Korean BBQ Tempeh Wraps

Ingredients for 4 servings:

• 400g tempeh
• 4 tortillas
• 3 spring onions
• 1 avocado(s)
• 1 bell pepper(s), red
• salt and pepper
• sesame
• 100 ml water
• 50 ml soy sauce
• 50 ml maple syrup
• 2 tbsp sriracha sauce
• 1 tbsp cornstarch
• 2 tsp garlic
• 1 tsp ginger
• 1 tsp sesame oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 35 minutes

vegan and quick to prepare

Combine the sauce ingredients in a blender and set aside. Finely slice the lettuce heart. Slice the spring onions, reserving the green part. Cut the tempeh into 1 cm cubes. Slice the bell peppers and avocado. Fry the tempeh cubes in hot vegetable oil until browned on all sides. Stir in the bell peppers and the white part of the spring onions, and season lightly with salt and pepper. Stir in the sauce and bring to a boil until thickened and the cubes are glazed. Remove from the heat and set aside. Place a large skillet on the hot stovetop and heat the tortillas without oil until soft. Divide the tortillas among plates and top with lettuce, avocado, and tempeh. Sprinkle with the green part of the spring onions and sesame seeds, and roll up the tortillas.