Spanish Rice, Buffalo Tempeh wrap with Kale, Bell Pepper

• Produce

  • 1 package 4 oz 3 grain tempeh
  • 1/2 tsp Garlic powder
  • 1 bunch Kale
  • 1/4 cup Onion
  • 1/2 tsp Oregano, dried
  • 1 Red bell pepper thinly sliced or equivalent roasted red bell pepper
  • 1 Tomato, large ripe

• Condiments

  • 2 tbsp Hot sauce

• Pasta & Grains

  • 1/2 cup Rice

• Baking & Spices

  • 1/4 tsp Chili powder
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Oil

• Nuts & Seeds

  • 1/4 tsp Cumin, powder

• Bread & Baked Goods

  • 1 Tortillas or lavash bread

• Liquids

  • 1 cup Water

• Other

  • cilantro or parlsey, chopped

Found on veganricha.com

Description

Ingredients

• For the Spanish rice:
• ½ cup rice
• 1 cup water
• 1 large ripe Tomato
• ¼ cup onion
• ½ teaspoon salt
• ¼ teaspoon chili powder or to taste
• ¼ teaspoon cumin powder
• ½ teaspoon dried oregano
• ½ teaspoon garlic powder
• Additions: a Tablespoon of tomato paste or a ¼ cup fresh salsa.
• For the Buffalo Sauce:
• 2 Tablespoons hot sauce + 1 Tablespoon Sriracha + 1-2 Tablespoons melted earth balance butter/oil
• Or 2 Tablespoons Sriracha + 2 Tablespoons extra virgin olive oil + 2 teaspoons vinegar
• Or ⅓ cup of your favorite Buffalo sauce
• For the wrap:
• Tortillas or lavash bread
• 1 package 4 oz 3 grain Tempeh (use gluten-free Tempeh or black beans for gf)
• 1 Red bell pepper thinly sliced or equivalent roasted red bell pepper
• bunch of Kale, rinsed and chopped
• cilantro or parlsey, chopped
• Oil as needed

Directions

• For the Spanish rice:
• Wash and rinse the rice.
• Toast the rinsed rice in about 1 teaspoon of oil for 2 minutes.
• Blend the tomato and onion (and a pickled jalapeno if using) into a chunky puree.Add the tomato onion puree and spices and water to the rice.
• Mix well, cover and cook on low-medium heat, until rice is tender. 15-20 minutes.
• Add a few Tablespoons chunky salsa into the rice when done (optional).
• For the Tempeh:
• Slice the Tempeh into thin ¼ inch slices. (Steam Tempeh before using to reduce the bitter taste if that is bothersome. Boil for 8 minutes in water, slice and use).
• Heat 2 teaspoons oil in a pan and heat on medium heat. Add the tempeh to the pan and cook on both sides until golden brown. 2-3 minutes each side.
• Remove tempeh from pan and Add 2-3 tablespoons of Buffalo sauce, enough to coat and let it sit until ready to use. This can be made ahead and kept.
• In the same pan, roast the red bell peppers in a little oil until brown on the edges. Or slice roasted red bell peppers and use.
• Assemble the wrap:
• Prep and start the rice for cooking. Meanwhile, make the buffalo tempeh.
• Roast/cook the red bell peppers. Then chop and blanch(cook in boiling water for a minute or 2) or massage the kale and keep ready. or use raw washed Kale.
• Place the tortillas on a napkin or work surface.
• Spread buffalo sauce on the wrap. Or use hummus spiked with the buffalo sauce.
• Top with spanish rice. Top with Tempeh.
• Top with Kale, then Red Bell pepper
• Top with cilantro or parsley.
• Sprinkle salt and pepper.
• Roll it up. Cut and serve or carry for lunch.
• Serve the leftover Spanish rice(there might be some left) on the side.