Tempeh and Sprouts Wraps with Pea Purée
For the purée, boil the peas in salted water for about 5 minutes. Drain and mash with the soy cream. Stir in the mint and season with salt and pepper.
Rinse the bell pepper, cut in half, remove the seeds and ribs and cut into fine strips. Rinse and trim the scallions and cut into thin rings. Rinse the sprouts in a colander and drain well.
Warm the tortillas in a dry frying pan for about 30 seconds on both sides.
Cut the tempeh fillet into thin strips and fry in some oil for about 2 minutes while turning.
Spread the tortillas with pea purée. Shower with bell pepper strips, tempeh fillet, scallions and sprouts and serve rolled up.