Recipe Tempeh & Tabbouleh Wraps
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A fresh, filling, flavour-packed meal that you can feel good about, because it’s wholesome as can be. If you’re making this as a packed lunch for later, you can help keep it fresh by packing your aioli on the side and then dipping your wrap as you go.
You will need
Serves 4
- 3/4 cup steel-cut oats
- 1/4 cup rolled oats
- 1 bunch parsley, finely chopped
- 1 bunch mint, finely chopped
- 3 spring onions, finely chopped
- 10 semi-dried tomatoes, roughly chopped
- 1 lemon, zest and juice
- 3 tablespoons extra virgin olive oil (can do less if you prefer)
- Salt and pepper
- 1 block tempeh, cut into 2-3 cm pieces
- 4 large wraps
To serve:
- Plant-based garlic aioli
Recipe: Simon Toohey
Directions
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Step 1
Place the steel-cut oats in a pot of cold water and bring to a simmer on the stove on medium heat. Cook until soft, drain out the liquid and cool to room temperature.
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Step 2
Meanwhile place the rolled oats in a dry pan and heat on medium-high until golden and toasted. Let oats cool at room temperature.
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Step 3
Add the herbs, spring onions, tomatoes, lemon zest and juice, oil, salt, and pepper to a large bowl. Stir to combine. Add your oats (both kinds) and mix through.
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Step 4
Fry the tempeh in a little extra virgin olive oil (with a pinch of salt) for 2–3 minutes on each side or until golden brown.
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Step 5
Place tabbouleh, tempeh, and garlic aioli in a wrap fold one side over, tuck the bottom up and roll to enclose.
Recipe: Simon Toohey
