Tempeh Crunchwrap Supreme.
Cook onion, garlic and tempeh until softened.
1
Add sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes and add lemon juice at the end.
2
Whisk together coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to make the nacho ‘cheese’.
3
Add rice and tempeh to a large tortilla.
4
Add mashed avocado, the nacho ‘cheese’, grated vegan cheese and a smaller tortilla.
5
Fold the Crunchwrap.
6
Cook and enjoy!
7