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Tempeh Salad Rolls with Peanut Sauce
By @vancouverwithlove
Ingredients
• 1 240g pack tempeh, sliced into thin strips
• 2 tbsp unflavoured cooking oil
• Salt to taste
• 1 carrot (medium), shredded
• ¾ cup shredded cabbage
• ½ red pepper, sliced into strips
• 4" piece cucumber, sliced into strips
• 1 cup shredded collard greens or spinach
• 8 rice paper wrappers
Peanut Dipping Sauce
• 2 tbsp peanut butter
• ½ tbsp Braggs or soy sauce
• 1 tbsp unflavoured oil
• 1 tbsp water
Instructions
- Add all dipping sauce ingredients to a small bowl and stir to combine. Set aside.
- On a medium heat, sauté tempeh in oil until golden on all sides (about 10 mins). Season to taste with salt and set aside.
- Pour warm water onto a dinner plate and submerge your first rice wrapper in it. After 5 seconds flip it over to dip the other side in water, then remove.
- Place wrapper on a chopping board, and fill one half with carrot, cabbage, pepper, cucumber, collards and tempeh.
- Fold up bottom of rice wrapper, then fold each side over the ingredients tightly.
- Serve all rolls on a large platter with the dipping sauce.
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