Korean BBQ Tempeh Wraps

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Tempeh Ingredients

  • 2-200 g block of Tempea tempeh

  • 1 tbsp coconut oil

KOREAN BBQ SAUCE Ingredients

  • ¾ cup of water

  • ⅓ cup soy sauce

  • ¼ cup maple syrup

  • ¼ cup tomato paste

  • 2 tbsp sriracha hot sauce

  • 2 garlic cloves

  • 2 tsp freshly grated ginger

  • 1 tsp sesame oil

CAESER DRESSING Ingredients

  • 1 cup cashews, soaked in boiling water for 1 hour

  • ½ cup of water

  • 1 garlic clove

  • 2 tbsp lemon juice

  • 1 tsp salt

  • ½ tsp black pepper

WRAPS Ingredients

  • 5 large flour tortillas

  • 1 large chopped romaine lettuce

  • ½ red onion, sliced

  • ½ red pepper, sliced

  • 2 carrots, julienned

Instructions

  1. Stir all korean BBQ sauce ingredients together in a small saucepan and place over medium heat. Allow to simmer on low heat for about 10 minutes, adding a bit of water if sauce becomes too thick.

  2. Cut the tempeh into ½ inch thick strips. Place in a bowl, and coat with Korean BBQ sauce. Let sit for 30 minutes.

  3. While the tempeh is marinating, add all the Caesar dressing ingredients to a high speed blender or food processor and blend on high for 1-2 minutes. Add more water to make dressing thinner.

  4. Set a large non-stick frying pan over medium heat and add coconut oil. Once melted, add the tempeh strips, one by one, careful not to overlap them in the pan if possible. Cook the tempeh until crispy, set aside when ready.

  5. In a large bowl, toss the romaine lettuce with half the dressing. Add more or less to your taste.

  6. To assemble each wrap, add 2 cups of salad in each, 4-5 pieces of tempeh, sliced onion, red pepper, carrots, and extra sauce.