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With 20 grams of protein per serving, tempeh is a great way to get in plant powered protein! Add the sprouted grain wrap, and now you are really getting tons of plant based complete protein. This wrap is truly delicious, easy to make and ticks all the boxes for a high protein, whole food plant based meal. Enjoy!


1 sprouted grain tortilla (I use Ezekiel or Alvarado St. Bakery)

1 package tempeh

2 tbsp soy sauce

1/4 tsp liquid smoke

2 tbsp maple syrup

1/2 tsp garlic salt

veggies of choice (I used enough for one wrap of broccoli, mushrooms, bell peppers and green onions)

handful of greens (I used arugula)

handful red cabbage (chopped)

hot sauce if desired

2 tbsp hummus (oil free, store bought or homemade)

1. Slice the tempeh block into thin slices (about a 1/4 inch thick). In a small mixing bowl, add the soy sauce, liquid smoke, maple syrup, and garlic salt. Place the tempeh slices into the marinade and let it sit for least 30 minutes.

*I used an air fryer, but this can be baked in the oven too.


Place smoked tempeh onto the air fryer tray and bake at 400 F for 15 minutes or until crispy. Reserve remaining marinade sauce.


Place your tempeh on baking sheet lined with parchment paper and bake at 400 degrees for 15 minutes or until crispy. Reserve remaining marinade sauce.

3. While the tempeh is baking, add remaining marinade sauce to a medium frying pan with about a 1/4 cup of water and heat over medium heat. Add in your vegetables (from my example: broccoli, mushrooms, bell peppers and green onions. Sauté for 3 minutes, then turn off the heat and cover allowing it to steam until softened (about 5 minutes).

4. Warm your wrap and assemble in this order: hummus, then steamed veggies, arugula, cabbage, desired amount of smoked tempeh. Wrap like a burrito and serve with hot sauce if desired.

Makes 1 wrap



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