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.
Add water, salt, cumin powder, chili powder, oregano. Mix, cover and cook until rice is done.
Meanwhile, Cook the tempeh until golden brown.
Toss all the tempeh in buffalo sauce and let sit until ready to use.
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
Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper
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
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
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.
Just made this recipe and it was absolutely amazing! It was quite a bit of work but so worth it. Definitely making this again!
yay!
Made this today and enjoyed it.
I so need this, like yesterday. Justin and I could totally live on this, definitely out kind of wrap!
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!)
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.
Ingenious combination of ingredients! I’m quite sure I will love this!
Oh what a great combination of flavours! I can’t wait to try this!
I love everything you’ve put into this wrap so I clearly need to make it.
I love tempeh! So awesome – never thought to dip it into buffalo sauce before! Yum!! Can’t wait to try this!
this looks delicious, lady! happy vegan mofo!
I gotta make this soon…it looks amazing!
delicious wrap…
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!
Your wrap looks awesome! I wish I had the recipe last week when I had fresh kale. But now I have chard:)
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!
looks delicious – have never had buffalo sauce but have just bought hot sauce and am curious to try it
Impressive as always! I definitely want to make these.
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. 😀
I love everything about this recipe- except for that I’ll have to make it myself. Great MoFo kickoff!
These wraps look delicious! I loved your pizza theme last year and I am definitely looking forward to your post this year 🙂
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 🙂
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!
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!!!
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.
This wrap looks delicious! I can see putting this in a GF tortilla or lettuce/kale and making it gluten free! YUM!
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 😉
This looks soooo good… what a way to start off the vegan MoFo 🙂
Love the theme; we all need more simple on our lives! I hope you’ll check out my vegan MoFo-ing too!
All Hail the Kitchen Gods! See you around the ‘Fo, Richa! 🙂
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!
I want these on my plate STAT! Just the kind of meal I love. Great start to MoFo!
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!