These vegan wraps, featuring swiss chard and tempeh, are totally going to blow your mind. It's one of those perfect high protein vegan meals that you can eat hand-held while lounging outside. Laid along the rib of crisp rainbow or ruby swiss chard are hearty spaghetti rice noodles, crunchy red bell pepper, and pan-fried and lightly charred marinaded tempeh. And to really complete these vegan wraps is a super easy-to-make peanut sauce that you'll not be able to get enough of!
1(8-ounce)package original tempeh,cut into ¼-inch strips
Coupletablespoonsolive oil,for frying tempeh
1 ½ - 2tablespoonssmooth natural peanut butter,added after the tempeh is removed from the marinade
6mediumswiss chard leaves (rainbow or ruby),washed well and lightly dried
Somespaghetti rice noodles,cooked to al dente, about 3 - 4 minutes
1red bell pepper,cut into thin matchsticks
Sometoasted sesame seeds,as garnish
Instructions
Combine and whisk together the tamari, rice wine vinegar, sriracha, maple syrup, sesame oil, dried ginger and red pepper flakes into a shallow container. Then, cut the tempeh into ¼-inch strips, and marinate the strips in this liquid for about 15 minutes.
Meanwhile, boil a couple quarts of water, and cook the spaghetti rice noodles until tender, about 3 - 4 minutes. Drain and wash the cooked rice noodles with cold water, and then set aside to drain completely, until you're ready to use them.
Next, remove the tempeh from the marinade, preserving as much marinade as you can. Add about one third of the strips of marinaded tempeh to a skillet over medium heat with about a tablespoon of olive oil, and fry the tempeh on each side for about 2 minutes, until golden brown and just beginning to char. Do this until all the tempeh has been fried (about 3 batches), replenishing the olive oil when needed.
After having removed the tempeh from the marinade, add the peanut butter to the leftover marinade liquid, and whisk well to combine, until creamy and easily drizzle-able. This will be your peanut sauce. If you don't have enough liquid in your marinade for some reason, then add another tablespoon of tamari. Set this aside until you're ready to use it.
Now, wash and lightly dry the swiss chard leaves. Load the leaves with some rice noodles, followed by a few matchsticks of red bell pepper, then the fried tempeh, and lastly drizzled with the peanut sauce and sprinkled with toasted sesame seeds.