Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
15 mins
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Cook Time
15 mins
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Total Time
40 mins
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Servings
2
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Calories
401 kcal
-
Cuisine
Fusion
Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper
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These Vegan Buffalo Tempeh Wrap s are paired with spanish rice, peppers and kale for a fantastic meal. Use gluten-free wraps to make them gluten free.
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Ingredients
For the Spanish rice:
- 1/2 cup rice
- 1 cup water
- 1 large ripe tomato
- 1/4 cup onion
- 1/2 teaspoon salt
- 1/4 teaspoon chili powder or to taste
- 1/4 teaspoon cumin powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Additions: a Tablespoon of tomato paste or a 1/4 cup fresh salsa.
For the buffalo sauce
- 2 Tablespoons hot sauce + 1 Tablespoon Sriracha + 1-2 Tablespoons melted earth balance butter/oil
- Or 2 Tablespoons Sriracha + 2 Tablespoons extra virgin olive oil + 2 teaspoons vinegar
- Or 1/3 cup of your favorite Buffalo sauce
For the wrap:
- Tortillas or lavash bread
- 1 package 4 oz 3 grain Tempeh use gluten-free Tempeh or black beans for gf
- 1 Red bell pepper thinly sliced or equivalent roasted red bell pepper
- bunch of kale rinsed and chopped
- cilantro or parlsey chopped
- Oil as needed
Instructions
- For the Spanish rice:
- Wash and rinse the rice.
- Toast the rinsed rice in about 1 teaspoon of oil for 2 minutes.
- Blend the tomato and onion (and a pickled jalapeno if using) into a chunky puree.Add the tomato onion puree and spices and water to the rice.
- Mix well, cover and cook on low-medium heat, until rice is tender. 15-20 minutes.
- Add a few Tablespoons chunky salsa into the rice when done (optional).
- For the Tempeh:
- Slice the Tempeh into thin 1/4 inch slices. (Steam Tempeh before using to reduce the bitter taste if that is bothersome. Boil for 8 minutes in water, slice and use).
- Heat 2 teaspoons oil in a pan and heat on medium heat. Add the tempeh to the pan and cook on both sides until golden brown. 2-3 minutes each side.
- Remove tempeh from pan and Add 2-3 tablespoons of Buffalo sauce, enough to coat and let it sit until ready to use. This can be made ahead and kept.
- In the same pan, roast the red bell peppers in a little oil until brown on the edges. Or slice roasted red bell peppers and use.
- Assemble the wrap:
- Prep and start the rice for cooking. Meanwhile, make the buffalo tempeh.
- Roast/cook the red bell peppers. Then chop and blanch(cook in boiling water for a minute or 2) or massage the kale and keep ready. or use raw washed Kale.
- Place the tortillas on a napkin or work surface.
- Spread buffalo sauce on the wrap. Or use hummus spiked with the buffalo sauce.
- Top with spanish rice. Top with Tempeh.
- Top with Kale, then Red Bell pepper
- Top with cilantro or parsley.
- Sprinkle salt and pepper.
- Roll it up. Cut and serve or carry for lunch.
- Serve the leftover Spanish rice(there might be some left) on the side.
Notes
- Variations: Add some vegan mayo or ranch to the wrap to balance the spice. Add lettuce or thinly sliced carrots for added crunch. Serve in a bowl for a meal in a bowl, and to make it gluten-free.
- Nutritional values based on one serving
Nutrition Information
Show Details
Calories
401kcal
(20%)
Carbohydrates
54g
(18%)
Protein
16g
(32%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Sodium
526mg
(22%)
Potassium
770mg
(22%)
Fiber
3g
(12%)
Sugar
5g
(10%)
Vitamin A
5835IU
(117%)
Vitamin C
135.8mg
(151%)
Calcium
140mg
(14%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 401 kcal
% Daily Value*
| Calories | 401kcal | 20% |
| Carbohydrates | 54g | 18% |
| Protein | 16g | 32% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Sodium | 526mg | 22% |
| Potassium | 770mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 5835IU | 117% |
| Vitamin C | 135.8mg | 151% |
| Calcium | 140mg | 14% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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