Tempeh Kale and Tomato Wraps or "TKT's"

This is one of my family's dinner staples. Partly because they are quick and easy to make but mostly because they are delicious and healthy. This time I used the garlic and herb wraps from Valley Bread pictured below. They were really good and I enjoyed them. The only down side is that they have about 18g of carbs. So they are not the healthiest option. We usually use whole wheat wraps. Sometimes we use bread and grill it which is very good as well. Or and even healthier option would be to omit the bread/wrap all together and wrap it in a large leaf of kale. Kale is by far my favorite off all the greens. So you will see that I use it quite often. I don't recommend using iceberg lettuce only because it doesn't have much nutritional value. Being vegan I try to get as much nutrients from my food as possible. Also we always use the Lalibela Farm tempeh. (It is the best tempeh I have ever had and it's local.) However when we went to whole foods this week they were all out so we settled for the Trader Joe's brand. Trader Joe's tempeh is good, it crumbles easily which is not always a good thing. I guess it depends on how you are using it. Something like this where you want clean slices it is not the best.

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
vegenaise
Nutritional Yeast (optional)
Kale
tomato

Directions

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.