Lilith here: still recovering from ACL surgery (will be for the next 6 weeks) but had a delicious recipe to share with you all. I won’t be as mobile in the kitchen as usual, but thanks to the Veganaut’s help we will still be bringing you mouth-watering recipes during my 6 weeks of being laid up in the house.
Today I bring you a pretty simple yet beyond tasty wrap. There are hundreds of versions of a BLT wrap for vegans out there, but this is definitely my favorite so far. First you will want to make the dressing:
- 1/2 cup cashews
- 4 TBsp red wine vinegar
- 4 TBsp lemon juice
- 4 TBsp almond milk
- 4 TBsp olive oil
- 2 TBsp garlic
- 2 TBsp agave nectar
- 2 TBsp nutritional yeast
- 1 tsp pepper
First you will want to soak the cashews in water for at least an hour, maybe more. Then drain them and in a food processor combine all of the above ingredients and puree. You can then set this aside in the fridge until the wraps are ready.
For the wraps, first take a package of tempeh and slice length wise. Place this in a glass dish and soak in soy sauce for about 10 minutes. Once most of the soy sauce has been soaked up, you can then fry the tempeh in some olive oil for a couple minutes, then return it to the glass dish and bake at 250 for 10 minutes after sprinkling with salt and pepper.
Once the tempeh is done then you get to assemble the wrap. The key to this wrap for me was that I used Trader Joe’s red chili pepper tortillas, which added a little kick to the recipe.
I took an entire jar of roasted red peppers and diced them.
Laying out the tortilla, first I topped it with tempeh slices, then slices of yellow heirloom tomato, then mixed greens, then the roasted red peppers, then shelled sunflower seeds and lastly the dressing.
Wrapping it up and getting it into your mouth without wearing it was a bit of a challenge but well worth it. And the great news is there were enough leftovers to make two salads from the innards for the week too.