Ginger Tempeh Wrap
Lissa Coffey
| INGREDIENTS: |
| Ginger Tempeh Wrap
Tempeh, a hearty and delicious soyfood in the refrigerated section of health food stores. Keep steamed tempeh covered in the refrigerator for 5 days before adding to a recipe. with permission, The Enlightened Kitchen, John Wiley & Sons, Inc.� Marie Oser 6 Servings |
| INSTRUCTIONS: |
| Cube tempeh. Steam for 15 minutes in steamer basket over boiling water. Set aside. Spray 4 quart saucepan with olive oil cooking spray or electric skillet and over medium high heat, add crushed pepper, dried garlic, grated ginger, onion, bell pepper, and diced pepperoni. Cook 3 minutes, stirring frequently. Crumble tempeh into the pan and add mushrooms. Cook mixture 6 to 8 minutes, stirring frequently. Add sherry, tamari, and tomatoes, reduce heat and simmer for 10 minutes, stirring occasionally. Warm tortillas in microwave 1 minute, or conventional oven 5 minutes, and keep warm.
Fill and wrap. Enlightened Ginger Tempeh Wrap |