Winter Cranberry Kale Wrap with Vegan Gravy

This Winter Cranberry Kale Wrap is a delicious way to get your greens in the winter! 

It’s truly a flavor symphony in your mouth 😋

It’s super easy to make, and so perfect to serve to family and friends for this holiday season. 

This recipe would go well with really anything else you’re making – for supper or as a part of a holiday spread or party.

Don’t forget to save this recipe so you can find it later!

Here’s What You’ll Need

Wrap Ingredients:

– 1 wrap

– 1/4 cup, kale, shredded

– 1/4 cup, vegan stuffing (see recipe below)

– 2 tbsp, cranberries, dried

– 2 tbsp, vegan gravy (see recipe below)

Stuffing Ingredients:

– 3 – 3 1/2 cups, vegetable broth

– 1 large sourdough loaf

– 3/4 cup, uncooked green lentils

– 3 tbsp olive oil or ghee

– 1/2 cup white onion, diced

– 3/4 cup, celery, diced

– 1/4 tsp, himalayan salt

– 1/8 tsp, black pepper powder

– 2 1/2 tbsp, purified water

– 1 tbsp, flax meal

– 3/4 tsp, dried sage

Vegan Gravy Ingredients:

– 1 cup, purified water

– 1 tbsp, olive or avocado oil

– 1 yellow onion, diced

– 1 clove garlic, minced

– 4 oz mushrooms, shiitake or other

– 1, 4 – 6 oz Yukon potato, diced

– 2 tbsp, tamari

– 1/2 tsp, himalayan salt

– 1/4 tsp, black pepper powder


  1. Cube bread the night prior to preparing the stuffing to dry it out. Texture of day old bread. 
  2. The next day, rinse lentils and cook with 1 1/2 cups of the vegetable broth or purified water.
  3. Cook over medium-high heat until a boil is reached then lower to a simmer and continue cooking for 20 – 30 minutes. Once lentils are cooked, set aside.
  4. Preheat oven to 350 degrees F and line a 9×13 inch pan. 
  5. Prepare flax egg by mixing flaxseed meal and water. Allow some time to sit and congeal. 
  6. Saute onion and celery on low heat with olive oil or ghee. Season with a little salt and pepper to taste. Cook until translucent. 
  7. To the bowl of bread, pour the vegetable broth and the remaining ingredients. Mix with a wooden spoon. Consistency should be moist but not soggy. 
  8. Transfer to a pan and cover with foil. Bake for 45 minutes.
  9. Afterward remove the top layer of foil so the stuffing can brown. Increase heat to 400 degrees F and bake another 10 – 15 minutes or until the top is well browned and crisp.


  1. Sauté onion and garlic with oil over low heat until onion is translucent. 
  2. Add mushrooms and stir another 1 – 2 minutes. 
  3. Add in the water, tamari and potato and bring to a boil.


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