Cajun spiced tempeh and avocado, radish, kale wrap with vegan ranch dressing, pi…

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!