Wednesday, February 25, 2015

Buffalo Tempeh Wraps

Today, I'm bringing you an easy dinner that Josh and I really enjoyed.  I've been trying to make vegan/omni compatible meals lately, which means we can both cook our protein and have almost the same meal.  Josh made his with chicken, and I used tempeh.  I could write volumes on the vegan/omni dinner dilemma, but these work in great.  Now, Josh eats the vegan meals I prep most of the time, but he's not really into tofu or tempeh, so when I make those items, he usually goes for the meat equivalent.

I had some new vegan friends ask me recently how that worked, Josh eating meat and me eating veggie.  Honestly, it doesn't bother me that he eats meat.  Maybe that makes me a "bad vegan," but I don't care.  I do what's right for us.  Veganism, to me, is about not pushing your will on other creatures, and I extend that to my partner.  I make sure there's always a plentiful amount of veggie dishes and decadent, raw desserts in the house, and I let Josh decide what he wants.  He is obsessed with raw desserts right now, which is great.

These wraps are really easy to make, and you can add in all sorts of things that you like.

Buffalo Tempeh Wraps


  • 1 package tempeh
  • 1/4 to 1/2 cup buffalo sauce
  • 2 tbs hummus (we used edemame)
  • 1/2 cup chopped romaine
  • cucumber salad
    • 1 cucumber
    • 1/4 cup carrot stips
    • 1 tbs tahini
    • juice from 1 lemon
    • 1/4 tsp salt
  • wraps
  1. In a large sauce pan, heat up 2 cups of water to a boil.
  2. Slice the tempeh into strips and add to the pan.
  3. Boil for 14 minutes.
  4. Prepare the cucumber salad by slicing the cucumber into thin strips and tossing with the remaining ingredients.  Let chill in the fridge for 1/2 hour.
  5. Preheat the oven to 350 degrees (F).
  6. Drain tempeh and rinse with cold water.
  7. Toss tempeh in buffalo sauce and lay out in a baking dish.
  8. Bake for 30 minutes, flipping once halfway.
  9. Let tempeh cool for 5 minutes.
  10. Assemble the wrap!  Wrap -> hummus -> cucumber salad -> romaine -> strips of tempeh
  11. Enjoy!

The tempeh bakes the same amount of time as strips of chicken, so it all times out really well if you're cooking together.  

We served these with some tortilla chips and super spicy salsa, and it made for a delicious weekend dinner.

Wrap it up!

Do you have a vegan or an omni partner?  How do you handle meal time?  Leave me a comment!


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