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Kathy's Smoky Tempeh Wrap - with Citrus Carrot Slaw
vegan, makes two wraps
Smoky Tempeh:
8oz. tempeh, sliced into cubes or logs
2-3 Tbsp liquid smoke
2 tsp chili powder
2 Tbsp apple cider vinegar
2 tsp agave syrup
pepper
salt to taste (at least 1/2 tsp)
Citrus Carrot Slaw:
1 cup shredded carrots
1 large satsuma or tangerine, peeled, sliced
1/4 tsp citrus zest
2 Tbsp tahini
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 Tbsp agave syrup
1 Tbsp Vegenaise
1-2 tsp EVOO (optional)
pepper
salt to taste
2 XL Whole Wheat Wraps
2 cups baby greens
optional: 1 avocado, diced and tossed in lemon juice/pepper
vegan, makes two wraps
Smoky Tempeh:
8oz. tempeh, sliced into cubes or logs
2-3 Tbsp liquid smoke
2 tsp chili powder
2 Tbsp apple cider vinegar
2 tsp agave syrup
pepper
salt to taste (at least 1/2 tsp)
Citrus Carrot Slaw:
1 cup shredded carrots
1 large satsuma or tangerine, peeled, sliced
1/4 tsp citrus zest
2 Tbsp tahini
2 Tbsp apple cider vinegar
2 Tbsp lemon juice
1 Tbsp agave syrup
1 Tbsp Vegenaise
1-2 tsp EVOO (optional)
pepper
salt to taste
2 XL Whole Wheat Wraps
2 cups baby greens
optional: 1 avocado, diced and tossed in lemon juice/pepper
Eggless Salad - Wrap
18 ounces firm tofu, cubed and steamed - salted to taste
1/2 cup vegan mayo, aka Vegenaise
1/3 cup Dijon mustard (I like classic Grey Poupon)
1/4 tsp cayenne powder
1 tsp turmeric
1/2 tsp black pepper - fine
2 tsp seasoned rice vinegar
1/2 cup chopped sweet onion - Vidalia onions work best
also needed: 1 XL wrap tortilla, and grens (I used dark red leaf lettuce in the wrap photo below)
Directions: Toss Well. Chill. Fill wrap. Serve!..
18 ounces firm tofu, cubed and steamed - salted to taste
1/2 cup vegan mayo, aka Vegenaise
1/3 cup Dijon mustard (I like classic Grey Poupon)
1/4 tsp cayenne powder
1 tsp turmeric
1/2 tsp black pepper - fine
2 tsp seasoned rice vinegar
1/2 cup chopped sweet onion - Vidalia onions work best
also needed: 1 XL wrap tortilla, and grens (I used dark red leaf lettuce in the wrap photo below)
Directions: Toss Well. Chill. Fill wrap. Serve!..
Florida Avocado Summer Wrapvegan, makes 2 wraps
2 extra large wraps (any variety)
1/2 Florida Avocado, peeled and sliced into thick strips
1 medium yellow tomato, sliced thick (red works too)
1 small sweet onion, sliced
4 Tbsp lime juice (or lemon)
1 Tbsp apple cider vinegar (or more lime juice)
2 tsp maple syrup
6 Tbsp spicy bean or nut spread (see below)
1 cup shredded carrots
fresh ground black pepper
optional: pumpkin seeds
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Creamy Cilantro Red Potato Salad Wrap
1 lb mini red potatoes, halved/quartered
1 Tbsp garlic powder
2-3 Tbsp apple cider vinegar
4 Tbsp vegan mayo
2 Tbsp olive oil
3 Tbsp spicy/Dijon mustard
3/4 cup red onion
1 small green bell pepper, diced
2 cups fresh cilantro, chopped (stems and fronds)
1/4 tsp cayenne
fresh black pepper and sea salt to taste
1 Tbsp garlic powder
2-3 Tbsp apple cider vinegar
4 Tbsp vegan mayo
2 Tbsp olive oil
3 Tbsp spicy/Dijon mustard
3/4 cup red onion
1 small green bell pepper, diced
2 cups fresh cilantro, chopped (stems and fronds)
1/4 tsp cayenne
fresh black pepper and sea salt to taste
garnish: fresh pepper, a drizzle of good olive oil
Optional Fold-in’s:
for extra crunch: 1 cup celery diced
cheezy flavor: 1/3 cup nutritional yeast
for extra crunch: 1 cup celery diced
cheezy flavor: 1/3 cup nutritional yeast
For wrap: use XL whole wheat wrap – I also added in a few baked tofu cubes marinated in coconut milk and spices.
Menu for the Nite:-
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