Tempeh Crunchwrap Supreme. Cook onion, garlic and tempeh until softened. Add sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes and add lemon juice at the end. Whisk together coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to make the nacho ‘cheese’. Add rice and tempeh to a large tortilla. Add mashed avocado, the nacho ‘cheese’, grated vegan cheese and a smaller tortilla.