03 Jan

Ginger Tempeh Wrap

Lissa Coffey

Lissa Coffey

Lissa Coffey
Ginger Tempeh Wrap

Tempeh, a hearty and delicious soyfood in the refrigerated section of health food stores. Keep steamed tempeh covered in the refrigerator for 5 days before adding to a recipe.

with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser

6 Servings
2 (8 ounce packages) tempeh, cubed and steamed
1/8 teaspoons crushed red pepper
1 tablespoon minced dried garlic
2 tablespoons grated fresh gingerroot
1 medium red onion, chopped
1/2 cup chopped red bell pepper
1/2 cup diced veggie pepperoni
1 cup diced portobello mushrooms
1/2 cup dry sherry
2 tablespoons tamari
1 cup halved, cherry tomatoes.
6 whole wheat tortillas (no hydrogenated oils)

Cube tempeh. Steam for 15 minutes in steamer basket over boiling water. Set aside. Spray 4 quart saucepan with olive oil cooking spray or electric skillet and over medium high heat, add crushed pepper, dried garlic, grated ginger, onion, bell pepper, and diced pepperoni. Cook 3 minutes, stirring frequently. Crumble tempeh into the pan and add mushrooms. Cook mixture 6 to 8 minutes, stirring frequently. Add sherry, tamari, and tomatoes, reduce heat and simmer for 10 minutes, stirring occasionally. Warm tortillas in microwave 1 minute, or conventional oven 5 minutes, and keep warm.

Fill and wrap.

Enlightened Ginger Tempeh Wrap
Nutrition Analysis: per serving: 1 1/2 cups
Protein 25g, Carbohydrate 34g, Fiber 6g, Fat 5g, Sat Fat 2g, Cholesterol 0 mg, Calcium 140 mg Sodium 295mg
Calories 644
from Protein: 37%, from Carbohydrate: 48%, from Fat: 15%

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