Packed with plant-based protein, this vegan wrap recipe features scrambled eggs, blanched broccoli, and a spicy jalapeno popper dip. It will keep you full and energized for hours. A healthy breakfast on the go, ready in just 30 minutes. Allergen Information: Free from dairy, egg, corn, yeast.

Ingredients

  • 1/2 block Tempeh environ une tasse émiettée – 1 bloc = 4 oz
  • 1 cuillère à café huile
  • 1/4 cup (1.41 oz ) oignon haché petit
  • 1 Girofle ail haché
  • < span class="wprm-recipe-ingredient-amount">1 /4 cup (1.31 oz) poivron rouge haché en petits morceaux
  • poivron vert haché < span class="wprm-recipe-ingredients-notes wprm-recipe-ingredients-notes-faded">J’ use du Serrano, ou j’uti lise 1/2 piment vert finement haché
  • 1/2 Tomato Moyenne Hachée Petite

    • < li class="wprm-recipe-ingredient" style="list-style-type : disque ;"> 1/3 cuillère à café sel ou au goût< /li>

  • 1/4-1/2 cuillère à café Mélange d’origan ou d’herbes italiennes
  • 1/4 cuillère à café paprika fumé
  • 1/2 cuillère à café poudre de moutarde
  • une généreuse pincée de Kala namak sel noir (Optional)< /li>
  • 1/4 cuillère à café Curcuma pour la couleur – facultatif
  • 1 Cuillère à soupe leverure nutritionnelle
  • 1/4 cup (2.2 oz) eau< /span>
  • sel + poivre noir< /a>

    • Preparation

  • You can steam the tempeh before stirring to reduce the bitter taste. Place in boiling water for 8-10 minutes, then use.
  • Heat the oil in a pan over medium heat. Add the onion, garlic, red pepper and chili. Fry until the onions are translucent. (4-5 minutes)
  • Tomatoes, spices, spices and mix well for a few seconds. Add well crumbled tempeh, nutritional yeast, salt and water and mix well. Cover and cook over medium heat until all the water is absorbed. Cook longer on low-medium (6-7 minutes) or for a spicier tempeh. Sprinkle with pepper and serve.
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