Southeast Asian Inspired Tempeh Wraps

Asian fusion is hot again. Unlike the first wave of Asian fusion many years ago, the focus lately (at least locally) seems to be Vietnamese and Korean fusion. Case in point. A few weeks ago, the Mister brought me home some "Vietnamese Tacos" from Horizons (they previously also served a Vietnamese bruschetta — I've made my own version of these too). They were less like tacos, more like wraps, a bit pricey, but were delicious. Really, anything with Sriracha and Vegenaise is delicious (try it with fries too!). After devouring two pieces, Bebe knocked the rest on the floor in attempt to steal some (he's kind of pushy when it comes to food) so I made a mental note to make my own version.

I didn't want to try and duplicate it at all but instead draw some inspiration from it. I started with some tempeh that I sliced and simmered for about 15 minutes. I drained it and marinated it my usual seasonings that I use for Pad Thai (1/3 cup soy sauce, 1/3 cup lime juice, 1/3 cup brown sugar and 1 tbsp chili garlic paste) and then fried it up and reduced the sauce to a glaze. I served it warm on homemade flatbread/tortillas with shredded carrots, broccoli sprouts and of course Sriracha and Vegenaise with a drizzle of sesame seed oil.

So there you have it. My own version of Southeast Asian tempeh wraps which are super easy to make and totally delicious.

New Project!

I just started a new group blog with five other awesome vegans. It's called Cooking From 1,000 Vegan Recipes and we're basically going to cook and blog about recipes in Robin Robertson's latest book, 1,000 Vegan Recipes. It's a HUGE book that I think every vegan should get since it spans so many different cuisines and is chock full of information.

I thought about cross-posting entries here but I think that's a little repetitive. I'll still be cooking other stuff which will of course be posted here. Speaking of which, I just bought a pasta maker/roller thingy so expect some pasta posts in the next few days.

So check out the new blog!

Cooking From 1,000 Vegan Recipes

Okay here's a teaser of the first thing I cooked from the book. Tempeh Satay. Go read about it!

Apricot Glazed Tempeh (variation)

Tester recipe for Joy Tienzo.

The original recipe uses seitan but Joy wanted someone to try this with tempeh.

While still delicious, I think I much prefer it with seitan since the taste and texture of the tempeh tended to overwhelm the flavours of the glaze/sauce.