add-boxaddarrow-leftarrow-rightcameracheck-markclosecodedeleteediterroreyefood-menumenuprintsearchstar-ratestars-rating
https://s3.amazonaws.com/ka-images-prod/mastheads/showing-muffins.jpg

Tempeh Bacon, Lettuce & Tomato Wrap (vegan Blt!)

Steam or water-fry the sliced tempeh for 8-10 minutes. In a bowl or other large dish mix together the marinade ingredients then add in the cooked tempeh. Flip the pieces over and allow them to sit in the marinade for 15-20 minutes or up to 24 hours for more flavor. Preheat oven to 400 degrees. Place marinated tempeh strips onto a baking tray lined with a silpat or parchment paper and bake for 20 m. . .

Recipe Tags

?

Example: #Lunch #Sandwhich #BBQ

Cuisine Tags

?

Example: #Spanish #Mexican

Created on

Favorited: 0

Your Rating

Servings: 2

Prep Time: 00:20

Cook Time: 00:30

Tempeh Marinade

2 tbsp coconut aminos or tamari

1 tbsp maple syrup

1 tbsp balsamic vinegar

1/4 tsp liquid smoke (optional)

8 oz of tempeh, thinly sliced into strips about 1/8th inch in thickness

Wrap

2 tbsp vegan spread of choice*

1 medium tomato, diced

2 - 3 cups lettuce, spring mix, or other fresh greens of choice

1/2 cup carrots, shredded or chopped very small

1/4 cup green onion, chopped

1/2 an avocado, sliced (optional)

2 large whole grain or gluten-free wraps

hot sauce to taste (optional)

1/2 a lime

Preparation

1Steam or water-fry the sliced tempeh for 8-10 minutes.

2In a bowl or other large dish mix together the marinade ingredients then add in the cooked tempeh. Flip the pieces over and allow them to sit in the marinade for 15-20 minutes or up to 24 hours for more flavor.

3Preheat oven to 400 degrees.

4Place marinated tempeh strips onto a baking tray lined with a silpat or parchment paper and bake for 20 minutes. Flip them over halfway through cooking time for slightly more even crisping.

5While tempeh is cooking, heat up your tortillas in a pan over medium heat on the stovetop, or for roughly 15 seconds in the microwave.

6Add your spread of choice to the wrap in an even layer leaving about an inch of space around the perimeter. Then add the baked tempeh, with hot sauce on top if desired, along with a handful of fresh greens, shredded carrots, green onion, sliced avocado, and a squeeze of lime juice.

7Fold in the sides of your wrap then roll it up firmly. Wrap once more in parchment paper and tie with a string for additional structure and support if needed. Slice in half with a serrated bread knife and store in the fridge until ready to eat or eat right away.

Additional Notes

For the spread, I like to use hummus, pesto sauce, or for a more traditional BLT style wrap use vegan mayo. See text above the recipe for easy homemade hummus and pesto recipes.

Reviews: 0

Select A Menu

Create A New Menu

Please enter a menu name

This menu name already exists. Please choose a different name

×

Success

This recipe was added to . You can view here or close this window

×

Recipe Embed

Do you have questions or need help embedding recipes? Contact us at info@kulinarian.com


In your blog post, create a "Link" with the text;

Set the link's URL or "href" to the below URL.

The link must include "?embed=link" and any additional parameters

In the footer of your blog (or below your blog post content) add the recipe embed code. This code can be embedded globally on your entire website, for use with all Kulinarian embeds.

You may need to refresh your page or blog post to see the recipe populate.

Detailed Instructions For Site-builders & CMS's

Squarespace

Weebly

Wordpress

×