Healthier Version Of A Classic Recipe

Vegan Tempeh Wraps

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Average: 5 (3 votes)
(3 votes)
Vegan Tempeh Wraps
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 50 min.
Ready in
Calories:
107
calories
Calories

Healthy, because

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Nutritional values

Tempeh consists of soybeans, which are inoculated with a mold called Rhizopus oligosporus and then fermented for 24-48 hours. The fermentation process makes the protein from the soy product readily available for the body to use. In addition, tempeh is a good source of iron. 

You can buy tempeh in most organic shops. If you can't find it, you can also use tofu.

1 each contains
(Percentage of daily recommendation)
1 each contains
(Percentage of daily recommendation)
Calories107 kcal(5 %)

Ingredients

for
4
Ingredients
7 ounces Baby spinach
1 shallot
1 garlic
2 tablespoons olive oil
salt
Nutmeg
2 Red Bell pepper
8 ounces Tempeh
Aleppo pepper
7 ounces Soy yogurt
½ organic lemon (zest)
1 tablespoon lemon juice
4 Whole-wheat tortillas (Diameter 8")
Cress (for garnish)
How healthy are the main ingredients?
Tempeholive oilshallotgarlicsaltNutmeg

Preparation steps

1.

Wash the spinach, remove stems and spin dry. Peel the shallot and garlic and finely chop. Saute shallot and garlic together in a hot pan in 1 tablespoon oil until translucent. Add the spinach and saute until the resulting liquid evaporates. Remove from the heat and season with salt and nutmeg. Rinse the peppers, halve, remove seeds and ribs and finely chop.

2.

Chop tempeh finely and saute in a hot pan in 1 tablespoon oil until golden brown. Season with salt and Aleppo pepper and remove from the heat.

3.

For the sauce: Mix the yogurt with the lemon zest and season with lemon juice and salt.

4.

Warm the tortillas in a hot pan. Remove from the pan, brush with some sauce and top with the spinach, pepper and tempeh. Roll up and cut into approximately 4 pieces. Place on plates and garnish with watercress. Spoon a small dollop of sauce on each roll and serve the rest in a bowl.  Serve garnished with Aleppo pepper.