1Mix the garlic, chives, olive oil, and salt and pepper in a bowl and then add in the tempeh to marinate — let sit for as long as possible (even overnight in the fridge!). Then steam till tender (about 7 minutes).
2While the tempeh is steaming, make the pesto. Add pine nuts and salt to the mortar and pestle, then grind to a paste. Add the basil and grind, and finally add the nutritional yeast flakes, and grind one more time to a fine pulp. Then with a spoon, stir in the olive oil to make it a nice paste and set aside.
3Set 4 wraps onto plates and spread the alfalfa sprouts onto the wraps.
4In a separate bowl, shred the red cabbage and pour in the mayo, lemon juice, and pepper — mix until combined. Place this cabbage slaw on top of the sprouts. Then add the warm tempeh, and finally some spoonfuls of pesto. Wrap it up and enjoy!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full
of inspiring tips and delicious plant-based recipes to help you cut out or cut back on meat, dairy and
eggs. Be part of a growing trend towards a kinder, more compassionate world!
Eat well. Feel great. Be kind to yourself, animals and the planet. Your FREE Veg Starter Kit is full of inspiring tips and delicious plant-based recipes.