wash and dry collard leaves. Cut the stems where the leaf stops and de-vein the stem so it is thin like the leaf. Example below: Wash and dry collard leaves. Cut the stems where the leaf stops and de-vein the stem so it is thin like the leaf. Example below:
  2. Place leaves down separately (for small wraps) or stack them with two next to each other and the third leaf in the center and on the top (for a large wrap).
  3. Add your desired amount of Tu’no on the bottom then add sprouts, carrots and tomatoes on top of Tu’no.
  4. Add your Homemade Miso Mayo on top and roll collard green into a wrap and enjoy.
Notes

vegan tuna wrap and red bell pepper miso soup