This recipe was provided by my good friend and vegan chef, Marilyn Peterson from her book VEGAN BITE BY BITE (www.veganbitebybite.com). Kamaal and I spent some time cooking with Marilyn and learning how to prepare raw foods. This is one of her transition recipes and it’s great! We love it because it’s delicious, it’s easy, and it’s cheap!
Preparation and Assembly Time: 20 minutes
Cooking Time: NONE!
Yield: 6 wraps
1 (8 oz.) package tempeh, cut into 4 pieces (we recommend Garden Veggie flavor)
1 ½ cups celery, diced fine
½ cup green scallions, sliced fine
½ cup Vegenaise® Original Spread
¼ cup lemon juice
2 tablespoons Bragg’s® Liquid Aminos
¼ teaspoon cayenne pepper
1 package whole wheat tortillas
6 romaine lettuce leaves, small
Sprouts (sunflower, alfalfa, etc. – optional)
- Pulse tempeh in food processor until fine. Put tempeh in a medium size bowl. Add the remaining ingredients, except tortillas and olives and mix together well.
- Spread 1 teaspoon Vegenaise® on each tortilla and layer 1 lettuce leaf with several sunflower sprouts. Spoon out less than ½ cup mixture evenly and spread it over the lettuce and roll the tortilla into a wrap. Garnish with an olive and serve.
Yield 2 ½ cups or 6 wraps.