Caribbean Tempeh Wrap



  • 1 c. orange juice

  • 1/2 c. canola oil

  • 1/2 c. Tamari

  • 1/4 c. brown sugar

  • 1/2 c. jerk spice blend

  • 2 c. tempeh

  • 1/2 c. jerk marinade

  • 1 c. vegenaise or mayo

  • 1/2 c. jerk marinade

  • 1 red bell pepper, julienned

  • 1/4 head red cabbage, julienned

  • 1/4 pineapple, diced

  • 1 bunch green onions, sliced

  • 1 small carrot, shredded

Preparation Instructions

  1. Make the marinade by mixing the orange juice, canola oil, tamari, brown sugar and spice blend together.

  2. Next, make the jerk tempeh by dicing tempeh into small pieces and tossing with marinade.

  3. Bake tempeh for 10-15 minutes at 350 degrees.

  4. Whisk vegenaise and 1/2 jerk marinade together to make the aioli.

  5. Put bell pepper, red cabbage, pineapple, green onions and carrots into mixing bowl.

  6. Add 1/2 cup aioli to all the slaw ingredients. Mix well.

  7. To assemble the wrap, place your choice of wrap on a cutting board, place a generous handful of lettuce on the wrap, then 1 cup of slaw on the lettuce and then about 1/2 cup of tempeh on top.

  8. Roll up the tortilla and cut in half.

  9. Enjoy!

Recipe from the Native Sun Kitchen

Recipe from the Native Sun Kitchen

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