Saturday, July 26, 2014

Roasted Veggie and Tempeh Wrap

We plan to take these wraps to an outdoor concert tomorrow night as a little pre-concert snack along with cashew cheese and crackers.

Roasted Veggie and Tempeh Wrap

1/2       half container vegan cream cheese
            Worchester sauce – to your taste
1          green onion – whites
1          green onion – greens to be mixed in after blended
            garlic blend salt or regular garlic salt to taste

Put vegan cream cheese in food processor and add Worchester sauce (I put in gradually because you want the dressing to be pretty thick but spreadable.  Add green onion whites, garlic salt and pepper then give a whirl.  Once the consistency is to your liking and flavor has a zing, add the green part of the onion and mix by hand.


Any assortment of veggies will work.  I just used what I had in the fridge. 

1/4         red onion, cut into small wedges
3            carrots sliced into long, medium thin slices
1/2         large zucchini slice into long, medium thin slices

Place veggies on baking sheets, drizzle with olive oil then salt and pepper.  Bake at 400 degrees for approximately 20 minutes.


1          block Tempeh, cut in half then marinated with a bit of soy sauce, veggie broth
            and a splash of white wine vinegar.  Let marinade for approximately 15 min.

            Cut into slices (cutting tempeh in half to make thinner).

            Fry up the slices, in a bit of olive oil.  Pour remaining sauce over Tempeh. 
            Cook approximately 10 minutes, until brown.

Assemble in a large flour tortilla.  This made 3 tortillas.

Spread a generous layer of vegan cream cheese spread in middle of tortilla then add:

Couple Romaine leaves
Tempeh slices (3-4)
Roasted Veggies

Then cut filled tortillas in half and serve.

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