Prep time: 25 mins

Cooking time: 20 minutes

Yield: 4 Servings

This is a recipe for those of you who want to try something vegan that will be filling, delicious and protein rich. Great for people who are training and need an extra boost, or just someone with a good appetite!

Ingredients:

• Wholemeal Wraps x 6 (3 each) or substitute your favourite grain wraps – just avoid plain white flour ones.
• Tempeh – 400 grams (2 blocks), chopped into slices that will be easy to fry.
• Juice of 1 Lemons – for marinating the tempeh.
• Ground Cumin x 1 Tsp, Ground Coriander x 1 Tsp, Ground Ginger x 1 Tsp (for marinating tempeh).
• Ripe Avocados x 2.
• Miso Paste x 1 – 2 Tsp.
• Large Garlic cloves x 2.
• Onion x 1, finely chopped.
• Tomato’s x 2, chopped.
• Pepper Red x 1, de-seeded and chopped.
• Sweetcorn x 2 Tbsp (optional).
• Lettuce shredded (or other tasty greens).

Instructions:

First prepare the marinade.

Chop the tempeh into slices and place on a large plate (I usually cut the 200g block in half, then slice the halves into 2 separate slices and cut those into 3 – making 12 finger like slices, I find it makes it easier to fry like this).

Sprinkle over the ground coriander, cumin and ginger and splash the juice of half a lemon over it.

Leave marinate for 1/2 hours (the longer the better, it can even be done overnight).

After tempeh is marinated, oil a pan with rapeseed oil (around 1 Tbsp) and cook the tempeh until golden on both sides (use a low to medium heat – you really don’t want to burn it!)

You are going to be making 3 bowls:
1 for Guacamole,
1 for Salsa,
1 for Greens.

Heat the oven to 180C / Gas mark 4 and place the wraps (completely wrapped in tin foil) on the middle shelf of the oven.

Peel and chop the avocados and place in a bowl, add chopped tomatoes and miso, a splash of lemon or lime juice, chopped garlic and onion. Use a fork to mash everything – that’s your guacamole made!
*Top Tip – Use slightly firm avocados and add them after mashing the other ingredients – this gives a nice bite to the guacamole and the wraps.

Wash and shred the lettuce and place in a bowl.
To make the salsa chop up the tomatoes, onion, peppers and coriander and place in a bowl mixed up

The key to serving this is keeping the tempeh and wraps as hot as possible.

Serve the wraps on hot plate and the tempeh on another hot plate / bowl.

To assemble the wraps:
Place five or so pieces of tempeh on centre of the wrap, spoon over the guacamole, salsa and some lettuce on top.

Add salt if desired.

Wrap up and devour – they are delicious and a great summer treat.