Tempeh and Vegetables Wraps

Total servings: 4

Recipe ingredients

200 g tempeh, cut in 1 cm cubes

2 Tbs shoyu

3 Tbs water

1 Tbs ginger syrup

100 g carrots, diced

1 medium onion, chopped

3 Tbs seroendeng

3 Tbs barbecue sauce

salt and pepper to taste

Recipe directions

Marinate the tempeh in the mixture of shoyu, water and ginger syrup for about 30 minutes, turning the tempeh a few times. Drain tempeh.

Put vegetable oil in skillet and bake tempeh on both sides until crispy on the outside. Add the carrot and onion and bake for 5 minutes. Take skillet from heat and barbecue sauce and add seroendeng (mixture of grated coconut, peanuts, onions and spices). Bring to taste with salt and pepper.

Divide over 4 pieces aluminum foil and form wraps. Grill the wraps on both sides during 5 minutes.

Serve the tempeh and vegetable wraps immediately.

Vegan: Yes
Vegetarian: Yes