Swiss Chard Wraps with Savory Tempeh

I often come home from work famished, & love to have a little pre-dinner, pre-yoga snack. Depending on my mood, I might indulge in a sweet treat, or, if I’m craving something comforting, avocado toast with sliced tomato & lemon pepper often does the trick. Other times I desire something crisp, light, & fresh - especially in the warmer months.

Last summer, I created what has become one of my favorite snack concoctions - Swiss Chard Hummus Wraps. Typically, it goes a little something like this - swiss chard leaf, hummus, shredded beet, shredded carrot, & sprouts - rolled up & enjoyed. This snack alone could sustain me for days. A few Fridays ago, I went to Native Foods & found on the dining table a recipe for their World Famous Tempeh Salad & quickly snapped a photo. Of all the vegan proteins, I like tempeh the most.

My first thought was to make it as a sandwich filling, but it occurred to me that tempeh might be a bit too hearty a texture to pair with bread, perhaps something lighter like a lettuce wrap filling? Or better yet, swiss chard wrap filling. You can top with whatever veggies you have on hand-shredded carrots, beets, avocado, red pepper matchsticks, sprouts, etc.

SWISS CHARD WRAPS WITH SAVORY TEMPEH Author: Melissa, Honey Bee Vegan (Adapted from Native Foods) Recipe Type: Salad Wrap, Snack

Cuisine: Vegan

INGREDIENTS

Tempeh Salad:

• 2/3 cup water

• 1/3 cup tamari

• 1 clove of garlic, minced,

• 1 tsp freshly grated ginger

• 12 oz. organic tempeh, deglazed (see below)

• ¼ cup vegan mayo

• ½ cup purplette onions, chopped

• ½ cup celery, chopped

• ½ fresh dill, chopped

  
  

Wraps:

• 3 small Swiss chard leaves, destemmed

• 2 small carrots, shaved

• Handful of sprouts

INSTRUCTIONS

Tempeh:

1. To deglaze tempeh, blend water, tamari, garlic, & ginger together in a small bowl.

2. Slice & saute tempeh on both sides until lightly golden (a cast iron skillet works wonderfully). Pour the deglaze mixture on top & let cook until liquid has been absorbed & tempeh is a nice golden brown.

3. Allow the tempeh to cool & crumble by hand. Mix well with the rest of the salad ingredients.

   
   

Wraps:

1. Place one chard leaf on the cutting board and spread with 2 heaping tablespoons of tempeh salad, leaving a 1-inch border on all sides.

2. Top with shaved carrots & sprouts.

3. Roll chard leaf into a tight cylinder & secure with a toothpick.

These wraps make for a simple, satisfying snack, perfect for those afternoons when I am craving sustenance, but don’t want to blow my dinner appetite. Enjoy!