TEMPEH WRAP WITH MUSHROOMS
Tempeh recommendation: Natural black bean tempeh
A summery wrap that really packs a punch: Hearty tempeh, fried mushrooms and crunchy walnut pieces meet creamy avocado, fresh tomatoes and a hint of lime. Served with cheese, sour cream (or the vegan version) and fresh coriander - perfect for a picnic, lunch break or a quick dinner in the garden. Summer to go!
2 servings
25 min
Ingredients
- 200 g black bean tempeh
- 4 large tortilla wraps (wheat or corn)
- 150 g mushrooms, sliced
- 40 g walnuts, roughly chopped
- 1 avocado, sliced
- 1-2 tomatoes, diced
- 50 g grated cheese (e.g. Gouda, vegan option)
- 2 tbsp sour cream or plant-based yogurt
- 1/2 bunch fresh coriander, roughly chopped
- juice of 1/2 lime
- 1 tbsp soy sauce
- 1 tsp paprika powder (smoked or sweet)
- 1 tsp cumin
- 1 tbsp rapeseed oil
- salt & pepper
Preparation
- Cut the tempeh into small cubes or strips and fry in a pan with rapeseed oil until golden brown. Season with soy sauce, paprika powder, cumin and a little pepper. Remove from the pan.
- Fry the mushrooms in the same pan until they start to color. Fry the walnuts briefly, then lightly salt both.
- Heat the wraps briefly in a pan or microwave so that they are easy to roll.
- Spread the wraps with sour cream/yoghurt, top with tempeh, mushrooms, walnuts, tomatoes and avocado. Top with cheese and fresh coriander as desired. Drizzle with lime juice.
- Roll the wraps up tightly, cut in half diagonally and serve - best enjoyed lukewarm or room temperature.
Order the right tempeh for you straight away
Rich in protein and nutrients
Natural ingredients without additives
Regionally grown and handmade