BBQ Tempeh Wraps

Tempeh Ingredients

1 200g package of tempeh
½ cup BBQ sauce (ensure it’s vegan friendly)
¼ cup Frank’s Red Hot Sauce (or other hot sauce)
¼ cup vegetable stock
½ a lime, juiced
1 garlic clove, minced
Salt and pepper to taste

Creamy Avocado Cabbage Ingredients

1 medium avocado
¼ cup cilantro, stems removed
½ lime, juiced
¼ tsp salt
¼ tsp pepper
1 garlic clove, minced
1 jalapeno, seeds and core removed and minced
¼ cup vegetable stock
2 cups cabbage mix (pre made is easiest!)

Sautéed Veg Ingredients

1 red pepper, sliced into matchsticks
3 king oyster mushrooms, sliced into matchsticks (any kind mushroom can work, approx 2 cups)
1 small brown onion, sliced into thin half moons
1 clove of garlic, minced
Salt and pepper to taste

Other Ingredients

4 large whole wheat wraps
Hot sauce to serve
Lime wedges to serve

Instructions

1. Slice tempeh into ¼ inch strips and combine in a tupperware or bag with the marinade ingredients. Let the tempeh sit in the marinade for up to 3 hours.
2. Add 1 tsp of coconut oil to a large pan and add tempeh strips. Cook on medium heat for 5-8 minutes and then flip the strips and cook for another 5-8 minutes. Flip occasionally until browned and heated through on both sides. When cooked, set aside.
3. In a different medium sized pan, add 1 tsp of coconut oil and then add the onion and garlic, sauteeing for 5 minutes, or until onion is translucent. Add mushrooms and pepper and sautée for another 5-8 minutes, or until the veggies are cooked through. When cooked, set aside.
4. In the meantime, combine all the avocado cabbage ingredients (except the cabbage)  in a food processor and blend until well combined. Stir in cabbage mix and set aside.
5. To assemble, warm up a tortilla wrap in the microwave or on the stovetop for 20 seconds or so. Lay the tortilla on a flat working surface and spoon ¼ cup of the avocado cabbage mix on the bottom. Add 4 tempeh strips and approximately ¼ cup of the veg. Fold up the wrap and repeat 3 more times.
6. Serve with hot sauce or lime.