Sriracha BBQ Baked Tempeh Wraps with tahini slaw

Tempeh is that wonderful protein that comes with its issues of an odd bitter taste, and a texture that also can be a throw off. But Tempeh works beautifully when cooked right. 

Like these baked Tempeh strips. Add the sauces, let it sit for a bit, bake until crispy, thats it. Baking with the sauce also steams the Tempeh in the process while the sauce dries out. 

I served these delicious spicy bbq strips with my yeast-free flatbreads and an easy crunchy slaw of cabbage, carrots and apple in a tahini dressing. I added some chopped mango on my wraps while hubbs opted for some watermelon. You can also serve these with some crunchy shredded cabbage or lettuce and and a creamy dressing or more barbecue sauce. The tempeh strips are super addictive by themselves. They make a great addition to breakfast as well. 

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More Tempeh goodies from the blog

• Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh
• Tempeh Tikka Masala
• Teriyaki Tempeh
• Tandoori Tempeh Pizza
• Gluten-free Potstickers filled with Sweet & Sour Tempeh

Sriracha BBQ Baked Tempeh Wraps with tahini slaw
Allergen Information: Free of dairy, egg, corn, nut.

For the Sriracha barbecue Tempeh strips:
1  8 oz package tempeh, thinly sliced
3 to 4 tbsp bbq sauce
1 tbsp ketchup
2 tbsp or more sriracha or other spicy chili sauce
1/2 tsp garlic powder
1 tsp oil
2 tbsp water
For the slaw:
1 cup or more chopped cabbage
1/2 cup chopped or grated carrots
1/4 cup chopped or grated apples or other crunchy fruit or veggie
2 tablespoons tahini
2 tablespoons water
1 teaspoon dijon mustard
1 tablespoon or more maple syrup
1/2 to 1 tsp lemon juice
1/4 tsp cumin powder
salt and freshly ground black pepper to taste
Other toppings:
chopped juicy fruit like mango or watermelon
cilantro
avocado
flat breads

Method:
1. Mix all the ingredients except tempeh in a shallow bowl. Add tempeh strips and mix and flip to coat. Let them sit for 15 minutes to an hour refrigerated. Longer the better. Preheat the oven to 350 degrees F. Place the Tempeh strips, 1/2 inch away from each other, in a shallow parchment lined baking sheet or pan. Brush any leftover sauce on the strips. Bake at for 18 to 22 minutes or until the center strips are dry to touch. Cool for a few minutes before removing from the sheet. 
2. In a bowl mix the tahini, water, mustard, maple, and lemon juice. Taste and adjust sweet and tang. Add cabbage, carrots and apples and mix well. Add salt and black pepper to taste. Add sesame seeds for crunch (optional).
3. Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits or avocado, serve. 

Sriracha BBQ Baked Tempeh Wraps

5 from 3 votes

By: Vegan Richa

Prep: 20 minutes mins

Cook: 30 minutes mins

Servings: 2

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Sriracha BBQ Baked Tempeh Wraps with Tahini slaw. Easy weeknight meal. Vegan Recipe. Gluten-free with gluten-free flatbread.

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Ingredients  

1x2x3x

For the Sriracha barbecue Tempeh strips

• ▢ 1 8 oz package tempeh, thinly sliced
• ▢ 3 to 4 tbsp bbq sauce
• ▢ 1 tbsp ketchup
• ▢ 2 tbsp or more sriracha or other spicy chili sauce
• ▢ 1/2 tsp garlic powder
• ▢ 1 tsp oil
• ▢ 2 tbsp water

For the slaw

• ▢ 1 cup or more chopped cabbage
• ▢ 1/2 cup chopped or grated carrots
• ▢ 1/4 cup chopped or grated apples or other crunchy fruit or veggie
• ▢ 2 tablespoons tahini
• ▢ 2 tablespoons water
• ▢ 1 teaspoon dijon mustard
• ▢ 2 tsp or more maple syrup
• ▢ 1/2 to 1 tsp lemon juice
• ▢ 1/4 tsp cumin powder
• ▢ salt and freshly ground black pepper to taste

Other toppings

• ▢ chopped juicy fruit like mango or watermelon
• ▢ cilantro
• ▢ avocado
• ▢ flat breads

Cook ModePrevent your screen from going dark

Instructions 

• 1. Mix all the ingredients except tempeh in a shallow bowl. Add tempeh strips and mix and flip to coat. Let them sit for 15 minutes to an hour refrigerated. Longer the better. Preheat the oven to 350 degrees F. Place the Tempeh strips, 1/2 inch away from each other, in a shallow parchment lined baking sheet or pan. Brush any leftover sauce on the strips. Bake at for 18 to 22 minutes or until the center strips are dry to touch. Cool for a few minutes before removing from the sheet.
• 2. In a bowl mix the tahini, water, mustard, maple, and lemon juice. Taste and adjust sweet and tang. Add cabbage, carrots and apples and mix well. Add salt and black pepper to taste. Add sesame seeds for crunch (optional).
• 3. Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits or avocado, serve.

Notes

Nutrition is approximate 1 of 2 serves. Does not include flatbreads. 

Nutrition

Calories: 422kcal, Carbohydrates: 36g, Protein: 25g, Fat: 22g, Saturated Fat: 3g, Sodium: 670mg, Potassium: 782mg, Fiber: 3g, Sugar: 16g, Vitamin A: 5460IU, Vitamin C: 26.7mg, Calcium: 185mg, Iron: 4.3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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