I thought I’d start a new Meatless Monday series around here, sharing a new vegetarian/vegan meal each monday morning.
I’m usually a ‘vegetarian’ until dinner most days, as I mentioned before, but on Monday’s I thought we would have a complete vegetarian day, or at least a meatless dinner (sometime’s i’ll have eggs for breakfast.) We’ll have lots of meatless meals during the week and Adam won’t even notice there isn’t any meat in it – vegetarian meals can be so filling, and delicious that you won’t notice/miss the meat.
I have seen so many recipes online using Tempeh in place of meat. It’s a vegan substitute for meat basically, a protein source made of soybeans barley, rice and millet. I picked some up last time we went to Trader Joe’s and thought I’d give it a shot. To be honest, I wasn’t a huge fan, however I’m sure if you BBQ it, or add some more flavour it might taste better. I used it in a wrap here, but I’ve seen it in tacos, stir fry, veggie bowls, tempeh ‘bacon,’ sandwiches etc.
For this recipe, I marinated it the night before, and sautéed it in a pan to make it a little crispy and heat it up. I also ventured into using Collard Greens for a wrap, though I might use some swiss chard next time.
We had quite a jam packed weekend, a friends birthday friday night downtown, a neighbours birthday/bbq saturday night, and then I went to a lovely baby shower sunday for my cousin (Adam went golfing!) These wraps come together quickly, so even if your schedule is hectic you can still make a healthy meal.
Not digging the tempeh? Make these another night of the week with chicken breast, cut up into strips, maybe wrapped with swiss chard.
Marinated Tempeh Wraps
- 1 tsp agave syrup
- 2 tsp lemon juice
- 2 Tbs apple cider vinegar
- 2 Tbs balsamic vinegar
- 1 package tempeh
- collard greens / swiss chard
- 1 Tbs hummus
- 1 Tbs guacamole
- 1 carrot, shredded/grated
- black beans
- alfalfa sprouts
Cut your tempeh in half, and then cut in half again to make thinner square slices.
Mix together liquid ingredients in small bowl, and add tempeh to marinate an hour/overnight.
When ready to cook, heath pan on medium heat and lightly spray with cooking oil. Add tempeh, and cook each side 3-4 minutes until browned and heated throughout.
Wash your green leaves and pat dry. Discard the middle stem, cut it out using a knife.
Place the chard/collard green on a cutting board and spoon the hummus on top, spreading evenly over, next add the guacamole. Sprinkle with black beans and carrots, top with warm Tempeh, and then top with sprouts.
Tightly roll from one end to the other.