Mix together tandoori paste and yoghurt into a bowl.
Place a whole block of tempeh into the marinade and coat evenly. Marinade for 1⁄2 hour.
Heat oven to a moderate temperature and oil a baking tray.
Place tempeh in baking dish and drizzle with olive oil.
Bake for roughly 1⁄2 hour or until it forms a golden crust.
Slice tempeh lengthways.
Coconut & mint raita method:
Finely chop mint then mix all ingredients into a bowl until combined.
Carrot salad method:
In a bowl mix together carrot and sultanas.
Heat a heavy based frypan toast mustard seeds until they pop. Remove from the heat and add oil and turmeric.
Pour hot spice mix over the carrot then squeeze 1⁄2 a lemon over the top. Add a pinch of salt. Mix all ingredients together.
-Chutney and pickle of choice
-Sliced fresh chilli Fresh mint leaves
-Layer chapatis or flatbreads of your choice with carrot salad, tempeh, raita and chutney then top with fresh mint and sliced chilli.
(wrap calories not included)
Simon is a qualified health professional having completed a Bachelor of Physiotherapy with Honours in 2008 and is currently studying a Masters in Nutrition. With his experience of understanding the human body from the inside out and having worked closely with Professional Athletes he is well equipped to help you explore and adopt a plant based diet.