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Tempeh broccoli wrap with jalapeño popper cream

Tempeh broccoli wrap with jalapeño popper cream

This wrap ticks all the boxes for a satisfying Mexican meal on the go: meaty tempeh & vegetables, smokey herb & spice blend, crunchy lettuce, pickled jalapeños, and hot & creamy sauce. It is full of protein and perfect for a post-workout recovery. It is relatively fatty, so make sure to pair it with a fresh fruit or a slice of lean lemon cake for optimal macro profile!
Recipe inspired from Vegan Richa's Everyday Kitchen cookbook.

  • Ingredients

    • Filling
    1. 2 tsp oil (9g)
    2. 60g chopped brown onions
    3. 3 cloves garlic, crushed (9g)
    4. 150g diced capsicum (any color)
    5. 1 tsp Italian herbs
    6. 1/2 tsp smoked paprika
    7. 1/4 tsp chipotle pepper flakes
    8. 1/2 tsp ground mustard
    9. pinch of kala namak (optional)
    10. 1/2 tsp turmeric
    11. 230g tempeh or 70g textured vegetable protein
    12. 1 tbsp nutritional yeast
    13. 1/2 tsp salt
    14. pinch of black pepper
    15. 100g broccoli

     

    • Jalapeno popper cream
    1. 60g raw cashews
    2. 1/2 tsp apple cider vinegar
    3. 1/2 tsp lemon juice
    4. 1/4 tsp salt
    5. 1 tsp raw sugar
    6. 1/4 tsp garlic powder
    7. 2 tsp olive oil (9g)
    8. 1 tbsp nutritional yeast
    9. 7g pickled jalapenos
    10. 50 mL cold water

     

    • Other ingredients
    1. ~315g wraps
    2. Pickled jalapenos
    3. 60g chopped lettuce (best with crunchy lettuce such as Iceberg)

  • Instructions

    • Jalapeno popper cream
    1. Soak cashews for > 8h or overnight.
    2. Drain cashews, all other ingredients and blend into a smooth cream.
    3. Add some more water if it is too "pasty", but 50 mL of cold water should be enough to get it to the right consistency (too runny and it the wrap would get soggy)

     

    • Filling
    1. If you are using tempeh, boil it for a few minutes (to remove bitterness), drain, let it cool down, and crumble it in a bowl with your hands. If you are using TVP, soak it in boiling water, drain any excess moisture and reserve.
    2. Heat up oil in a pan over medium heat.
    3. Fry the onion with the capsicum until they are almost done. In the meantime, blanch the broccoli florets in a pot of boiling water (do not overcook them! They should retain some firmness)
    4. Add crushed garlic and keep frying for a minute or so.
    5. Add all herbs & spices, and mix.
    6. Add tempeh (or TVP) + blanched broccoli, and mix.
    7. Cover the pan with a lid, reduce heat and let the flavours mix together for a bit. Make sure not to burn the bottom of the pan, and turn off heat. Reserve.

     

    • Assembly
    1. Chop the lettuce into thin, crispy strips.
    2. Heat up wraps on both sides in a very hot pan for a few seconds.
    3. Add first the lettuce, then some of the jalapeno popper cream, some sliced jalapenos (optional, only if you like it extra hot), then some filling, and wrap it up!

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