Tempeh & Pesto Wraps

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!

Preparation time Prep: 10 mins
cook 10 mins
Skill level Easy Peasy

You will need:

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
  • 1 punnet alfalfa sprouts
  • 1 red or pink cabbage
  • 2 tablespoons vegan Mayo
  • ½ lemon, juice only
  • 3 spins of the pepper grinder
Recipe: Simon Toohey


  • 1Mix 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).
  • 2While 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.
  • 3Set 4 wraps onto plates and spread the alfalfa sprouts onto the wraps.
  • 4In 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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