Go Back
–+ servings
vegan breakfast wraps with tempeh scramble and broccoli
Print Recipe
5 from 3 votes

Vegan Wrap Recipe with Tempeh Scramble, Jalapeno Poppers Dip, and Broccoli

Loaded with plant-based protein this vegan wrap recipe features tempeh scramble, blanched broccoli, and a tangy spicy Jalapeno Popper Dip. It will keep you full and energized for hours. A healthy grab-and-go breakfast ready in just 30 minutes. Allergen Information: Free of dairy, egg, corn, yeast.
Prep Time10 minutes
Cook Time22 minutes
Total Time32 minutes
Course: Breakfast, brunch, lunch
Cuisine: American
Keyword: breakfast wrap recipe vegan, tempeh scramble recipe, vegan wrap recipe
Servings: 2
Author: Vegan Richa

Ingredients

For the Tempeh Scramble:

  • 1/2 block Tempeh about a cup crumbled - 1 block = 4 oz
  • 1 teaspoon oil
  • 1/4 cup onion chopped small
  • 1 clove garlic minced
  • 1/4 cup red bell pepper chopped small
  • green bell pepper chopped I use Serrano, or use 1/2 a green chili pepper finely chopped
  • 1/2 medium tomato chopped small
  • 1/3 teaspoon salt or to taste
  • 1/4-1/2 teaspoon oregano or italian herb blend
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon mustard powder
  • a generous pinch of Kala namak black salt (Optional)
  • 1/4 teaspoon turmeric for color- optional
  • 1 Tablespoon nutritional yeast
  • 1/4 cup water
  • salt + black pepper

For the Jalapeno Popper dip:

  • 1/2 cup cashews soaked at least for an hour
  • 1/2 teaspoon apple cider vinegar
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon salt
  • 1 teaspoon raw sugar
  • 2 teaspoon extra virgin olive oil
  • 2-3 teaspoons nutritional yeast
  • 3-4 slices pickled Jalapenos 1/2 jalapeno if not pre-sliced

For assembly

  • blanched broccoli florets
  • pickled jalapeno slices
  • wraps of choice
US Customary - Metric

Instructions

Tempeh Scramble:

  • You can steam the Tempeh before making scramble to reduce bitter taste. Put in boiling water for 8-10 minutes and then use it.
  • In a pan, heat oil on medium heat. Add onion, garlic, red bell pepper and chili pepper. Cook until the onions are translucent. (4-5 minutes)
  • Add tomatoes, spices, herbs and mix well for a few seconds. Add well-crumbled tempeh, nutritional yeast, salt, and water mix well. Cover and cook on medium heat until all the water is absorbed. (6-7 minutes) or cook on low-medium heat for longer for more seasoned tempeh. Sprinkle pepper and serve.

Jalapeno Popper dip:

  • Blend all the ingredients with a few tablespoons of water into a smooth spreadable consistency. Taste and adjust salt, tang, and cheesy taste by adding some more nutritional yeast. (you will need more of the vinegar, nutritional yeast etc if the dip is thin and has more water). Use ground raw cashews to make the dip if in a hurry.
  • If serving the dip as is, add some chopped up pickled jalapenos and mix. Top with bread crumbs mixed with salt pepper, mustard powder and nutritional yeast.

Wrap:

  • Warm the tortilla. Top with the creamy Jalapeno Popper dip.
  • Place a few pickled Jalapenos on the 2/3 line of the wrap. then sprinkle some breadcrumbs(optional)
  • Top with tempeh scramble, then add some small broccoli florets.
  • Sprinkle the filling with salt and pepper. Wrap up and serve with extra jalapeno popper dip on the side.

Notes

  • Add Daiya pepper jack or cheddar into the filling or sprinkle some on top of the wrap. Heat the wrap to melt the cheese and serve.
  • You can add other veggies like sweet peppers and chopped celery.
  • If you cannot find tempeh, use crumbled firm tofu and no water, instead of the tempeh, cook for a few minutes with the veggies and serve.
  • These vegan breakfast wraps can be made gluten-free with gluten-free tortillas. You could also forego the tortilla wraps by serving this all up in a bowl.
  • Or use the filling to make vegan breakfast tacos.
  • These vegan tempeh wraps can also be made nut-free with any white beans used to make the dip, and soy-free by using white beans for the scramble.

Nutrition

Serving: 1wrap | Calories: 350.25kcal | Carbohydrates: 30.69g | Protein: 12.63g | Fat: 22.55g | Saturated Fat: 3.45g | Sodium: 3399.87mg | Potassium: 914.09mg | Fiber: 8.98g | Sugar: 10.73g | Vitamin A: 3982.89IU | Vitamin C: 87.12mg | Calcium: 69.2mg | Iron: 6.05mg