Grain-free vegetable loaded TLT wraps
Plant-based eating doesn’t have to be complicated.
In fact, most of my favorite dishes are quite simple - made with easy to find ingredients, don’t require much skill in the kitchen and ready in under 30 minutes.
This TLT wrap made with tempeh, lettuce and tomato - a plant-based version of everyone’s favorite BLT - is a perfect example of just how easy it is to throw together a flavorful plant-based dish with very little time, ingredients or cooking skills, really.
I’m sharing it here today, not because it’s a terribly original recipe idea but to showcase how easy it is to throw together a balanced, healthy plant-based meal in just minutes.
This dish, for example, has just a handful of ingredients - smokey tempeh (which you can buy pre-made or make from scratch), cucumbers, lettuce, tomato, soy-free mayo and my favorite grain-free wraps.
It’s great if you’re looking for something fast and easy for lunch, are new to plant-based eating and want to make a meat-free version of the classic BLT, or simply looking for something new to add into your rotation.
As always with my recipes, there’s plenty of room to riff on this and create your own delicious version. Red onions, pickles, olives, some plant-based cheese are a few ideas that I think would work really well in a dish like this.
And if you don’t have wraps, this tastes great as a salad as well. Just combine the mayo with a bit of lemon juice to thin it out and use as dressing.
For more details, check out the full recipe below!
And let me know your favorite way to enjoy a TLT in the comments section below!
Vegetable-loaded TLT wraps
Prep Time: 10 minutes | Yields: 1 servings
Ingredients:
3 wraps (I use chickpea flour wraps from Siete Foods)
3 smokey tempeh strips ( I use lightlife foods)
1 tbsp soy-free mayo (I use follow your heart vegenaise)
2 handfuls of romaine lettuce, chopped
1/2 Persian cucumber, sliced
3-5 cherry or grape tomatoes, cut in quarters
Salt and pepper to taste
Directions:
Start by placing a medium sauce pan over low to medium heat on the stove. Place a wrap onto the pan, and heat for 15 seconds on each side to warm up the wraps. Do this for each wrap, then plate it.
After your wraps are warmed, coat the pan with a bit of spray oil and cook your tempeh (about 3-5 minutes on each side, or until it begins to brown).
While the tempeh cooks, prepare your wraps. Start by spreading the mayo on each wrap, then place your lettuce, cucumbers and tomatoes.
When tempeh is finished cooking, place one strip on each wrap. Top with salt and pepper to taste and serve warm.
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