Tangy Asian BBQ Tempeh Wrap

• vegan
• bbq
• wrap
• picnic
• fusion
• Emily

Introduction

Dive into a delightful vegan picnic with this Tangy Asian BBQ Tempeh Wrap, a perfect blend of smoky, sweet, and spicy flavors wrapped in a soft tortilla. Ideal for an outdoor gathering or a cozy indoor meal, this wrap is sure to impress with its unique fusion of East meets West.

Ingredients

• 200g tempeh, sliced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tbsp maple syrup
• 1 tsp smoked paprika
• 1 clove garlic, minced
• 1 tsp fresh ginger, grated
• 1 tbsp apple cider vinegar
• 2 tbsp vegetable oil
• 4 large tortillas
• 1 cup purple cabbage, shredded
• 1 carrot, julienned
• 1 small red bell pepper, sliced
• Fresh cilantro, for garnish
• Sesame seeds, for garnish

Instructions

1. In a bowl, combine soy sauce, hoisin sauce, maple syrup, smoked paprika, garlic, ginger, and apple cider vinegar to make the marinade.
2. Add the tempeh slices to the marinade and let sit for at least 30 minutes.
3. Heat vegetable oil in a skillet over medium heat. Add marinated tempeh and cook until caramelized on both sides.
4. Warm the tortillas in a dry pan or microwave.
5. Assemble the wraps by placing tempeh, cabbage, carrots, and bell pepper on each tortilla.
6. Garnish with fresh cilantro and sesame seeds.
7. Roll up the tortillas tightly, slice in half, and serve.

Enjoy this Tangy Asian BBQ Tempeh Wrap at your next picnic or gathering! Its robust flavors and satisfying texture make it a crowd-pleaser that's both nourishing and delightful. Pack it up for an outdoor adventure or serve it fresh at home; either way, it's bound to be a hit!

Emily

Additional Information

Nutritionfacts	Calories: 310, Fat: 13g, Saturated Fat: 2g, Carbohydrates: 40g, Sugar: 6g, Fiber: 5g, Protein: 12g
Preparation Time	45 minutes
Allergy Information	Soy, Gluten, Sesame