Looks like we will me making a few wraps this Month of Food(mofo). After all, they are easy meals and easy to carry around, which works with my theme:).
We rarely have tofu in the house, so if I do crave a scramble, I make it with Tempeh. It takes a few minutes longer to cook, and is more filling and delicious:). Spiced with some oregano, paprika, mustard with onions and peppers, this scramble works perfectly as breakfast too. 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 dip = make it! Its just soaked cashews and flavors and some pickled jalapenos and really it tastes so good. You can add some cheese to the wrap and warm it to melt the cheese for a gooeyier cheesier wrap too.
How do you like your scramble?
Eat me!
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.
Some decades ago, enslavement and killing of black people was legal.
Child marriage and girl child foeticide is still practiced in some parts in India.
That does not make them acceptable.
Animals are sentient, self-aware, and capable of experiencing both pleasure and pain. They deserve our respect and deserve a natural life and freedom.
There is information out there and a choice every person can make to choose less cruelty. And we can do it all without sacrificing taste, habits and pleasure.
Vegans are mean, judgmental, preachy and try to convert other people.
a- It is difficult to imagine the amount of and the kind of information an ethical vegan happens upon during the transition. That information is what brings out the compassion and action and helps them transition and continue. That passion can sometimes lead to strong opinions.
b- A good number of times, it is the other way around. Once someone receives the information given to them by a vegan, the sub conscious can process and understand the cruelty and suffering of animals, and make them feel uncomfortable, and can transfer the discomfort to the other person(mean, preachy).
c- Even if one of us gets worked up and behaves in a non acceptable manner(I am guilty of being worked up too), Stereotyping is probably the worst thing that can be done to a population or group. All black men in hoodies are not out there to mug everyone. All Indian men I encounter are not going to pinch my butt. All Vegans are not mean.
Vegans try to inspire people to find out more about the food choices and make changes, by talking/preaching frequently about it. Equality of black people, gay, women or any other equal rights movement can also be viewed as imposition of views/preachy. Ethical choice is applicable to anyone whether a participant or not. A sex-offender would also call the laws an imposition of someone else’s views.
We were not born vegan, and everyone comes into the transition at their own pace. What is not nice is all the calling out that happens on social media or sites because of the power of being behind a machine. Be gentle, vegans be gentle to non-vegans, and non-vegans be gentle to the compassionate and sensitive vegan souls too.
~~ end ramble.
Steps:
Make the 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 tempeh is soft.
Warm the tortilla. Top with the creamy cashew mixture.
Top with pickled Jalapenos and bread crumbs.
Add tempeh scramble and blanched broccoli.
Sprinkle salt and pepper, Wrap and serve.
Tempeh Scramble Jalapeno Popper & Broccoli Wrap
Recipe by Richa Hingle
Allergen Information: Free of dairy, egg, corn, yeast. Can be made gluten-free with glutenfree tortillas or serve in a bowl. Can be made nut-free with any white beans used to make the dip, and soy-free also with any white beans for the scramble.
Makes 2 wraps, easily doubled
Ingredients:
For the Tempeh Scramble:
1/2 a block of 4 oz Tempeh. about a cup crumbled
1 teaspoon oil
1/4 cup onion chopped small
1 clove of garlic minced
1/4 cup red bell pepper chopped small
green bell pepper chopped or 1/2 a green chili pepper finely chopped(I use Serrano)
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 atleast 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 of pickled Jalapenos (1/2 jalapeno if not pre-sliced)
Blanched Broccoli florets
Pickled jalapeno slices
Wraps of choice
Method:
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.
In a pan, heat oil on medium heat. Add onion, garlic, red bell pepper and chili pepper. Cook until onions are translucent. (4-5 minutes)
Add tomato, 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 a 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-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 small broccoli florets.
Sprinkle salt and pepper. Wrap up and serve with extra jalapeno popper dip on the side.
Variations:
Add daiya pepperjack or cheddar in or on top of the the wrap. Heat to melt the cheese and serve.
Add other veggies like sweet peppers and celery.
Use crumbled firm Tofu and no water, instead of Tempeh, cook for a few minutes and serve.
Caitlin says
September 11, 2013 at 6:57 pmthese look fabulous, lady! i’m loving your wraps lately, and your answer portions.
Richa says
September 11, 2013 at 7:24 pmThank you Miss C <3 🙂
Abby Bean says
September 11, 2013 at 7:19 pmI am always in awe of your recipes, but I just had to take the time to tell you that I love how your always incorporate your heartfelt thoughts on veganism into every post; they truly make a difference.
PS I’d never heard that Indian men had a predilection for butt-pinching; who knew?
Richa says
September 11, 2013 at 7:33 pmThank you Abby <3 Anything that can get someone thinking is good enough for me.:)
Oh yes, butt pinches, boob grazes, used to be a frequent occurrence. but there are always the nicer gentlemen who would be around to discourage the pervs.:)
Maria Tadic says
September 11, 2013 at 7:52 pmI’ve never thought to you use tempeh for a morning scramble! What a good idea. I love pan frying it and it get’s those little crispy bits. Yum! Will try!
Richa says
September 11, 2013 at 8:14 pmi usually over cook my scramble too to make some of the tempeh crispy:) it works so well with some cheese and toasts:)
Jackie @ Vegan Yack Attack! says
September 11, 2013 at 8:07 pmGoodness, lady, this wrap looks SO good! I’ll have to try my hand at making the jalapeño popper dip as a stand-alone type of appetizer, because I’m totally in love with that idea.
Also, I couldn’t agree more with everything that you said! I especially liked that you didn’t put other vegans down, instead you explained why people might interpret it a certain way and how things are misconstrued. Very good. 🙂
Richa says
September 11, 2013 at 8:18 pmOh yes, you have to! I was looking for a recipe and found cream cheese, daiya pepperjack, cheddar, and crumbs and all baked together and i was like that is way too many things to be bought from the store:) so i tried it with cashews and it works just fine! i’ll probably work on this base recipe for a real baked version with the cheesy strings and all.
Thank you Jackie. There is way too much finger pointing within the community leading to forgetting why we choose what we do.
kellisvegankitchen.com says
September 11, 2013 at 11:49 pmOh my yum…. These look simply fantastic! That jalapeño paper sauce is brilliant – I need to make these 🙂
Kiersten @ Oh My Veggies says
September 11, 2013 at 11:59 pmThese sound absolutely incredible! I’m on a cashew cream kick lately and now I’m going to have to try making this dip with it!
Veena Theagarajan says
September 12, 2013 at 2:16 amso yummy and tempting wrap
Lisa says
September 12, 2013 at 2:50 amThis literally looks like the most amazing thing Ive seen in my entire life!
India leigh says
September 12, 2013 at 8:40 amwise words and those wraps look fantastic, love the inclusion of the jalapeños.
India
http://www.aveganobsession.com
Ula HD says
September 12, 2013 at 8:49 amThis looks so good. Can’t wait to try it.
Thank you for your “ramble”. I wholeheartedly agree with you. I’ve had experiences where I only said I was vegan and gotten attacked about it. Whenever I have such situations (not often), I try to remember that subconscious, or maybe even unconscious, guilt comes up for these people, and they project these feelings onto you, that you are making them feel this guilt. I think some people don’t even realize that it’s that, they just feel strong emotions all of a sudden and you brought it up (even if only by ordering a vegan meal), so they take it out on you.
Wow! Your post just totally put it all in perspective for me. Thank you for that.
Richa says
September 12, 2013 at 10:19 pmThank you Ula. there is always more to any kind of strong feelings. and in this case more for all the people in the discussion. People have told me clearly that the discussion makes them uncomfortable and I have asked them to think about why it does so and get back to me. I hope somewhere in the mind, something will click some day.:)
Mel says
September 12, 2013 at 10:21 amNow that I’m finally coming around to tempeh I might be brave enough to try it in a scramble! This sounds like a really delicious recipe. Do you pre-steam the tempeh prior to scrambling?
Richa says
September 12, 2013 at 10:14 pmi dont pre-steam the tempeh. the water creates somewhat of the steaming effect with the covered cooking. You can pre-steam the tempeh, crumble and add to the scramble.
I was iffy about tempeh for a long while too. The best way i like tempeh is lightly browned in oil then added to an indian curry like tikka masala(on the blog), and cooked until it is very soft and crumbly. Also, i like the 3 grain tempeh more than plain tempeh.
Annie says
September 12, 2013 at 12:54 pmTempeh scramble?! Why did I not think of that? Gosh, these look good.
Hannah says
September 13, 2013 at 1:31 amExcellent, bring on the wraps! They never get old because they’re endlessly versatile and effortless to create. I’m always on the hunt for new filing ideas. 🙂
Actually, though I’ve heard of it, I don’t think I’ve ever made myself a tempeh scramble- Only tofu. I must fix this at once, especially since your recipe sounds so good!
GiGi says
September 13, 2013 at 2:18 amBut my question is what about An Indian man, vegan wearing a black hoodie 😉
The amped up jalapeno dip is so perfect. I like spicy things and like being amped up. Great wrap, Richa.
Richa says
September 13, 2013 at 10:27 pman indian vegan man wearing a black hoodie will still get a whack if he tries to touch my butt..;)
veganmiam.com says
September 13, 2013 at 7:14 pmWhoa, look at this first photo: that is some mouthwatering burrito with the creamy cashew mixture and jalapenos (I like!). That’s so cool that you added bread crumbs!
Sunday Morning Banana Pancakes says
September 16, 2013 at 7:21 pmCall me next time you make this, I would totally fly in just to have this for dinner with you and hubs, I’ll even bring treats for Chewie and a side dish!
Anonymous says
October 16, 2013 at 10:41 pmMade this for dinner tonight and it was deeelish. Didn’t have broccoli, so used sauteed kale instead. Will definitely make it again, but maybe add some roasted cauliflower and broccoli next time.
k8allison says
November 27, 2013 at 2:55 amI just found your website the other day and have already made the sauce twice! Just made the wrap tonight for my partner and a friend, and it was a HUGE hit. This recipe rocks! As I’m writing this I remembered I forgot to add the broccoli, which is unfortunate because we have a ton. Either way, it was amazing! We dipped roasted cauliflower and parsnips into the sauce the other night and it was delish! Great jbo!
Richa says
December 5, 2013 at 7:30 amhow awesome. i need to make a larger quantity of the dip for game day snaking post!
Corrin Radd says
January 31, 2014 at 3:51 amMade this today. Best wrap I’ve had in a long time. Thanks!
Steve Lassoff says
February 2, 2015 at 6:20 pmThese look great! I am building a community of vegans and would love for you to hop over and leave a recipe at http://www.wedigfood.com
Nina says
January 13, 2016 at 11:25 amWe are going to make these today. Know you have mad skills with the spices. We finally found gluten-free hing. What do you think if we add to spice mix in this? If you think a plus, what amount do you recommend? We are excited to try these. Definitely doing broccoli! Thanks.
Richa says
January 13, 2016 at 11:30 amHi Nina,
Use the hing in a Dal (Indian lentil soup) recipe. It is an acquired flavor.
The scramble uses kala namak( indian sulphur black salt) which adds an eggy flavor. You can omit the kala namak, as there is tons of flavor in the dressing.
Nina says
January 13, 2016 at 12:37 pmBecause of you we are all about the acquired flavors, Richa! We use ALL Kala Namak (no reg salt) now for any eggy-type tofu scrambles. Look forward to trying out the hing in your Dal. Thanks so much for your quick reply!
Nina says
January 13, 2016 at 1:58 pmWe made it…and can I just say num-num-num!!! We didn’t put nut’l yeast in the dip (because of allergies) and my daughter said it was one of the cheesiest dips she had tasted – and loved it! We used gluten-free wraps which don’t wrap and roll very well. So we made it as a flat quesadilla and put the fillings inside. She said it was way better than other quesadilla/wrap recipe she has tried. We also sauteed some zucchini slices as well as broccoli because we didn’t have a red pepper. So gorgeous! Thanks very much!
Richa says
January 13, 2016 at 2:03 pmAwesome! yes you can make fat quesadillas too!
Raks says
June 5, 2017 at 4:22 amYou are using cashew nuts and calling it allergy-free recipe? Nut allergy is one of the very well known allergy 🙁
Richa says
June 5, 2017 at 10:06 amI dont say it is allergy free anywhere. At the bottom the post says that the link is being shared with a collection that is called “allergy free wednesdays”. The collection is for recipes that dont have some of the top allergens, not necessarily all. Its a round up kind of post that bloggers do for certain topics.
Also I mention in the recipes notes how to make it without cashews and to use gluten-free tortillas.
Priya Menon says
January 27, 2018 at 1:38 amRicha, just love your recipes, being in India, am unable to get nutritional yeast, can you please advise a substitute for the same.
Richa says
January 27, 2018 at 9:31 amNutritional yeast is not available in some major cities in India. If you cant get it omit it. I am not sure how easy it is to get miso, as i use that as a sub. If that isnt available either then use some ground mustard like 1/2 tsp. Nutritional yeast adds a cheesy flavor, but the sauce is flavorful without too. Add some more garlic, mustard and depending ont he sauce, some enhancing herbs.
Arielle says
February 11, 2018 at 5:34 pmThis wrap is delicious! I’ll be making this for lunch often.
Richa says
February 11, 2018 at 6:34 pmAwesome!
Kellie says
December 5, 2018 at 12:44 pmThis is one of my favorite meals. I make it all the time! That cashew sauce is so creamy and addictive. Sometimes I triple the amount of jalapeños in the dip to really spice it up! Thank you so much for this recipe.
Richa says
December 5, 2018 at 5:50 pmawesome!
Diane says
June 9, 2020 at 7:05 pmThis is genius! I am a wimp so I will dial back on the Jalapenos next time but it’s such a creative and tasty recipe, thank you!
Vegan Richa Support says
June 10, 2020 at 10:27 pmthanks – they can sure pack some serious heat!!
Alison says
November 25, 2020 at 7:19 amMade these out of the cookbook last night and they were SO good…I couldn’t wait until lunch for leftovers so I had it for breakfast! While I was eating I thought – I need to see if this recipe is on the website so I can leave a review. So flavorful and fulfilling! Thank you!
Richa says
November 25, 2020 at 12:10 pmAwesome thanks!!