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Tandoori Tempeh Wraps

Servings: 2 people
Calories: 500kcal

Ingredients

Tandoori Tempeh Ingredients:

  • 300 g tempeh (1 block)
  • 3 Tbsp tandoori paste
  • 3 Tbsp coconut yoghurt (or soy)

Coconut & mint raita ingredients:

  • 1 cup fresh mint
  • 3 Tbsp coconut yoghurt *or soy)
  • Zest of 1 lime
  • Pinch ground cumin
  • Salt and pepper to taste.

Carrot salad ingredients:

  • 1 carrot grated
  • 1 tsp olive oil
  • 1 tsp black mustard seeds
  • ½ tsp turmeric
  • 1/2 lemon juice
  • Small handful of sultanas

Instructions

Tandoori Tempeh Method:

  • 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.

Notes

To serve:
-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)