The strike continues. I am in a no-bake zone currently. I refuse to create another cupcake batter after 5 recent failed attempts so my Valentine will be getting this Spicy Chipotle Tempeh Wrap instead.

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We both have been looking for ways to eat more vegetarian meals anyway and despite the fact that I have strayed from my vegetarian ways, I’m always on the lookout for a meatless option. Besides, nothing says love more than a meatless meal for my carnivore sweetie…and these wraps are filled with love. And chipotle ranch sauce.

Spicy Chipotle Blackened Tempeh Wraps Recipe

Makes 1 sandwich

Gluten, egg, and dairy-free

INGREDIENTS

  • 4 slices of tempeh (I cut 2 2″ slices and then cut those in half, vertically)
  • Blackening spice (recipe below)
  • Chipotle Ranch sauce (recipe below)
  • Brown rice tortillas (I bought mine at Trader Joes)

Optional add-ins:

  • Onions, chopped
  • Tomato slices
  • Lettuce or sprouts
  • Avocado

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Chipotle Ranch Recipe

Makes 1/4 cup

Gluten, egg, and dairy-free

  • 1 Tb non-dairy sour cream (like Tofutti, Follow Your Heart, or Trader Joe’s name brand non-dairy spread)
  • 1 1/2 Tb non-dairy milk (I used unsweetened almond)
  • juice of 1/2 lemon
  • 1 clove of garlic, peeled
  • 1 tsp chipotle pepper
  1. Combine everything in a high-speed blender until smooth.
  2. Store in the fridge until needed.

Blackening Spice Recipe

  • 2 tsp paprika
  • 1 tsp onion powder
  • 1/2 tsp corn starch
  • 1/2 tsp cayenne pepper
  • 1/2 tsp chipotle pepper
  • 1/2 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp oregano
  • pinch of salt
  1. Combine all herbs togethers in a shallow bowl.
  2. Lightly oil each tempeh slice and place into seasoning. Coat on all sides.
  3. Coats enough for 4 2″ tempeh slices.
  4. Heat 1 Tb olive oil in a pan over medium-high heat.
  5. Saute coated tempeh slices on both sides for 2 minutes or until blackened.

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Assembling the Wrap

  1. Place tempeh, a portion of the chipotle ranch, and the remaining optional toppings into a brown rice tortilla.
  2. Wrap carefully (those tortillas can be fickle–I warmed mine for 15 seconds prior to loading just to make it a little more pliable) and slice in half.
  3. Dip in remaining chipotle sauce if you so desire.

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