These Korean-inspired barbecue tempeh wraps with kimchi tahini sauce from Up Beet Kitchen are bursting with flavour and colour thanks to all the vibrant veggies inside. Pair them with a side of miso-glazed delicata squash for a tasty and wholesome vegan autumn meal. Serves 4-6.
Barbecue Tempeh2 8-oz blocks tempeh, cubed
1/3 cup barbecue sauce
1-2 tablespoons sriracha, to taste
2 tablespoons tamari
2 tablespoons apple cider vinegar or rice vinegar
1 tablespoon toasted sesame oil
1 tablespoon minced fresh ginger
2 garlic cloves, minced
1 tablespoon extra-virgin olive oil, for cooking
Kimchi Tahini Sauce
1/3 cup tahini
1/3 cup kimchi
Juice of 1 lime
¼ cup water
Miso-Roasted Delicata Squash
- Prepare the tempeh: In a bowl, whisk together the barbecue sauce, sriracha, tamari, apple cider vinegar, sesame oil, ginger, and garlic. Add the tempeh and toss to coat. If possible, set aside for at least 30 minutes to marinate.
- Cook the tempeh: Warm the olive oil in a skillet over medium heat. Add the tempeh and cook, stirring occasionally, until browned all over, about 10 minutes.
- Make the kimchi tahini sauce: Combine the tahini, kimchi, lime juice, and water in a blender. Blend until smooth.
- Assemble: Place desired amount of tempeh down the middle of a tortilla. Top with beets, peppers, lettuce or cabbage, cilantro, cheese, avocado, etc. Drizzle with the sauce and wrap up.