Tempeh & Pesto Wraps Recipe
Gluten-free option
Protein-packed
Refined sugar free
Freshly Picked
Easy peasy
Lazy dinners
Main meals
Breakfast & brunch
Originally from Indonesia and Malaysia, tempeh is a fantastic superfood: fermented soybeans pack a protein punch and promote healthy digestion. Soak it in this marinade overnight for maximum flavour!
You will need
Serves 4
For the tempeh
- 1 portion/packet tempeh, cut into strips
- 1 clove of garlic, minced
- 1 bunch chives, finely sliced
- 2 tablespoons extra virgin olive oil
- Salt & pepper to taste
For the pesto
- 1 bunch basil
- 50g pine nuts
- 30ml extra virgin olive oil
- 1 tablespoon nutritional yeast flakes
- Salt & pepper
For the wrap
- 1 packet of your favourite wraps (gluten-free if required)
- 1 punnet alfalfa sprouts
- 1 red or pink cabbage
- 2 tablespoons vegan mayo
- 1/2 lemon, juice only
- 3 spins of the pepper grinder
Recipe: Simon Toohey
Directions
-
Step 1
Mix the garlic, chives, olive oil, and salt and pepper in a bowl and then add in the tempeh to marinate — let sit for as long as possible (even overnight in the fridge!). Then steam till tender (about 7 minutes).
-
Step 2
While the tempeh is steaming, make the pesto. Add pine nuts and salt to the mortar and pestle, then grind to a paste. Add the basil and grind, and finally add the nutritional yeast flakes, and grind one more time to a fine pulp. Then with a spoon, stir in the olive oil to make it a nice paste and set aside.
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Step 3
Set 4 wraps onto plates and spread the alfalfa sprouts onto the wraps.
-
Step 4
In a separate bowl, shred the red cabbage and pour in the mayo, lemon juice, and pepper — mix until combined. Place this cabbage slaw on top of the sprouts. Then add the warm tempeh, and finally some spoonfuls of pesto. Wrap it up and enjoy!
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Recipe: Simon Toohey
