Vegan Wrap Recipe with Tempeh Scramble, Jalapeno Popper Dip & Broccoli

Loaded with plant-based protein this vegan wrap recipe features tempeh scramble, blanched broccoli, and a tangy spicy Jalapeno Popper Dip. It will keep you full and energized for hours. A healthy grab-and-go breakfast ready in just 30 minutes.

Coming at you with my favorite new vegan breakfast wrap recipe. I just love that they are so quick and simple to make and easy to carry around. Perfect for a grab and go breakfast.

Move over Tofu Scramble – Tempeh Scramble has arrived!

When it comes to plant-based protein options for making vegan scramble, tofu and tempeh reign supreme.

We rarely have tofu in the house, so if I do crave a vegan breakfast scramble, I make it with tempeh. It takes a few minutes longer to cook, but it is more filling and delicious. Apart from that, it has some serious health benefits compared to tofu. 

Tofu and tempeh both come from soybeans but the fermentation process helps tempeh take the lead on nutritional benefits. Tempeh has quite a bit more protein, dietary fiber, and vitamins compared to its cousin tofu.

 

 

 

 

 

 

 

 

 

Spiced with some oregano, paprika, mustard with onions and peppers, this scramble works perfectly as breakfast too, without the warp. You can add crumbled firm tofu and cook for a few minutes.

Now in this wrap, the scramble is amped up with some made from scratch Jalapeno popper dip and broccoli. 
That  Jalapeno Popper Dip = make it! It’s just soaked cashews and flavors and some pickled jalapenos and really it tastes so good. You can add some cheese to the vegan breakfast wrap and warm it to melt the cheese for a gooier cheesier wrap too. 

Ingredients needed for making this Vegan Wrap recipe:

• Tempeh: a healthy way to add more plant-based food to any diet. It typically comes from soybeans, but you can also make it from other kinds of beans. You can buy it pre-seasoned or mixed with other grains. We use unseasoned.
• A creamy Jalapeno Popper Dip takes this wrap to the next level: It gets its creaminess from soaked ground cashews. Apple Cider vinegar and fresh lemon juice add some bright freshness. A couple of teaspoons of nutritional yeast add that cheesiness we love. And of course, we also add some pickled jalapeno peppers.
• Veggies: I add some tomatoes, onions, garlic and bell pepper to my tempeh scramble but you can use your favorite veggies. Blanched broccoli adds a nice color contrast.
• Spices and herbs: we season out tempeh scramble with a fragrant blend of oregano, smoked paprika, turmeric, mustard powder and a generous pinch of Kala namak (black salt) 

Tips and Substitutions for making Vegan Breakfast Wraps:

• The recipe makes enough filling for 2 wraps, but can easily be doubled. 
• Soak your tempeh in boiling water for 10 minutes, to keep it from getting bitter after it’s cooked. Remember to drain it well before you add it to the scramble.
• Add Daiya pepper jack or cheddar into the filling or sprinkle some on top of the wrap. Heat the wrap to melt the cheese and serve.
• You can add other veggies like sweet peppers and chopped celery.
• If you cannot find tempeh, use crumbled firm tofu and no water, instead of the tempeh, cook for a few minutes with the veggies and serve.
• These vegan breakfast wraps can be made gluten-free with gluten-free tortillas. You could also forego the tortilla wraps by serving this all up in a bowl.
• Or use the filling to make vegan breakfast tacos.
• These vegan tempeh wraps can also be made nut-free with any white beans used to make the dip, and soy-free by using white beans for the scramble.

How to make this Vegan Tempeh Scramble Wrap recipe:

Make the tempeh scramble. Cook the onions, garlic, peppers, then add tomato and spices.

Add tempeh and water and mix well. Cover and cook until all water is absorbed and the tempeh is soft.

Warm the tortilla. Top with the creamy cashew dip mixture. Top with sliced pickled Jalapenos and some bread crumbs.

Add tempeh scramble and blanched broccoli.

Sprinkle the filling with salt and pepper. Wrap the tortilla up using your fingers to gently tuck in the ingredients, so they stay inside the tortilla. Make sure your tortillas are nice and soft, so they don’t crack while you roll them.

Can these wraps be made ahead of time?

Yes! Prepare the tempeh scramble and the Jalapeno Popper dip the night before, and have this wrap ready in the morning in no time! The perfect savory vegan breakfast wrap/burrito!

For more Vegan Wrap Recipes from the blog:

• Vegan Samosa Wrap
• Jamaican Jerk Jackfruit Wrap
• Buffalo Tofu Wrap
• Vegan Wrap with Spicy Black Beans

Vegan Wrap Recipe with Tempeh Scramble, Jalapeno Poppers Dip, and Broccoli

5 from 3 votes

By: Vegan Richa

Prep: 10 minutes mins

Cook: 22 minutes mins

Total: 32 minutes mins

Servings: 2

Course: Breakfast, brunch, lunch

Cuisine: American

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Loaded with plant-based protein this vegan wrap recipe features tempeh scramble, blanched broccoli, and a tangy spicy Jalapeno Popper Dip. It will keep you full and energized for hours. A healthy grab-and-go breakfast ready in just 30 minutes. Allergen Information: Free of dairy, egg, corn, yeast.

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Ingredients 

US CustomaryMetric

 

1x2x3x

For the Tempeh Scramble:

• ▢ 1/2 block Tempeh, about a cup crumbled - 1 block = 4 oz
• ▢ 1 teaspoon oil
• ▢ 1/4 cup onion chopped small
• ▢ 1 clove garlic minced
• ▢ 1/4 cup red bell pepper chopped small
• ▢ green bell pepper chopped, I use Serrano, or use 1/2 a green chili pepper finely chopped
• ▢ 1/2 medium tomato chopped small
• ▢ 1/3 teaspoon salt or to taste
• ▢ 1/4-1/2 teaspoon oregano or italian herb blend
• ▢ 1/4 teaspoon smoked paprika
• ▢ 1/2 teaspoon mustard powder
• ▢ a generous pinch of Kala namak, black salt (Optional)
• ▢ 1/4 teaspoon turmeric, for color- optional
• ▢ 1 Tablespoon nutritional yeast
• ▢ 1/4 cup water
• ▢ salt + black pepper

For the Jalapeno Popper dip:

• ▢ 1/2 cup cashews , soaked at least for an hour
• ▢ 1/2 teaspoon apple cider vinegar
• ▢ 1/2 teaspoon lemon juice
• ▢ 1/4 teaspoon salt
• ▢ 1 teaspoon raw sugar
• ▢ 2 teaspoon extra virgin olive oil
• ▢ 2-3 teaspoons nutritional yeast
• ▢ 3-4 slices pickled Jalapenos, 1/2 jalapeno if not pre-sliced

For assembly

• ▢ blanched broccoli florets
• ▢ pickled jalapeno slices
• ▢ wraps of choice

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Instructions 

Tempeh Scramble:

• You can steam the Tempeh before making scramble to reduce bitter taste. Put in boiling water for 8-10 minutes and then use it.
• In a pan, heat oil on medium heat. Add onion, garlic, red bell pepper and chili pepper. Cook until the onions are translucent. (4-5 minutes)
• Add tomatoes, spices, herbs and mix well for a few seconds. Add well-crumbled tempeh, nutritional yeast, salt, and water mix well. Cover and cook on medium heat until all the water is absorbed. (6-7 minutes) or cook on low-medium heat for longer for more seasoned tempeh. Sprinkle pepper and serve.

Jalapeno Popper dip:

• Blend all the ingredients with a few tablespoons of water into a smooth spreadable consistency. Taste and adjust salt, tang, and cheesy taste by adding some more nutritional yeast. (you will need more of the vinegar, nutritional yeast etc if the dip is thin and has more water). Use ground raw cashews to make the dip if in a hurry.
• If serving the dip as is, add some chopped up pickled jalapenos and mix. Top with bread crumbs mixed with salt pepper, mustard powder and nutritional yeast.

Wrap:

• Warm the tortilla. Top with the creamy Jalapeno Popper dip.
• Place a few pickled Jalapenos on the 2/3 line of the wrap. then sprinkle some breadcrumbs(optional)
• Top with tempeh scramble, then add some small broccoli florets.
• Sprinkle the filling with salt and pepper. Wrap up and serve with extra jalapeno popper dip on the side.

Notes

• Add Daiya pepper jack or cheddar into the filling or sprinkle some on top of the wrap. Heat the wrap to melt the cheese and serve.
• You can add other veggies like sweet peppers and chopped celery.
• If you cannot find tempeh, use crumbled firm tofu and no water, instead of the tempeh, cook for a few minutes with the veggies and serve.
• These vegan breakfast wraps can be made gluten-free with gluten-free tortillas. You could also forego the tortilla wraps by serving this all up in a bowl.
• Or use the filling to make vegan breakfast tacos.
• These vegan tempeh wraps can also be made nut-free with any white beans used to make the dip, and soy-free by using white beans for the scramble.

Nutrition

Serving: 1wrap, Calories: 350.25kcal, Carbohydrates: 30.69g, Protein: 12.63g, Fat: 22.55g, Saturated Fat: 3.45g, Sodium: 3399.87mg, Potassium: 914.09mg, Fiber: 8.98g, Sugar: 10.73g, Vitamin A: 3982.89IU, Vitamin C: 87.12mg, Calcium: 69.2mg, Iron: 6.05mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

From my brain to blog Wednesdays. ~~
Frequent discussion topics.

But humans have been eating meat, dairy etc since ages.
Something that has been accepted for a while does not automatically make it normal or natural.
Child marriage and girl child foeticide is still practiced in some parts in India.
That does not make them acceptable.

~~ end ramble