Cajun spiced tempeh and avocado, radish, kale wrap with vegan ranch dressing, pickled eggplant, green onions and microgreens. Simple and tasty!
To prepare the tempeh, I boiled enough water to cover a block of tempeh in a pan, and salted the water. I then reduced heat to a simmer and added the block of tempeh to the water for 10 mins. Then drained the water and cut the tempeh into 1/2 inch thick strips, seasoned all sides of the strips with the below Cajun spice mix and seared them in a pan with a bit of olive oil until crispy.
Ingredients for Cajun space mix:
1/2 teaspoon salt
1/2 teaspoon garlic powder
Heaping 1/2 teaspoon paprika
1/4 teaspoon black pepper
1/4 teaspoon onion powder
Heaping 1/4 teaspoon dried oregano
Heaping 1/4 teaspoon dried thyme
1/5 teaspoon cayenne pepper
Pinch of red pepper flakes
Ingredients for vegan ranch dressing:
12 oz soft tofu
1 tablespoon nutritional yeast
2 garlic cloves
2 tablespoons water
2 tablespoons olive oil
1 1/2 teaspoons apple cider
1 teaspoon dry oregano
1 teaspoon salt
1 teaspoon onion powder
1 teaspoons crushed peppercorn (or fresh ground pepper)
In a food processor, mix all ingredients for vegan ranch until smooth. Recipe for vegan ranch yields a little over a cup and it keeps in the fridge for about a week or so. Enjoy with a salad or your favourite wrap ingredients!
