anunrefinedvegan

One of my favorite “go-to” vegan-meets-non-vegan-for-dinner restaurants is Oasis Cafe in Salt Lake City.  Their menu offers both meat, vegetarian and vegan entrees (clearly marked on the menu) and many other dishes can be altered to exclude meat and dairy.  Kel and I went there the other day for lunch and instead of getting my usual tempeh gyro – which I normally cannot resist – I ordered the curried tofu wrap.  I was delicious, but I kept thinking it could’ve been better.  Not so much better, but more.  As in more flavor.  It was as if they got all of the parts right, but the complete package was lacking something. It became my challenge to try and make a better version at home.  Here, tempeh replaces the tofu and I went with potatoes and cauliflower instead of yellow squash.  I just like ‘em better.  (Kristy, garbonzo beans would be good, too…)

By the way, the list of VVP participants is looking mighty fine!  Check it out here.  To get your name added to the list, visit the home of the Virtual Vegan Potluck and sign up!

Curried Tempeh & Veggie Wraps
Makes 6-8

Marinade/sauce:
1 13 oz. can light coconut milk
1 tbsp. white miso
1 tbsp. Bragg Liquid Aminos
1/4 cup vegetable broth
juice of one lime
small nubbin fresh ginger, peeled and coarsely chopped
dash turmeric
1 1/2 tbsp. curry powder
1/2 onion, coarsely chopped
2 cloves garlic, peeled and coarsely chopped
2 stalk celery, chopped
pinch ground black pepper

Tempeh & Vegetables:
1 small head cauliflower, chopped into small chunks
2 potatoes, peeled and cubed
1 8 oz. package tempeh, cut into cubes and marinated overnight in sauce
1 large onion, peeled and cut into thick slices

“Chutney”:
1/4 cup raisins, soaked in hot water for ~15 minutes
small nubbin ginger, peeled and grated
1 bunch cilantro, stems removed
1/2 bunch fresh mint, stems removed
1/2 cup cashews
4 oz. unsweetened applesauce

6-8 whole wheat pitas or tortillas

Make the “chutney”
Drain the raisins.  Combine all of the ingredients in a food processor and mix until nearly smooth.  Put the chutney in a small bowl and set aside.

Make the curried tempeh/vegetables
In a blender, combine all of the marinade/sauce ingredients and process until smooth.  In a shallow dish, combine about one quarter of the sauce with the cubed tempeh, cover and refrigerate overnight.  The next day, remove the tempeh from the marinade, reserving the marinade still in the dish.  Place the tempeh on a baking sheet and bake for 20-25 minutes in a 425F oven, turning occasionally, until browned.

While the tempeh bakes, prepare the vegetables.  Combine the vegetables on a large baking sheet and toss with a few tablespoons of vegetable broth or water.  Bake in a 425F oven, turning occasionally, until vegetables begin to soften.  Remove the pan and stir in a 1/4 cup or so of the marinade/sauce.  Return to the oven and cook for another 10 minutes or so – until the vegetables are very soft.  Remove from the oven and stir in the tempeh.

While the vegetables cook, warm the remaining marinade/sauce in a small saucepan.  When the vegetables are finished cooking and you’ve combined them with the tempeh, pour the remaining warmed sauce over everything and stir to combine.

Assemble the wraps
Spread the “chutney” on the tortillas or inside of the pita breads; divide curry mixture among the wraps, roll up and serve.

The curried tempeh and vegetable mixture also tastes great over steamed brown rice.