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 Wrap Recipe with Tempeh Scramble, Jalapeno Poppers Dip, and Broccoli
Ingredients
For the Tempeh Scramble:
- 1/2 block Tempeh about a cup crumbled - 1 block = 4 oz
- 1 teaspoon oil
- 1/4 cup (1.41 oz) onion chopped small
- 1 clove garlic minced
- 1/4 cup (1.31 oz) 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 (2.2 oz) water
- salt + black pepper
For the Jalapeno Popper dip:
- 1/2 cup (2.28 oz) 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
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
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.
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.
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 compassionate to non-vegans, and non-vegans be gentle to the compassionate and sensitive vegan souls too.
~~ end ramble
Alison
This recipe is DELICIOUS!! One of my absolute favorites!
Vegan Richa Support
awesome Alison
Xochitl Small Bear
I was wondering if meal prepping if this would hold you pre-made for the week.
Vegan Richa Support
sounds good
Alison
Made 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
Awesome thanks!!
Diane
This 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
thanks – they can sure pack some serious heat!!
Kellie
This 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
awesome!
Arielle
This wrap is delicious! I’ll be making this for lunch often.
Richa
Awesome!
Priya Menon
Richa, just love your recipes, being in India, am unable to get nutritional yeast, can you please advise a substitute for the same.
Richa
Nutritional 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.
Raks
You are using cashew nuts and calling it allergy-free recipe? Nut allergy is one of the very well known allergy 🙁
Richa
I 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.
Nina
We 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
Awesome! yes you can make fat quesadillas too!
Nina
We 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
Hi 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
Because 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!
Steve Lassoff
These 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
Corrin Radd
Made this today. Best wrap I’ve had in a long time. Thanks!
k8allison
I 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
how awesome. i need to make a larger quantity of the dip for game day snaking post!
Anonymous
Made 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.
Sunday Morning Banana Pancakes
Call 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!
veganmiam.com
Whoa, 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!
GiGi
But 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
an indian vegan man wearing a black hoodie will still get a whack if he tries to touch my butt..;)
Hannah
Excellent, 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!
Annie
Tempeh scramble?! Why did I not think of that? Gosh, these look good.
Mel
Now 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
i 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.
Ula HD
This 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
Thank 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.:)
India leigh
wise words and those wraps look fantastic, love the inclusion of the jalapeños.
India
http://www.aveganobsession.com
Lisa
This literally looks like the most amazing thing Ive seen in my entire life!
Veena Theagarajan
so yummy and tempting wrap
Kiersten @ Oh My Veggies
These 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!
kellisvegankitchen.com
Oh my yum…. These look simply fantastic! That jalapeño paper sauce is brilliant – I need to make these 🙂
Jackie @ Vegan Yack Attack!
Goodness, 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
Oh 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.
Maria Tadic
I’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
i usually over cook my scramble too to make some of the tempeh crispy:) it works so well with some cheese and toasts:)
Abby Bean
I 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
Thank 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.:)
Caitlin
these look fabulous, lady! i’m loving your wraps lately, and your answer portions.
Richa
Thank you Miss C <3 🙂