Tempeh Wraps with Peanut Sauce

For Sha Wellnes Clinic
|
Thursday July 25th, 2019
Healthy nutrition

Muscles are a fundamental part of our body and it is very important to nourish and train them every day to lead a healthy life. Melanie Waxman, our nutrition expert, shared this recipe of tempeh rolls with peanut sauce to help you strengthen the muscles.

Preparation time

50 minutes

Serves

4 people

Ingredients
  • 1 block tempeh
  • 4-6 chard leaves rinsed and stem removed
  • 1 tablespoon sauerkraut
  • 1 tablespoon grated carrot
  • 1 teaspoon minced fresh ginger
  • 1-2 tablespoons shoyu
  • Sesame or olive oil
  • 1 inch strip kombu

Peanut Sauce

  • 1-2 tablespoons creamy peanut butter
  • 1 tablespoon mirin
  • 1 tablespoons shoyu
  • 1 tablespoon fresh orange juice
  • 1-2 tablespoons spring water
Preparation
  • Place 2 cups of water into a pan and bring to a boil on a medium flame.
  • Add the chard leaves and blanch for about 30 seconds. Remove and place on a plate.
  • Cut the tempeh in half.
  • Place the tempeh and kombu into the pan with the blanching water. Make sure the water just covers the tempeh. Remove some of the liquid if there is too much.
  • Bring to a boil, and add the tamari and ginger. Simmer for about 15 minutes.
  • Remove the tempeh and spread one side with mustard
  • Place a generous amout of oil into a skillet and warm on a medium low flame.
  • Add the tempeh and pan fry until golden and crispy. It takes about 3 minutes on each side.
  • Remove and cut into squares.

For the sauce

  • Place the ingredients for the peanut sauce into a small bowl and mix to a smooth creamy texture.

Making the wraps

  • Place the tempeh, sauerkraut and grated carrot in the middle of the chard leaf. Drizzle the peanut sauce on top.
  • Fold up the sides of the chard leaf and roll to make a wrap.
  • Cut in half and serve.
  • Another option is to place the peanut sauce into a small bowl and use as a dipping sauce
SHA MAGAZINE

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