Categories: lunch, sandwiches, vegan, wraps

Ingredients

• 1 batch of "tempeh salad" recipe follows
• Ezekiel wraps
• lettuce
• cooked brown rice, that is seasoned with a little salt and pepper
• chopped tomatoes
• balsamic dressing to drizzle if you want
• 2 packages tempeh (16 ounces total)
• 1/4 cup low sodium soy sauce, or 3 Tbsp. or reuglar soy sauce or Tamari
• 2/3 cup water
• 1 clove minced garlic
• 1/2 tsp minced ginger
• 4 stalks celery, finely diced
• 4 Tbsp. fresh dill (to taste)
• 1/2 cup vegan mayonnaise
• squeeze of fresh lemon juice (from about 1/2 lemon)
• Pinch of salt and pepper (only if needed, taste first, then add)

Directions

1. Start by cutting your block of tempeh into 3 pieces (squares). Then cut each of those squares into two triangles by cutting at a diagonal.

2. In a small bowl, combine the water, soy sauce, garlic, and ginger and whisk well. Heat a large saute pan to medium high heat. Lightly coat the bottom of the pan with a few Tbsp of olive oil. Saute the tempeh triangles until they have a nice golden color. Then add the marinade to the pan, and reduce the heat to low. Let the marinade reduce and be soaked up by the tempeh completely. The tempeh should have a nice golden color to it. Place the tempeh on a plate to cool.

3. Once cooled, chop or crumble the tempeh into small pieces in a large bowl. Add the celery, dill, mayo, lemon juice, salt and pepper, and stir. Taste to adjust salt and pepper.

4. Gently warm an ezekiel wrap. Add some lettuce, a little brown rice, tempeh salad, and tomatoes. Sprinkle with a touch of salt and pepper. You can also drizzle the top with a little balsamic vinnaaigrette if you want.

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