Grilled Tempeh Satay Wraps
Take a break from salads and soups this summer and try something new with these tempeh satay wraps. The tempeh is grilled with a mix of spices and veggies to infuse it with flavour while the satay sauce is so tasty you’ll want to drink it!
If you’re wanting to keep it fresh, you can roll your tempeh in colourful Swiss chard leaves, or opt for wholegrain wraps if you want something a little more filling.
Total Time: 25 minutes
Servings: 3
Total Time: 25 minutes
Servings: 3
Ingredients
Method
Ingredients
(Servings: 3)
- For the skewers:
- 0.66666666666667 0.66666666666667 Tbsp reduced-sodium tamari or soy sauce
- Low-calories olive oil cooking spray
- 0.66666666666667 0.66666666666667 tsp sriracha or other chili sauce of choice (or to taste), divided
- 0.16666666666667 0.16666666666667 tsp ground turmeric
- 0.16666666666667 0.16666666666667 tsp cumin
- 0.33333333333333 0.33333333333333 pack tempeh (250g)
- 0.66666666666667 0.66666666666667 medium yellow squash or courgette, cut into 1-inch pieces
- Sea salt and freshly ground black pepper, to taste
- 1 1 wooden skewers, soaked in water
- For the satay sauce:
- 1 1 Tbsp unsalted peanut butter
- 0.16666666666667 0.16666666666667 tsp finely grated fresh ginger
- 0.33333333333333 0.33333333333333 garlic clove, minced
- 0.33333333333333 0.33333333333333 tsp liquid aminos or tamari sauce
- Juice of 1 large lime (or to taste)
- For the wraps:
- 2 2 large Swiss chard leaves, trimmed (or 3 100% whole-wheat wraps)
- 0.33333333333333 0.33333333333333 small red onion, thinly sliced
- 0.66666666666667 0.66666666666667 small cucumbers, cut into matchsticks
- 33.333333333333 33.333333333333 g mixed baby spring greens
- 0.66666666666667 0.66666666666667 Tbsp chopped fresh mint
- 0.66666666666667 0.66666666666667 Tbsp cilantro
Method
- Whisk tamari, olive oil, sriracha sauce, turmeric, and cumin in a small bowl.
- Place tempeh and squash in a mixing bowl and toss with the tamari mixture, coating evenly. Season to taste with salt and pepper, and thread, alternating, onto the skewers. If time permits, let marinate for 10 to 15 minutes.
- Heat a grill pan over medium heat, then reduce to medium-low. Add the skewers and grill, turning often, until golden and grill marks appear. You may need to spray the skewers with olive oil to keep them from sticking to the pan. Set aside.
- Whisk all satay sauce ingredients in a small bowl until smooth, adding just enough water to get the desired consistency; adjust seasoning to taste and set aside.
- Remove the grilled tempeh and squash from the skewers and divide among the Swiss chard leaves. Top with the onion, cucumbers, and baby greens and drizzle with the sauce. Scatter mint and cilantro over the filling and roll up tightly. Cut each wrap in half and serve.
If you loved these tempeh satay wraps and want to find more ways to use tempeh, try these vegan tempeh recipes!
Excerpted from The 30-Day Alzheimer’s Solution by Dean Sherzai, MD, PhD and Ayesha Sherzai, MD, reprinted with permission from HarperOne, an imprint of HarperCollins Publishers. Copyright 2021
