What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦ What’s for dinner tonight ? ✦ Ready in 15 minutes ✦ Taste first ✦ The meal everyone shows up for ✦ Easy to cook. Hard to forget. ✦

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Main course

Roasted Vegetable and Tempeh Wrap

Name: Roasted Vegetable and Tempeh Wrap
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 wraps servings
Ingredients: 6 tortillas; 200 g Caribbean tempeh cubes tempeh, cut into strips; ½ red bell pepper, cut into strips; ½ yellow bell pepper, cut into strips; ½ onion, cut into strips; 6 mushrooms, sliced; 1 eggplant, halved, then each half cut into strips; 2.5 mL cayenne pepper; 5 mL onion powder; 5 mL garlic powder; 5 mL salt; 4 tbsp olive oil; 1 spoonful of apple cider vinegar; Condiments of your choice

Oven-roasted vegetables and Caribbean tempeh, rolled up in a tortilla with your favourite condiments. A lunch you roast in one big batch and roll at the last minute.

A recipe by Jasmine Exael

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at a glance

Recipe

Preparation15 min

Cook time45 min

Total60 min

Servings6 wraps

DifficultyEasy

21 g

protein /100g
rich in B12 · 6 g of fibre

Ingredients

Click an ingredient to check it off as you cook.

Preparation

– Preheat the oven to 450°F (230°C)

– In a bowl, toss together all the ingredients except the tortillas and the tempeh

– Spread the mixture on a parchment-lined baking sheet, making sure it sits in an even layer

– Roast the vegetables for about 45 min, stirring once or twice along the way

– On a tortilla, layer the roasted vegetables and the tempeh

– Add your condiments and roll up the wrap (however you like)

– Repeat with the remaining tortillas

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Main course

Roasted Vegetable and Tempeh Wrap

A recipe by Jasmine Exael

Oven-roasted vegetables and Caribbean tempeh, rolled up in a tortilla with your favourite condiments. A lunch you roast in one big batch and roll at the last minute.

Preparation15 min

Cook time45 min

Total60 min

Servings6 wraps

DifficultyEasy

Ingredients

6 tortillas
200 g Caribbean tempeh cubes tempeh, cut into strips
½ red bell pepper, cut into strips
½ yellow bell pepper, cut into strips
½ onion, cut into strips
6 mushrooms, sliced
1 eggplant, halved, then each half cut into strips
2.5 mL cayenne pepper
5 mL onion powder
5 mL garlic powder
5 mL salt
4 tbsp olive oil
1 spoonful of apple cider vinegar
Condiments of your choice

Preparation

– Preheat the oven to 450°F (230°C)
– In a bowl, toss together all the ingredients except the tortillas and the tempeh
– Spread the mixture on a parchment-lined baking sheet, making sure it sits in an even layer
– Roast the vegetables for about 45 min, stirring once or twice along the way
– On a tortilla, layer the roasted vegetables and the tempeh
– Add your condiments and roll up the wrap (however you like)
– Repeat with the remaining tortillas

The Tempehine tip

Roast all the vegetables in one generous batch — you'll have enough on hand to fill several wraps without starting over.

Tempehine — organic tempeh from Quebec https://tempehine.ca/en/recettes/roasted-vegetable-and-tempeh-wrap/

Roasted Vegetable and Tempeh Wrap

Ingredients

Preparation

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