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Originally from Indonesia and Malaysia, tempeh is a fantastic superfood: fermented soybeans pack a protein punch and promote healthy digestion. Soak it in this marinade overnight for maximum flavour!

You will need

Serves 4

For the tempeh

  • 1 portion/packet tempeh, cut into strips
  • 1 clove of garlic, minced
  • 1 bunch chives, finely sliced
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper to taste

For the pesto

  • 1 bunch basil
  • 50g pine nuts
  • 30ml extra virgin olive oil
  • 1 tablespoon nutritional yeast flakes
  • Salt & pepper

For the wrap

  • 1 packet of your favourite wraps (gluten-free if required)
  • 1 punnet alfalfa sprouts
  • 1 red or pink cabbage
  • 2 tablespoons vegan mayo
  • 1/2 lemon, juice only
  • 3 spins of the pepper grinder

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10 mins to prep

  1. Step 1

    Mix the garlic, chives, olive oil, and salt and pepper in a bowl and then add in the tempeh to marinate — let sit for as long as possible (even overnight in the fridge!). Then steam till tender (about 7 minutes).

  2. Step 2

    While the tempeh is steaming, make the pesto. Add pine nuts and salt to the mortar and pestle, then grind to a paste. Add the basil and grind, and finally add the nutritional yeast flakes, and grind one more time to a fine pulp. Then with a spoon, stir in the olive oil to make it a nice paste and set aside.

  3. Step 3

    Set 4 wraps onto plates and spread the alfalfa sprouts onto the wraps.

  4. Step 4

    In a separate bowl, shred the red cabbage and pour in the mayo, lemon juice, and pepper — mix until combined. Place this cabbage slaw on top of the sprouts. Then add the warm tempeh, and finally some spoonfuls of pesto. Wrap it up and enjoy!

Recipe: Simon Toohey

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