Recipe Tempeh & Pesto Wraps
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.
-
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!
Recipe: Simon Toohey
More protein-packed dishes
Tempeh & Pesto Wraps
Directions
10 mins to prep
-
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.
-
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!
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