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These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale for a fantastic meal. Use gluten-free wraps to make them gluten free.
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5 from 1 vote

Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper

These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale for a fantastic meal. Use gluten-free wraps to make them gluten free.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: wrap
Cuisine: fusion
Servings: 2
Author: Vegan Richa

Ingredients

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
US Customary - Metric

Instructions

  • 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

Variations:
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

Calories: 401kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 1g | Sodium: 526mg | Potassium: 770mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5835IU | Vitamin C: 135.8mg | Calcium: 140mg | Iron: 3.2mg