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Spanish rice, buffalo tempeh wrap with kale & roasted capsicum

Spanish rice, buffalo tempeh wrap with kale & roasted capsicum

How can I express my feelings towards this fabulous wrap? It has everything I love: flavourful rice, meaty and spicy tempeh, roasted capsicums counter-balanced by crunchy leafy greens. Try it now!
Recipe adapted from Vegan Richa.

  • Ingredients

    • Spanish rice
    1. 180g rice
    2. 365g chopped tomatoes
    3. 1.25 tsp garlic powder
    4. 1.25 tsp onion powder
    5. 1.25 tsp salt
    6. 3/4 tsp cumin powder
    7. 1.25 tsp oregano
    8. 16g tomato paste

     

    • Buffalo tempeh
    1. 300g tempeh
    2. 20g margarine
    3. 20g olive oil
    4. 100g hot sauce

     

    • Other ingredients
    • ~550g wraps
    • 350g capsicum
    • 100g chopped kale

  • Instructions

    • Spanish rice
    1. Wash rice thoroughly under running water until water comes out clear. Drain and transfer to a saucepan.
    2. Add tomatoes, tomato paste and spices to the pot, as well as ~270g boiling water.
    3. Mix well, cover with a lid, and cook over low heat, stirring regularly, until the rice is well done. Turn off heat and reserve.

     

    • Buffalo tempeh
    1. Boil tempeh for a few minutes (to remove bitterness), drain, let it cool down, and slice into strips.
    2. Put margarine and olive oil in a glass container, and melt them together in the microwave.
    3. Add hot sauce, and mix.
    4. Add tempeh strips, coat well, cover with a lid, and reserve in the fridge.

     

    • Capsicums
    1. Heat up the oven grill at ~210°C.
    2. Place the capsicums on a sheet of baking paper on a tray, and place in the oven. Turn the capsicums regularly to blacken all sides evenly.
    3. When all sides are roasted, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the capsicums will allow the skin to peel off easily later.
    4. When they are cool enough to handle, strip the skin delicately off the capsicums, remove the seeds inside, and cut them into strips. Do not be tempted to use running water to remove the seeds or the skin, as it would remove the taste from the roasted capsicums.
    5. Reserve.

     

    • Assembly
    1. Heat up a pan over high heat without adding any fat, and quickly warm the wraps on both sides, without burning them.
    2. Transfer the wrap on a plate, add some chopped kale, spanish rice, buffalo tempeh, roasted capsicum, and wrap it up!

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