25mCrunchy Tempeh Peanut Slaw Wraps
Plant-based flour tortilla wraps filled with savory browned tempeh, crunchy cabbage-carrot slaw, and creamy peanut dressing. A satisfying vegan lunch with bold flavor and crisp texture.
- Energy
- 555 calories per serving
- Protein
- 26.6 g per serving
- Carbs
- 64.4 g per serving
- Fat
- 23.6 g per serving
- Sodium
- 1261 mg per serving
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- tempeh-8 oz
- fresh cilantro-0.5 cups
- creamy peanut butter-0.33 cups
- green cabbage-0.5 head
- carrots-2 medium
- low-sodium soy sauce-3 tbsp
- lime juice-3 tbsp
- warm water-2 tbsp
- toasted sesame oil-1 tbsp
- garlic-1 clove
- maple syrup-1 tbsp
- large flour tortillas-4 each
Shred the green cabbage, grate the carrots, mince the garlic, chop the cilantro, and cut the tempeh into 1/2-inch strips.
Keep fingers clear of the knife and box grater blades while cutting and grating.
In a bowl, whisk together peanut butter, lime juice, maple syrup, warm water, garlic, and 1 tablespoon soy sauce until smooth and creamy.
Heat sesame oil in a skillet over medium heat. Add the tempeh and cook for 3 to 4 minutes per side until golden and crisp at the edges.
Use caution around the hot skillet and oil to avoid burns or splatter.
Add the remaining 2 tablespoons soy sauce to the skillet and toss the tempeh for 30 to 60 seconds until glossy and savory-smelling.
Add soy sauce carefully to the hot skillet because it may steam or sizzle quickly.
In a large bowl, combine cabbage, carrots, and cilantro. Toss with about half of the peanut dressing until the slaw is lightly coated and crunchy.
Warm the flour tortillas in a dry skillet for 15 to 20 seconds per side until soft and flexible.
Divide the slaw and tempeh among the tortillas, drizzle with the remaining peanut dressing, then roll into wraps and serve.
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