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Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper

September 1, 2013 By Richa 44 Comments

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 These Vegan Buffalo Tempeh Wraps 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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These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale | VeganRicha.com

 

Vegan MoFo(Month of Food) is here already! This year Month of Food is September. The plant based version of NaNoWriMo is all about blogging together, blabbing as much as you can about vegan food, a month of inspiration, themes, and meeting people.

All of my Vegan Mofo posts from the last 2 years can be found here. This year is about Easy Everyday meals and snacks, and Wednesday Vegan Ramblings from my head to blog ;).  

So lets get going Post 1, with this delicious and spicy vegan buffalo tempeh wrap. There is delicious spicy tomatoey spanish/mexican rice, some toasty Tempeh drenched in Buffalo sauce, Red bell peppers to balance the heat, Kale and parsley to add the green. and voila. 


Clearly I need more practice and wrapping the wrap. Those tortillas were surely a bit more crumbly than usual (or so I think). They are black bean and garlic, wheat and barley tortillas. 

Steps:
Toast the rice for 2 minutes. Then add tomato onion puree.

These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale | VeganRicha.com #vegan #wrap #tempeh

Add water, salt, cumin powder, chili powder, oregano. Mix, cover and cook until rice is done.

These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale | VeganRicha.com

Meanwhile, Cook the tempeh until golden brown.

These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale| VeganRicha.com

Toss all the tempeh in buffalo sauce and let sit until ready to use.

These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale | VeganRicha.com

Cook the bell pepper or use roasted.
Wash and chop Kale. then blanch it.



Rice now done.



Assemble the wrap:

Spread a generous(or to taste) amount of buffalo sauce on the tortilla. Or use hummus spiked with the buffalo sauce.



Top with spanish rice and Tempeh.



Top with Kale, roasted Red Bell peppers.



Add cilantro or parsley and fold. Slice and serve.

Vegan Buffalo Tempeh Wrap

Vegan Buffalo Tempeh, Spanish Rice, Kale, Red Bell Pepper Wraps


 

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.
Print Recipe
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 mins
Cook Time25 mins
Total Time40 mins
Course: wrap
Cuisine: fusion
Servings: 2
Calories: 401kcal
Author: Vegan Richa

Ingredients

For the Spanish rice:

  • 1/2 cup (92.5 g) rice
  • 1 cup (250 ml) water
  • 1 large ripe Tomato
  • 1/4 cup (40 g) onion
  • 1/2 teaspoon (0.5 teaspoon) salt
  • 1/4 teaspoon (0.25 teaspoon) chili powder or to taste
  • 1/4 teaspoon (0.25 teaspoon) cumin powder
  • 1/2 teaspoon (0.5 teaspoon) dried oregano
  • 1/2 teaspoon (0.5 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

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

Nutrition Facts
Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper
Amount Per Serving
Calories 401 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g6%
Sodium 526mg23%
Potassium 770mg22%
Carbohydrates 54g18%
Fiber 3g13%
Sugar 5g6%
Protein 16g32%
Vitamin A 5835IU117%
Vitamin C 135.8mg165%
Calcium 140mg14%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.

The first year of Mofo, I did regular blogging with no particular theme. 

The second year, I was more ambitious and adventurous with the Pizza theme. Trying to crank up not just 20+ different toppings but also 20+ different Crusts! With a good lot of Gluten-free and some grain-free(cauliflower, mung bean crusts etc) options. 

Filed Under: main course, mexican, wrap Tagged With: vegan, veganmofo



⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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  1. The Peace Patch says

    September 1, 2013 at 8:47 pm

    holyrollingveganwonders! I do love wraps brimming with multitudes of deliciousness but that tempeh nay never make it to the wrap. I just want to munch on the buffaloed bowl of it all day!
    Thanks for sharing…Happy MoFo!

    Reply
  2. Annie says

    September 1, 2013 at 9:19 pm

    I want these on my plate STAT! Just the kind of meal I love. Great start to MoFo!

    Reply
  3. Cadry says

    September 1, 2013 at 9:24 pm

    I’m so excited to follow along with all of your amazing creations! You’ve whetted my appetite already. Everything is better with buffalo sauce!

    Reply
  4. Dawn Carlock says

    September 1, 2013 at 10:35 pm

    All Hail the Kitchen Gods! See you around the ‘Fo, Richa! 🙂

    Reply
  5. Suzanne Poldon says

    September 1, 2013 at 11:00 pm

    Love the theme; we all need more simple on our lives! I hope you’ll check out my vegan MoFo-ing too!

    Reply
  6. moveeatbreathe says

    September 1, 2013 at 11:19 pm

    This looks soooo good… what a way to start off the vegan MoFo 🙂

    Reply
  7. Angela @ Canned-Time.com says

    September 1, 2013 at 11:38 pm

    YUM Richa! I’ve been on a bit of a wrap faze now for at least a month and these are now on my list to try. Love the combination of flavors, especially the Buffalo sauce. Right up my alley 😉

    Reply
  8. VeggieAmanda says

    September 1, 2013 at 11:42 pm

    This wrap looks delicious! I can see putting this in a GF tortilla or lettuce/kale and making it gluten free! YUM!

    Reply
  9. Mel says

    September 2, 2013 at 3:08 am

    This looks sensational! I’ve only recently fallen in love with buffalo sauce and seriously need to expand my repertoire of tempeh recipes so this a perfect match for me.

    Reply
  10. Veganosaurus says

    September 2, 2013 at 5:02 am

    Holy cow!!! Girl, that wrap looks soooooo gooood! It’s one of the first dishes I’m looking at after waking up this morning and it’s making me freaking hungry. Yum!!!

    Reply
  11. Joey says

    September 2, 2013 at 8:09 am

    As themes go, I can get behind that one! I’m always looking for new ways to use tempeh and for stuff that will keep in a lunchbox at work, so I’m liking this one a lot. Also, anything with sriacha in can be no bad thing!

    Reply
  12. coconutandberries says

    September 2, 2013 at 8:54 am

    I’ve recently become a tempeh addict! Love the stuff! Put it in a wrap with lots of other yummy stuff and this is definitely a winner 🙂 Already loving MoFo this year! My 1st year taking part 🙂

    Reply
  13. Mandee says

    September 2, 2013 at 10:22 am

    These wraps look delicious! I loved your pizza theme last year and I am definitely looking forward to your post this year 🙂

    Reply
  14. Abby Bean says

    September 2, 2013 at 4:55 pm

    I love everything about this recipe- except for that I’ll have to make it myself. Great MoFo kickoff!

    Reply
  15. Jackie @ Vegan Yack Attack! says

    September 2, 2013 at 7:18 pm

    A woman after my own heart! I love, love buffalo sauce (duh).

    Also, I can’t wait to see your ramblings! Sounds like a good time. 😀

    Reply
  16. Randi says

    September 3, 2013 at 12:20 am

    Impressive as always! I definitely want to make these.

    Reply
  17. Johanna GGG says

    September 3, 2013 at 12:31 am

    looks delicious – have never had buffalo sauce but have just bought hot sauce and am curious to try it

    Reply
  18. Hannah says

    September 3, 2013 at 1:06 am

    I’m already overwhelmed by VeganMoFo, and I’m not even participating! I don’t know how you do it… But regardless, I’m very happy that you do, because that means even more fantastic recipes for all of use to enjoy. This sure is a promising start- Nothing wrong with a hearty, spicy, savory wrap!

    Reply
  19. Mihl says

    September 3, 2013 at 7:00 am

    Your wrap looks awesome! I wish I had the recipe last week when I had fresh kale. But now I have chard:)

    Reply
  20. Stephanie says

    September 3, 2013 at 7:12 am

    Oh wow! That wrap looks so good! Back to the groceries for me! I bet my mom will love this. Will cook it this weekend when she comes over. Thanks for the recipe!

    Reply
  21. Happys Cook says

    September 3, 2013 at 7:24 am

    delicious wrap…

    Reply
  22. Kara says

    September 3, 2013 at 12:50 pm

    I gotta make this soon…it looks amazing!

    Reply
  23. Caitlin says

    September 3, 2013 at 2:00 pm

    this looks delicious, lady! happy vegan mofo!

    Reply
  24. Maria Tadic says

    September 3, 2013 at 7:04 pm

    I love tempeh! So awesome – never thought to dip it into buffalo sauce before! Yum!! Can’t wait to try this!

    Reply
  25. vegan.in.brighton says

    September 3, 2013 at 10:13 pm

    I love everything you’ve put into this wrap so I clearly need to make it.

    Reply
  26. Lindsay says

    September 4, 2013 at 1:04 am

    Oh what a great combination of flavours! I can’t wait to try this!

    Reply
  27. swirlsandspice.com says

    September 4, 2013 at 11:04 pm

    Ingenious combination of ingredients! I’m quite sure I will love this!

    Reply
  28. Corrin Radd says

    September 5, 2013 at 1:37 am

    Your explosion of pizza creativity was the best thing to ever come out of mofo and I doubt it will be topped anytime soon (but please try!)

    Reply
    • Richa says

      September 12, 2013 at 3:54 am

      Thank you Corrin. You are the sweetest 🙂 I am taking it witht he flow this time. Last year I had prepared a month in advance and still I couldnt find much time to visit other awesome blogs and themes. This year at least i am getting some time. i am making a couple of wraps this month, so be on the lookout for those.

      Reply
  29. Sunday Morning Banana Pancakes says

    September 16, 2013 at 7:14 pm

    I so need this, like yesterday. Justin and I could totally live on this, definitely out kind of wrap!

    Reply
  30. Corrin Radd says

    February 10, 2014 at 1:02 am

    Made this today and enjoyed it.

    Reply
  31. Mariela Lunshof De Jongh says

    February 7, 2020 at 5:06 pm

    5 stars
    Just made this recipe and it was absolutely amazing! It was quite a bit of work but so worth it. Definitely making this again!

    Reply
    • Richa says

      February 9, 2020 at 12:00 pm

      yay!

      Reply

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