Tandoori Tempeh Wraps, Carrot salad & Coconut raita

This one’s perfect for when you have non-vegan friends over! A crowd pleaser, a winner, a delicious creation that can be enjoyed by the taste buds from all walks of life.

Tandoori Tempeh Wraps Plant Proof

(The below makes 8 wraps)

Servings 2 people
Calories 500kcal


Tandoori Tempeh Ingredients:

  • 300 g tempeh (1 block)
  • 3 Tbsp tandoori paste
  • 3 Tbsp coconut yoghurt (or soy)

Coconut & mint raita ingredients:

  • 1 cup fresh mint
  • 3 Tbsp coconut yoghurt *or soy)
  • Zest of 1 lime
  • Pinch ground cumin
  • Salt and pepper to taste.

Carrot salad ingredients:

  • 1 carrot grated
  • 1 tsp olive oil
  • 1 tsp black mustard seeds
  • ½ tsp turmeric
  • 1/2 lemon juice
  • Small handful of sultanas


Tandoori Tempeh Method:

  • Mix together tandoori paste and yoghurt into a bowl.
  • Place a whole block of tempeh into the marinade and coat evenly. Marinade for 1⁄2 hour.
  • Heat oven to a moderate temperature and oil a baking tray.
  • Place tempeh in baking dish and drizzle with olive oil.
  • Bake for roughly 1⁄2 hour or until it forms a golden crust.
  • Slice tempeh lengthways.

Coconut & mint raita method:

  • Finely chop mint then mix all ingredients into a bowl until combined.

Carrot salad method:

  • In a bowl mix together carrot and sultanas.
  • Heat a heavy based frypan toast mustard seeds until they pop. Remove from the heat and add oil and turmeric.
  • Pour hot spice mix over the carrot then squeeze 1⁄2 a lemon over the top. Add a pinch of salt. Mix all ingredients together.


To serve:
-Chutney and pickle of choice
-Sliced fresh chilli Fresh mint leaves
-Layer chapatis or flatbreads of your choice with carrot salad, tempeh, raita and chutney then top with fresh mint and sliced chilli.
(wrap calories not included) 

Tandoori Tempeh Wraps Plant Proof Tandoori Tempeh Wraps Plant Proof Tandoori Tempeh Wraps Plant Proof Tandoori Tempeh Wraps Plant Proof

Enjoy Friends!

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