Tempeh Strips and Salad Wrapby PattyServes 1This is quick and easy if you use some left over tempeh steak from the night before. Or you can marinate the tempeh overnight and fry it up in only a few minutes for lunch. There’s some delicious wraps on the market now, including rye wholegrain that is pictured here. A vegan fridge is a green fridge in more ways than one. Make sure when you open your fridge the color green features. Think - the more green in your fridge, the cleaner the environment and the healthier you’ll be!
1 soft wrap
100g of tempeh (per wrap)
tamari, sesame oil and crushed garlic to marinate (to taste)
1 tsp canola oil
beetroot dip (you can buy in supermarkets – there are vegan versions available)
vegan margarine (optional)
small handful of salad greens
1 tomato, sliced
A little cucumber, sliced
˝ small carrot, grated
salt and black pepper to taste
Marinate the tempeh for a few hours or overnight for full flavor, then slice in strips and fry in hot cast iron skillet with oil until both sides are well browned.
Spread margarine (optional) and beetroot dip on wrap and fill with veggies and fried tempeh, wrap and enjoy!
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