“You Go Glenn Coco”- Vegan Coconut Curry Tempeh Salad Wrap
For the past few weeks I have been craving nothing but sweets. I haven’t quite figured out the reason for this, but it has become a bit of a problem. Thankfully yesterday I broke the cycle! I grabbed lunch with my friend Ally in Santa Monica at Better Life Cuisine, a raw/vegan restaurant.
After stuffing our faces with incredible vegan salmon, tuna and veggie croquette salads, my craving for sweets was cured!
What You Need:
1 pkg. Tempeh (steamed then cubed)
1 red pepper (diced)
2 stalks celery (diced)
1/2 cup raisins
2 carrots (diced)
Optional Ingredients For Wrap:
Mixed Greens
Tortilla/Collard Green/Raw Wrap
Sprouts
For the Sauce:
1/2 pkg. Firm Tofu
1/4 cup Coconut Milk
1/4 tsp. Nutmeg
3 tbsp. Apple Cider Vinegar
1/2 tsp. Cayenne Pepper (plus more to taste for more heat)
1/4 tsp. Cumin
Pinch of Salt
1 1/2 tsp. Curry Powder (I used a blend of Cousin Nate’s Curry Rub and Dulcet’s Madras Curry)
1. In a blender or food processor, combine the ingredients for the coconut curry sauce. Blend until smooth and adjust seasonings to your desired taste.
2. In a medium sized bowl, combine the tempeh, veggies and raisins. Toss to combine then pour in the curry sauce. Fold ingredients together and place in fridge to chill.
3. Choose wrap of choice and fill with mixed greens, tempeh salad, sprouts and any other veggies of choice.
1 year ago