Tempeh Wasabi Wrap
This simple vegetarian tempeh recipe is an adaptation of my old omnivorous favorite - tuna wasabi sandwiches. Tempeh is a great source of vegetarian protein.
Prep time: 15 min; Total time: 15 min
Ingredients
Required ingredients:
- Whole wheat tortilla
- 1/4 package tempeh
- 1/4 c. plain yogurt (or 2 tbsp veganaise)
- 1 tsp wasabi
- 1 tsp stone ground mustard
- 1 rib celery, minced
- 1/4 c. pineapple, minced
Optional ingredients:
- 1/2 tsp soy sauce
- 1/2 tsp rice vinegar
- Bean sprouts
- Carrot, grated
- Red onion, diced
- Purple cabbage
Steam the tempeh for 10 minutes, then dice into 1/8" pieces. Dice the celery, pineapple, and onions.
In a small bown, combine yogurt or veganaise, stone ground mustard, wasabi, soy sauce, and/or rice vinegar. Add the tempeh, celery, pineapple, and onions to the bowl with the yogurt mix.
Place your tortilla on a plate. Add the tempeh mixture and any additional vegetables you wish to include (bean sprouts, carrots, purple cabbage). Roll your tortilla into a wrap and enjoy!
Tips
To skip the Japanese flair, make your wrap with minced kosher dill pickles instead of pineapple and
wasabi.
You don't have to eat this as a wrap - you can also enjoy it as a salad or as a sandwich on toasted bread.
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