Tempeh, lettuce and tomato a plant based version of the classic BLT will not disappoint. Tempeh is made from fermented soya beans. So I often think of it as- tofu supercharged with good bacteria. As we know the gut health is imperative for health and wellbeing, its often referred to as the second brain- it can effect mood, energy levels, libido etc. Tempeh is great for your gut health, high in protein and B vitamins. It has a firmer texture than tofu and a nutty flavor that makes it a great meat substitute.
100g of tempeh contains 18g protein which will also keep you feeling fuller for longer, provide dietary fiber and provide sustained energy- Therefore it makes an awesome addition to your lunchtime meal.
Like tofu, tempeh will take on flavors you marinate it with. I like to marinate my tempeh in a container with tamari, maple syrup and smoked paprika for about 30mins before I pan fry it. I also like to serve mine with rocket lettuce (arugula) as it adds a delicious peppery flavor but you can use whatever greens you like.
If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.
- 2 tbsp. tamari
- 1 tsp. maple syrup
- 1 tsp. smoked paprika
- Salt and pepper
- 2 tbsp. filtered water
- 4 wraps of your choice
- 1 roma tomato
- 2 cups of rocket lettuce
- 300g tempeh
- 2 tbsp. vegan mayo
- Pre heat a fry pan on medium heat
- In a small container combine tamari, maple syrup, smoked paprika, filtered water, salt and pepper
- Cut tempeh into thin slabs, transfer into a container and top with marinade. Allow to rest for about 30 mins or longer
- To the fry pan, add some water to baste the pan then lightly fry the tempeh until browned on the outside, rotating each side.
- Lay out one of the wraps and layer vegan mayo, rocket, tomato and tempeh. Wrap like a burrito and serve.