Plant-based Sweet Potato Tempeh Wraps

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Why tempeh? Well, one of the questions I hear about eating a plant-based diet is “how can I feel full and satisfied without meat, chicken and fish”. So many suggestions come to mind such as: mushroom burgers, bean chillis, tofu stir fries and seitan stews. Tempeh dishes also top the list. It is a wonderful ingredient with a hearty texture and nutty umami rich flavor. It is traditional to Indonesia and made from fermented soybeans.It is a very healthy alternative to animal-based proteins. From a nutritional perspective it is rich in fiber, probiotics and protein.

You don’t need to eat a plant-based diet to enjoy tempeh. Below you will find a recipe for tempeh that is a real crowd pleaser amongst vegans, vegetarians, omnivores, teens and adults alike. It is easy to make and heart healthy with no added oils. It is wonderful as a center-of-the plate protein with a baked potato and salad. It also makes a killer wrap with sweet potato, kale and hummus.


Tempeh Sweet Potato Wraps

Ingredients

8 oz package tempeh
1/4 cup soy sauce
2 tablespoons maple syrup
2 minced garlic cloves
1 1/2 teaspoon dried rosemary
1 teaspoon black pepper
1/2 teaspoon salt, optional

Instructions

Slice the tempeh lengthwise into 16 strips, approximately ¾ inch wide.

Steam or simmer the sliced tempeh for 10-15 minutes and then drain. (optional to remove bitterness from tempeh)

Combine the rest of the ingredients in a 9 x 12 inch baking dish.

Add the tempeh and then flip it over a few times to cover in the marinade.

Place the baking dish towards the top of the oven and broil for 3-4 minutes until nice browned. Flip the tempeh and broil for another 3-4 minutes. Watch to ensure it becomes browned but not burnt.

To prepare the wrap, spread a few slices of tempeh, some hummus, baked sweet potato and kale onto a whole wheat wrap. Roll it up and slice into two halves.

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