Tempeh coleslaw sweet potato wrap
Day 3 is all about a lighter 'sandwich' for our "tempeh sandwich a day" this week. Using a wrap in place of bread is a great alternative to a slightly lighter lunch, we used @bfreefoods sweet potato wraps, homemade coleslaw with red cabbage, carrot, vegan mayo, Dijon mustard, lemon juice, red onion and shredded cabbage and leaves all rolled up with an overnight marinated tempeh with lemon juice, garlic and paprika and gently grilled.
The tempeh in the wrap is a great source of protein, low carb, gluten free and will leave you feeling full, not to mention its delicious!
Sweet potato wraps
Coleslaw (we created our own with red cabbage, carrot, red onion, vegan mayo, lemon juice and dijon mustard)
50g marinated tempeh over night in lemon juice, garlic and paprika and gently grilled
1. Heat up your grill and pop your tempeh on a slow grill for a few mins each side careful not to burn
2. warm up the wraps as it makes it easier to roll them, add in your coleslaw and place your tempeh slices on top and roll up