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Vegan MoFo(Month of Food) is here already! This year Month of Food is September. The plant based version of NaNoWriMo is all about blogging together, blabbing as much as you can about vegan food, a month of inspiration, themes, and meeting people.
All of my Vegan Mofo posts from the last 2 years can be found here. This year is about Easy Everyday meals and snacks, and Wednesday Vegan Ramblings from my head to blog ;). Â
So lets get going Post 1, with this delicious and spicy vegan buffalo tempeh wrap. There is delicious spicy tomatoey spanish/mexican rice, some toasty Tempeh drenched in Buffalo sauce, Red bell peppers to balance the heat, Kale and parsley to add the green. and voila.Â
Clearly I need more practice and wrapping the wrap. Those tortillas were surely a bit more crumbly than usual (or so I think). They are black bean and garlic, wheat and barley tortillas.Â
Steps:
Toast the rice for 2 minutes. Then add tomato onion puree.
Add water, salt, cumin powder, chili powder, oregano. Mix, cover and cook until rice is done.
Meanwhile, Cook the tempeh until golden brown.
Toss all the tempeh in buffalo sauce and let sit until ready to use.
Cook the bell pepper or use roasted.
Wash and chop Kale. then blanch it.
Rice now done.
Assemble the wrap:
Spread a generous(or to taste) amount of buffalo sauce on the tortilla. Or use hummus spiked with the buffalo sauce.
Top with spanish rice and Tempeh.
Top with Kale, roasted Red Bell peppers.
Add cilantro or parsley and fold. Slice and serve.
Vegan Buffalo Tempeh Wrap
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Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper
Ingredients Â
For the Spanish rice:
- 1/2 cup rice
- 1 cup water
- 1 large ripe Tomato
- 1/4 cup onion
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder or to taste
- 1/4 teaspoon cumin powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Additions: a Tablespoon of tomato paste or a 1/4 cup fresh salsa.
For the buffalo sauce
- 2 Tablespoons hot sauce + 1 Tablespoon Sriracha + 1-2 Tablespoons melted earth balance butter/oil
- Or 2 Tablespoons Sriracha + 2 Tablespoons extra virgin olive oil + 2 teaspoons vinegar
- Or 1/3 cup of your favorite Buffalo sauce
For the wrap:
- Tortillas or lavash bread
- 1 package 4 oz 3 grain Tempeh, use gluten-free Tempeh or black beans for gf
- 1 Red bell pepper thinly sliced or equivalent roasted red bell pepper
- bunch of Kale, rinsed and chopped
- cilantro or parlsey, chopped
- Oil as needed
InstructionsÂ
- For the Spanish rice:
- Wash and rinse the rice.
- Toast the rinsed rice in about 1 teaspoon of oil for 2 minutes.
- Blend the tomato and onion (and a pickled jalapeno if using) into a chunky puree.Add the tomato onion puree and spices and water to the rice.
- Mix well, cover and cook on low-medium heat, until rice is tender. 15-20 minutes.
- Add a few Tablespoons chunky salsa into the rice when done (optional).
- For the Tempeh:
- Slice the Tempeh into thin 1/4 inch slices. (Steam Tempeh before using to reduce the bitter taste if that is bothersome. Boil for 8 minutes in water, slice and use).
- Heat 2 teaspoons oil in a pan and heat on medium heat. Add the tempeh to the pan and cook on both sides until golden brown. 2-3 minutes each side.
- Remove tempeh from pan and Add 2-3 tablespoons of Buffalo sauce, enough to coat and let it sit until ready to use. This can be made ahead and kept.
- In the same pan, roast the red bell peppers in a little oil until brown on the edges. Or slice roasted red bell peppers and use.
- Assemble the wrap:
- Prep and start the rice for cooking. Meanwhile, make the buffalo tempeh.
- Roast/cook the red bell peppers. Then chop and blanch(cook in boiling water for a minute or 2) or massage the kale and keep ready. or use raw washed Kale.
- Place the tortillas on a napkin or work surface.
- Spread buffalo sauce on the wrap. Or use hummus spiked with the buffalo sauce.
- Top with spanish rice. Top with Tempeh.
- Top with Kale, then Red Bell pepper
- Top with cilantro or parsley.
- Sprinkle salt and pepper.
- Roll it up. Cut and serve or carry for lunch.
- Serve the leftover Spanish rice(there might be some left) on the side.
Notes
Add some vegan mayo or ranch to the wrap to balance the spice.
Add lettuce or thinly sliced carrots for added crunch.
Serve in a bowl for a meal in a bowl, and to make it gluten-free. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The first year of Mofo, I did regular blogging with no particular theme.Â
The second year, I was more ambitious and adventurous with the Pizza theme. Trying to crank up not just 20+ different toppings but also 20+ different Crusts! With a good lot of Gluten-free and some grain-free(cauliflower, mung bean crusts etc) options.Â
Oh wow! That wrap looks so good! Back to the groceries for me! I bet my mom will love this. Will cook it this weekend when she comes over. Thanks for the recipe!
Your wrap looks awesome! I wish I had the recipe last week when I had fresh kale. But now I have chard:)
I’m already overwhelmed by VeganMoFo, and I’m not even participating! I don’t know how you do it… But regardless, I’m very happy that you do, because that means even more fantastic recipes for all of use to enjoy. This sure is a promising start- Nothing wrong with a hearty, spicy, savory wrap!
looks delicious – have never had buffalo sauce but have just bought hot sauce and am curious to try it
Impressive as always! I definitely want to make these.
A woman after my own heart! I love, love buffalo sauce (duh).
Also, I can’t wait to see your ramblings! Sounds like a good time. 😀
I love everything about this recipe- except for that I’ll have to make it myself. Great MoFo kickoff!
These wraps look delicious! I loved your pizza theme last year and I am definitely looking forward to your post this year 🙂
I’ve recently become a tempeh addict! Love the stuff! Put it in a wrap with lots of other yummy stuff and this is definitely a winner 🙂 Already loving MoFo this year! My 1st year taking part 🙂
As themes go, I can get behind that one! I’m always looking for new ways to use tempeh and for stuff that will keep in a lunchbox at work, so I’m liking this one a lot. Also, anything with sriacha in can be no bad thing!