If you haven't tried tempeh yet, you should. It is jam-packed with nutrition, easy to flavor, and with the flood of new vegetarians/ vegans and health conscious eaters, easy to find. Tempeh can be made in a bunch of different ways, but I particularly like this spicy version of tempeh, which has the same flavors as spicy buffalo wings. What better to pair with that kind of heat than a creamy (vegan) ranch dressing, and avocado. One bite, you'll be hooked.
Ingredients (makes 4 wraps):
Tempeh:
1 8 ounce package of tempeh
boiling water
sea salt
1 tsp olive oil
Marinade:
1/2 cup vegetable broth
1/4 cup hot sauce
1 tbsp olive oil
2 tbsp soy sauce
3 tbsp lemon juice
2 cloves of garlic, minced
1/4 tsp paprika
1/4 tsp cayenne
a pinch of pepper
Toppings:
4 wraps (you can use any type of wrap you like, lettuce even)
2 avocados, sliced
1-2 tomatoes, sliced
Lettuce
Ranch Dressing:
1/2 cup vegan mayonnaise (I love "Vegenaise")
2 tbsp milk alternative (or until desired thickness)
1 tsp apple cider vinegar
1 garlic clove, minced
1 green onion, chopped
1 tsp chopped, fresh parsley (you can also use 1/2 tsp dried)
1/4 tsp chopped, fresh dill (you can also use 1/8 tsp dried)
1/8 tsp salt
1/8 tsp black pepper
1) Bring a medium pot of water to boil with salt and tempeh. Allow tempeh to boil for 30 minutes (this helps take any bitterness out of the tempeh). Whisk all marinade ingredients together. Slice tempeh into 1/4 inch strips, and place in a shallow dish. Pour marinade ingredients over-top, allowing to marinade for at least 1 hour (the more, the better).
2) Heat olive oil in a large frying pan, over medium heat. Pan fry tempeh strips for 4 minutes on each side. Pour the 1/2 of the remaining marinade over the tempeh strips (once finished grilling), and allow to reduce until the tempeh soaks the majority of it up (about 5 minutes).
3) For the ranch dressing, blend all ingredients together in a processor or blender until smooth. Set aside.
4) Place a few strips of warm tempeh into the centre of a wrap. Pile a generous amount of toppings, drizzle with ranch dressing, roll up and enjoy!
Tempeh:
1 8 ounce package of tempeh
boiling water
sea salt
1 tsp olive oil
Marinade:
1/2 cup vegetable broth
1/4 cup hot sauce
1 tbsp olive oil
2 tbsp soy sauce
3 tbsp lemon juice
2 cloves of garlic, minced
1/4 tsp paprika
1/4 tsp cayenne
a pinch of pepper
Toppings:
4 wraps (you can use any type of wrap you like, lettuce even)
2 avocados, sliced
1-2 tomatoes, sliced
Lettuce
Ranch Dressing:
1/2 cup vegan mayonnaise (I love "Vegenaise")
2 tbsp milk alternative (or until desired thickness)
1 tsp apple cider vinegar
1 garlic clove, minced
1 green onion, chopped
1 tsp chopped, fresh parsley (you can also use 1/2 tsp dried)
1/4 tsp chopped, fresh dill (you can also use 1/8 tsp dried)
1/8 tsp salt
1/8 tsp black pepper
1) Bring a medium pot of water to boil with salt and tempeh. Allow tempeh to boil for 30 minutes (this helps take any bitterness out of the tempeh). Whisk all marinade ingredients together. Slice tempeh into 1/4 inch strips, and place in a shallow dish. Pour marinade ingredients over-top, allowing to marinade for at least 1 hour (the more, the better).
2) Heat olive oil in a large frying pan, over medium heat. Pan fry tempeh strips for 4 minutes on each side. Pour the 1/2 of the remaining marinade over the tempeh strips (once finished grilling), and allow to reduce until the tempeh soaks the majority of it up (about 5 minutes).
3) For the ranch dressing, blend all ingredients together in a processor or blender until smooth. Set aside.
4) Place a few strips of warm tempeh into the centre of a wrap. Pile a generous amount of toppings, drizzle with ranch dressing, roll up and enjoy!
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