The Raw Cooked Vegan

Sunday, March 3, 2013

Balsamic Spiced Tempeh Wrap

I have been a little (a lot) obsessed with Instagram, which leaves me lacking in the Blogger posts. If you're an Instagramer, you can find me @therawcookedvegan. I have most my Blogger pictures there with the link here for the recipes.

This wrap has a wonderful taste combo of pan grilled tempeh, sun dried tomatoes, Romaine lettuce, pepperoncini and Jalapeño-garlic Daiya vegan cheese all rolled up in a tomato garlic wrap.

BALSAMIC SPICED TEMPEH WRAP

1 block of tempeh, cut super thin
Hydrated sun dried tomatoes, chopped
Natural-cured pepperoncini, chopped
Romaine lettuce, chopped
Jalapeño-garlic wedge sliced into strips
Tomato garlic wrap or wrap of choice

MARINADE
Start by placing your sliced tempeh in a medium-sized shallow dish. In a small bowl, whisk together 4 TBS aged Balsamic vinegar, 1/2 tsp smoked paprika, 2 TBS olive oil, 1 TBS packed brown sugar or maple sugar, dash or two of cayenne pepper. Cover and marinate in refrigerator overnight or at least 6 hours.
Heat a skillet over medium heat and brown tempeh to your liking.

Load, tuck, wrap and roll!








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