Vegan Wrap Recipe with Tempeh Scramble, Jalapeno Poppers Dip, and Broccoli

For the Tempeh Scramble:

• 1/2 block tempeh about a cup crumbled - 1 block = 4 oz
• 1 teaspoon oil
• 1/4 cup onion chopped small
• 1 clove garlic minced
• 1/4 cup 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 water
• salt + black pepper

For the Jalapeno Popper dip:

• 1/2 cup 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 lices pickled jalapenos 1/2 jalapeno if not pre-sliced

For assembly

• blanched broccoli florets
• pickled jalapeno slices
• wraps of choice