Fresh Tempeh Summer Rolls

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Welcome to day one of Vegan Month of Food 2014!

Oh and to this new shiny website. 

Im going to be doing Vegan MoFo this with daily themes instad on one overall one. I find it easier to manage without eating dips or pizza for an entire month.

Monday: Raw Foods
Tuesday: Snacks
Wednesday: Basics
Thursday: Soups and Stews
Friday: Comfort Foods
Saturday: Smoothies
Sunday: Juices

I decided to be uber organized this time and have about a third of my recipes already made and photographed. Easier to manage daily posts when I'm not rushing to make something every evening for the next day!

Today's "raw recipe is Fresh Summer Tempeh rolls, while not 100% raw they can easily be made so.

 
These rools are fresh and a great starter to any summer meal, now that September is here there are only a few warm days left to savor these. Although the tempeh make them a great addittion in any season.

Feel free to change up the fillings with what you have on hand. The marinade for the tempeh is as easy as can be with pantry staples.
 

Fresh Summer Tempeh Rolls

A quick and satisfying appetizer or snack, these little rolls are filled with fresh and flavorful vegetables and an easy marinated tempeh.

Portions
3

Difficulty
Medium

Prep Time
20 Minutes

Cooking Time
15 Minutes

Ingredients:

  • 6 sheet rice paper
  • 1 cup shredded lettuce
  • 1 cup shredded nappa cabbage
  • 1 cup shredded carrot
  • 1 medium cucumber - sliced lenghtwise
  • 2 spring onions or chives - sliced lenghtwise
  • 1 package tempeh
  • 2 Tbsp braggs liquid aminos - or tamari
  • 3/4 cup vegetable broth
  • 2 Tbsp hot sauce
  • 1/2 tsp sesame oil

Directions:

  • The night before, or at least a few hours, crumble the tempeh into a resealable container and mix together the veg broth, braggs, hot sauce and sesame oil. Pour over tempeh and refrigerate overnight. Shake is up a few times to distribute the marinade evenly. Bake it at 400F for about 15 minutes or until cooked through. Let cool.
  • Fill a large bowl up with hot tap water and lay out all your toppings so that they are ready to use.
  • One at a time, lay the rice apper in the water. Remove it as soon as it starts softening, before you see al the texture disappear. It will continue softening a bit when you take it out, if you leave it too long, it'll just tear and stick.
  • Spread it out on a cutting board and fill with vegetables and tempeh. Fold in one of the longer sides, then both ends and roll tightly to completely seal. Repeat until all fillings are used.
  • I ate them as is, but you can use any asian dipping sauce to complement such as sweet chilli, hot sauce, peanut or whatever your heart desires.
  • Enjoy!