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    Home » Uncategorized

    Sriracha BBQ Baked Tempeh Wraps with tahini slaw

    Published: May 25, 2015 · Modified: Jul 27, 2017 by Richa 19 Comments

    Jump to Recipe   Print Recipe

    Sriracha BBQ Baked Tempeh Wraps | Vegan Richa

    Tempeh is that wonderful protein that comes with its issues of an odd bitter taste, and a texture that also can be a throw off. But Tempeh works beautifully when cooked right. 

    Like these baked Tempeh strips. Add the sauces, let it sit for a bit, bake until crispy, thats it. Baking with the sauce also steams the Tempeh in the process while the sauce dries out. 

    I served these delicious spicy bbq strips with my yeast-free flatbreads and an easy crunchy slaw of cabbage, carrots and apple in a tahini dressing. I added some chopped mango on my wraps while hubbs opted for some watermelon. You can also serve these with some crunchy shredded cabbage or lettuce and and a creamy dressing or more barbecue sauce. The tempeh strips are super addictive by themselves. They make a great addition to breakfast as well. 

    If you haven’t yet entered my book release giveaway ($6000 worth gifts), enter now! It is not a raffle, no one winner is picked, if you enter, you get whatever you enter for! 


    Sriracha BBQ Baked Tempeh Wraps | Vegan Richa


    More Tempeh goodies from the blog

    • Vegan Buffalo Tempeh Sandwich with Black Bean Tempeh
    • Tempeh Tikka Masala
    • Teriyaki Tempeh
    • Tandoori Tempeh Pizza
    • Gluten-free Potstickers filled with Sweet & Sour Tempeh

    Sriracha BBQ Baked Tempeh Wraps | Vegan Richa

    Sriracha BBQ Baked Tempeh Wraps with tahini slaw
    Allergen Information: Free of dairy, egg, corn, nut.

    For the Sriracha barbecue Tempeh strips:
    1  8 oz package tempeh, thinly sliced
    3 to 4 tbsp bbq sauce
    1 tbsp ketchup
    2 tbsp or more sriracha or other spicy chili sauce
    1/2 tsp garlic powder
    1 tsp oil
    2 tbsp water
    For the slaw:
    1 cup or more chopped cabbage
    1/2 cup chopped or grated carrots
    1/4 cup chopped or grated apples or other crunchy fruit or veggie
    2 tablespoons tahini
    2 tablespoons water
    1 teaspoon dijon mustard
    1 tablespoon or more maple syrup
    1/2 to 1 tsp lemon juice
    1/4 tsp cumin powder
    salt and freshly ground black pepper to taste
    Other toppings:
    chopped juicy fruit like mango or watermelon
    cilantro
    avocado
    flat breads

    Method:
    1. Mix all the ingredients except tempeh in a shallow bowl. Add tempeh strips and mix and flip to coat. Let them sit for 15 minutes to an hour refrigerated. Longer the better. Preheat the oven to 350 degrees F. Place the Tempeh strips, 1/2 inch away from each other, in a shallow parchment lined baking sheet or pan. Brush any leftover sauce on the strips. Bake at for 18 to 22 minutes or until the center strips are dry to touch. Cool for a few minutes before removing from the sheet. 
    2. In a bowl mix the tahini, water, mustard, maple, and lemon juice. Taste and adjust sweet and tang. Add cabbage, carrots and apples and mix well. Add salt and black pepper to taste. Add sesame seeds for crunch (optional).
    3. Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits or avocado, serve. 

    Sriracha BBQ Baked Tempeh Wraps | Vegan Richa
    Print Recipe
    5 from 3 votes

    Sriracha BBQ Baked Tempeh Wraps

    Sriracha BBQ Baked Tempeh Wraps with Tahini slaw. Easy weeknight meal. Vegan Recipe. Gluten-free with gluten-free flatbread.
    Prep Time20 mins
    Cook Time30 mins
    Servings: 2
    Calories: 422kcal
    Author: Vegan Richa

    Ingredients

    For the Sriracha barbecue Tempeh strips

    • 1 8 oz package tempeh thinly sliced
    • 3 to 4 tbsp bbq sauce
    • 1 tbsp ketchup
    • 2 tbsp or more sriracha or other spicy chili sauce
    • 1/2 tsp garlic powder
    • 1 tsp oil
    • 2 tbsp water

    For the slaw

    • 1 cup or more chopped cabbage
    • 1/2 cup chopped or grated carrots
    • 1/4 cup chopped or grated apples or other crunchy fruit or veggie
    • 2 tablespoons tahini
    • 2 tablespoons water
    • 1 teaspoon dijon mustard
    • 2 tsp or more maple syrup
    • 1/2 to 1 tsp lemon juice
    • 1/4 tsp cumin powder
    • salt and freshly ground black pepper to taste

    Other toppings

    • chopped juicy fruit like mango or watermelon
    • cilantro
    • avocado
    • flat breads

    Instructions

    • 1. Mix all the ingredients except tempeh in a shallow bowl. Add tempeh strips and mix and flip to coat. Let them sit for 15 minutes to an hour refrigerated. Longer the better. Preheat the oven to 350 degrees F. Place the Tempeh strips, 1/2 inch away from each other, in a shallow parchment lined baking sheet or pan. Brush any leftover sauce on the strips. Bake at for 18 to 22 minutes or until the center strips are dry to touch. Cool for a few minutes before removing from the sheet.
    • 2. In a bowl mix the tahini, water, mustard, maple, and lemon juice. Taste and adjust sweet and tang. Add cabbage, carrots and apples and mix well. Add salt and black pepper to taste. Add sesame seeds for crunch (optional).
    • 3. Warm the flatbread, add a good helping of the slaw and warm tempeh strips. Garnish with cilantro, fruits or avocado, serve.

    Notes

    Nutrition is approximate 1 of 2 serves. Does not include flatbreads. 

    Nutrition

    Nutrition Facts
    Sriracha BBQ Baked Tempeh Wraps
    Amount Per Serving
    Calories 422 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 3g19%
    Sodium 670mg29%
    Potassium 782mg22%
    Carbohydrates 36g12%
    Fiber 3g13%
    Sugar 16g18%
    Protein 25g50%
    Vitamin A 5460IU109%
    Vitamin C 26.7mg32%
    Calcium 185mg19%
    Iron 4.3mg24%
    * Percent Daily Values are based on a 2000 calorie diet.

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    ⭐️⭐️⭐️⭐️ 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! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Maneesha

      March 08, 2018 at 7:58 am

      5 stars
      Hi Richa! I made these yesterday, and loved them! What a cool idea to include tempeh in wraps! I love the slaw and dressing as well!

      Reply
      • Richa

        March 08, 2018 at 10:05 am

        Awesome!! So glad you are loving so many of the recipes :).

        Reply
      • Jessika

        August 29, 2018 at 1:17 am

        5 stars
        your opinion is vary good !

        Reply
    2. Cea Cea

      July 27, 2017 at 8:22 pm

      5 stars
      This was excellent! I’m a huge fan of BBQ and I can say the bbq tempeh was really good and the slaw sauce also was very good and a nice compliment. Kinda like fish tacos and that compliment. Very tasty! I had 2 improvise on my slaw ingredients as I didn’t have cabbage so I used shredded up carrot and sprouted lentils (I know it sounds weird, but it worked really nicely!) The only other sub I had 2 make was apple cider vinegar 4 lemon juice.

      My pet peave is comments that just tell u how things looked…. I will tell u this WAS great, not just in looks! I look forward 2 making more of your recipes. Thank u 4 what u do and sharing and much kudos 2 u …reading some of your commenters posts…smh… u have far more patience than I.

      Reply
      • Richa

        July 27, 2017 at 11:26 pm

        Awesome! So glad they turned out well! i love sprouted lentils in slaw. more protein per meal!

        Reply
    3. Stacy @ Nourishing Health

      June 09, 2015 at 10:56 am

      Richa, I made this recipe last night and it was SO incredible! The spicy and savory tempeh with the sweet, tangy, and crunchy slaw was the perfect combo! This is such a great dish to prep ahead too! Thanks for sharing!

      Reply
      • Richa

        June 09, 2015 at 11:20 am

        yay! so glad you loved it!

        Reply
    4. Kylie @ immaeatthat

      May 27, 2015 at 6:28 pm

      Ohh just bought some tempeh for the second time in my life! This looks like the thing to do with it. I’m big on slaw;)

      Reply
    5. Sue

      May 27, 2015 at 11:09 am

      I made these over a 2-day period. Yesterday morning I steamed the tempeh (picky family won’t eat it otherwise) and then marinated it. After work I made the spinach parathas and cooked the tempeh. And this morning I made the slaw. The reward was amazing. . . as I had a fantastic breakfast. And I’ll have it for dinner, too, if there is any left when I get home! Thanks so much. I use your blog often and look forward to purchasing your new book!

      Reply
      • Richa

        May 27, 2015 at 11:25 am

        Awesome! Thats amazing that you combined a few of the recipes from the blog! Thanks for ordering my book!

        Reply
    6. Teddy Rose

      May 26, 2015 at 7:18 pm

      Sound delicious except I am going to try it with my own slaw as we don’t like Dijon. You always have great recipe ideas. Thanks!!

      Reply
    7. Maria

      May 26, 2015 at 11:40 am

      All of your dishes always look completely amazing! I’d love to make a massive batch of these tempeh strips and freeze them to have them on hand for whenever I want them. The ingredients are going on my shopping list right now!

      Reply
    8. Marissa

      May 26, 2015 at 9:46 am

      Can’t go wrong with bbq and slaw!

      Reply
    9. Nina

      May 26, 2015 at 7:40 am

      Hi Richa! This looks delicious. I have been meaning to try tempeh but as always I can’t seem to find it here. I have been away for almost two weeks and haven’t been cooking or reading posts. But I am going to catch up with everything you posted and I’lI be cooking up some of your recipes and leaving witty comments in no time 😉 😉

      Reply
      • Richa

        May 26, 2015 at 9:35 am

        yay! welcome back!

        Reply
    10. Cassie

      May 26, 2015 at 7:30 am

      SRIRACHA and TEMPEH?!?!?!?! You are amazing Richa!!! I love this!

      Reply

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