Description
Vegan-friendly wrap
Ingredients
Scale
- 1 8oz. block of Tempeh (I bought it from Trader Joe’s)
- 2 tbsp. soy sauce (I used gluten-free)
- 1/3 tsp. Sriracha (optional)
- 1/4 tsp. garlic powder
- 1/4 tsp. turmeric
- 1/3 tsp. ground ginger (or minced fresh if you prefer)
- Dash of red chili flakes (optional)
- Couple dashes of black pepper
- 1/2 lime squeezed
- 1 tbsp. olive oil
- Cucumber slices (2 per wrap)
- Red Pepper slices (2 per wrap)
- Red Onion slices (2 per wrap)
- Baby Spinach (handful per wrap)
- 4 tortillas (I used the Ezekial Sprouted Grain Tortillas)
- Veganaise (or a condiment of your choice)
Instructions
- Cut the tempeh block into logs and place in medium-sized bowl.
- In a separate small mixing bowl, add soy sauce, sriracha, garlic powder, turmeric, ground ginger, red chili flakes, black pepper, and lime juice
- Mix sauce with whisk or fork thoroughly and pour over tempeh logs until fully coated. I used my hands to get mixture on all sides of logs.
- Heat a pan on medium-high heat with olive oil until hot. Pour in tempeh logs with the remaining sauce in the bowl.
- Sauté each side of tempeh log for 2-3 minutes until all sides are browned. While the tempeh is cooking, cut up veggies
- Heat tortilla in microwave or oven until warm
- Add tempeh, spinach, cucumber, red pepper, and red onion to tortilla
- Add veganaise (vegan mayo) or any additional toppings and condiments of your choice
- Enjoy!
Nutrition
- Serving Size: 4
