Tempeh Reuben Wraps
Ingredients
Marinated Tempeh
-
3
tablespoons
soy sauce
-
1
tablespoon
vegan Worcestershire sauce
-
1
teaspoon
maple syrup
-
½
teaspoon
garlic powder
-
1
8 ounce package
tempeh, diced
-
1
tablespoon
vegetable oil
Cashew Russian Dressing
-
1
cup
raw cashews, soaked in water 4 to 8 hours and drained
-
⅓ to ½
cup
water
-
¼
cup
ketchup
-
2
tablespoons
red wine vinegar
-
1
tablespoon
Worcestershire sauce
-
½
tablespoon
cayenne pepper based hot sauce
-
2
tablespoons
pickle relish
-
to taste
salt and pepper
Wraps
-
8
large
flour tortillas
-
1
medium bunch
green leaf lettuce
-
1
cup
sauerkraut, drained and squeezed to remove excess juice
-
1
medium
avocado, sliced
Instructions
- Prepare the marinated tempeh by mixing soy sauce, Worcestershire sauce, maple syrup, and garlic powder in a dish, then add tempeh and marinate for 30 minutes.
- Make the Russian dressing by blending soaked cashews, water, ketchup, red wine vinegar, Worcestershire sauce, and hot sauce until smooth, then mix in pickle relish and season with salt and pepper.
- Heat vegetable oil in a skillet over medium heat, add marinated tempeh, and cook until browned on multiple sides, about 10 minutes.
- Assemble the wraps by spreading Russian dressing on each tortilla, layering with lettuce, tempeh, sauerkraut, and avocado slices, then wrap and serve.
Nutrition Facts (estimated)
Servings
4 wraps
Calories
542
Total fat
29g
Total carbohydrates
60g
Total protein
15g
Sodium
1767mg
Cholesterol
0mg
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