Friday, February 12, 2010

Caribbean Jerk Tempeh Wrap

Serves 4
2 Tempeh Burgers
EVOO spray
4 whole grain wraps

1/2 Tbsp minced garlic
2 tsp Worcestershire
2 Tbsp agave
1/4 tsp ground ginger
1/2 tsp jerk seasoning 
1 Tbsp canola oil
1/4 cup low sodium soy sauce
3 slices of orange

3 Tbsp light mayo or vegenaise (I typically do half Greek yoghurt)
1 Tbsp reserved marinade
Jerk seasoning, to taste
1 tsp agave 
Cayenne pepper, to taste

Slaw Mix:
1 cup slaw mixture (I used a broccoli, carrot, red cabbage mix)
1/4 cup golden raisins
1/4 cup raisins
1/4 cup green onions
1/4 red bell pepper, sliced thinly
1/2 green pepper, sliced thinly
1/8 c red onion 
Sprouts (optional)


1. Mix the marinade in a blender, set aside one tablespoon to reserve for sauce.  In a small zip top bag place the two tempeh burgers and the rest of the marinade.  Marinate for 24 hours.

2. While tempeh is marinating, in a small dish whisk together the sauce ingredients and in a larger bowl combine the slaw mix.  

3.  Oil and preheat your grill over medium heat or George Foreman.  For the GF cook the tempeh for 4 minutes total, for the grill cook tempeh for 4 to 5 minutes per side.  Set aside to cool a bit then slice.

4.  Mix the slaw and sauce together.  Lay out the tortillas and evenly top each with half a grilled sliced tempeh burger and 1/4 of the sauce/slaw mixture.  

*NOTE:  I actually have made mine with hamburger, chicken, or portabello mushrooms and regular mayo, and omitted the agave, red onion, and raisins, and it was still pretty amazing.

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