Veggie Wrap with the Carrot-Ginger-Miso Sauce

This wrap is great for special dinners. It uses the carrot-ginger-miso sauce and the buckwheat crepes from previous posts. You could also use any other crepe or tortilla. The sauce works very well with the tempeh that provides the protein in this meal.

Ingredients

• Buckwheat crepes (or any other replacement like Mexican tortillas)
• Carrot-ginger-miso sauce
• Zucchini (about half a zucchini per person)
• Tempeh (or tofu)
• Greens
• Sprouts
• Avocado in cubes (optional)
• Tamari
• Lemon juice
• Maple syrup

Instructions

Preheat the oven to 170°C degrees.

Cut the tempeh into small cubes and marinate with tamari, lemon juice and maple syrup in equal proportions.

Make strips of zucchini using a peeler, as shown in the picture below.

Place strips of zucchini in a large oven tray. They shouldn’t be too crowded. Add a pinch of salt and a drizzle of olive oil to the zucchini.

Place the tempeh in another oven tray.

Place both trays in the oven for about 15 to 20 minutes.

Mix the zucchini after 10 minutes to prevent the tips of the strips from burning.

Enjoy with family, friends… or by yourself ☺