Sunday, January 16, 2011
Tempeh Kale and Tomato Wraps or "TKT's"
Marinade for the Tempeh
1 1/2 cups vegetable broth
1/4 cup Red wine vinegar or apple cider vinegar
2 tablespoons low sodium vegan soy sauce
1 tablespoon liquid smoke
2-3 cloves minced garlic
1 package tempeh sliced into 1/4 inch thick strips.
Mix together all the ingredients in a shallow container or bowl. Add the tempeh, if for some reason the liquid does not cover the tempeh add some more broth and vinegar. Cover and refrigerate for at least 2 hours and up to 2 days. I always let it marinade over night.
For the Wrap
Wrap/bread of your choice
Nutritional Yeast (optional)
I used an electric skillet to cook the marinaded tempeh. I reason I chose it is because you do not have to use any oil to cook the tempeh, also you can slow cook it which really helps to bring out the flavor. If you do not have one any skillet will do. Cook until golden brown using tongs to turn the pieces. Spread your vegenaise on your wrap, sprinkle with nutritional yeast, and add your kale and tomato slices. When your tempeh is done toss that on top and fold each side of the wrap and roll.