Recipe and photo by Jackie Sobon

BBQ Tempeh Wraps for your Summer Bash

BBQ Tempeh Wraps for your Summer Bash

We may have just closed the book on the year’s biggest grilling holiday, but that doesn’t mean the summer parties and BBQs are over. Chances are, you’re still on the lookout for great summer recipes to prepare for your friends and family. With hearty protein-packed tempeh and tons of veggies, these BBQ Tempeh Wraps are a big hit wherever they go. Whether it’s a casual family dinner, neighborhood potluck, or a picnic in the park, you’ll want to try these babies before summer is over!

We originally shared this recipe in our first-ever Summer Bash eBook, which you can download for FREE here. It’s packed with cool vegan summer dishes, along with great blogger tips and coupons for some of your favorite vegan foods. All of the recipes in the eBook, including this one, were developed by the talented vegan chef Jackie Sobon of Vegan Yack Attack.

BBQ Tempeh Wraps
Recipe and photo by Jackie Sobon

BBQ Tempeh Wraps by Jackie Sobon

8 oz. Package of Tempeh, Chopped
1 C. Vegetable Broth
1 T. Liquid Aminos (or Tamari/Soy Sauce/etc.)
¼ C. White Onion, Diced
¾ C. Corn Kernels (Frozen will work)
½ C. Orange Bell Pepper, Diced
½ C. Green Onion, Diced
1 T. Fresh Jalapeno, Minced
½ C. Your Favorite Vegan BBQ Sauce
2 C. Fresh Baby Spinach or Any Other Green
¾ C. Tomato, Diced
1 T. Fresh Cilantro, Chopped
Optional: Salt & Pepper to taste, or a splash of Liquid Smoke
4 – 8” Tortillas

1.     Get a medium pan ready on the stove, over medium heat. Place the tempeh and vegetable broth in the pan and cover.

2.     Bring to a boil, and reduce the heat to low-medium. Simmer for 7 minutes covered, then take the lid off and simmer for another 5 minutes, stirring occasionally.

3.     Drain most of the remaining liquid out of the pan, and add liquid aminos and onions to the pan. Raise the heat to medium and sauté until the onions are clear.

4.     Add the corn, bell pepper, green onion, and jalapeno to the pan and sauté for two minutes. Use your spoon to break the tempeh up into smaller pieces then stir in the BBQ sauce.

5.     Fold the spinach, tomato, and cilantro into the BBQ mixture until the spinach has wilted slightly. Add additional salt and pepper or liquid smoke as you see fit.

6.     Warm the tortillas (to make them more flexible) and divide the filling between the four of them. Serve warm and enjoy. This would go great with a cool coleslaw.

Summer Bash eBook

If you like this recipe, snag yourself a free download of our Summer Bash eBook to check out the rest!
Share on facebook
Share on pinterest
Share on whatsapp
Share on email
Share on print

Leave a Comment

Your email address will not be published. Required fields are marked *