These Vegan Buffalo Tempeh Wraps are paired with Spanish rice, peppers and kale for a fantastic meal. Use gluten-free wraps to make them gluten free.





Vegan MoFo(Month of Food) is here already! This year Month of Food is September. The plant based version of NaNoWriMo is all about blogging together, blabbing as much as you can about vegan food, a month of inspiration, themes, and meeting people.



All of my Vegan Mofo posts from the last 2 years can be found here. This year is about Easy Everyday meals and snacks, and Wednesday Vegan Ramblings from my head to blog ;).



So lets get going Post 1, with this delicious and spicy vegan buffalo tempeh wrap. There is delicious spicy tomatoey spanish/mexican rice, some toasty Tempeh drenched in Buffalo sauce, Red bell peppers to balance the heat, Kale and parsley to add the green. and voila.



Clearly I need more practice and wrapping the wrap. Those tortillas were surely a bit more crumbly than usual (or so I think). They are black bean and garlic, wheat and barley tortillas.



Steps:

Toast the rice for 2 minutes. Then add tomato onion puree.







Add water, salt, cumin powder, chili powder, oregano. Mix, cover and cook until rice is done.







Meanwhile, Cook the tempeh until golden brown.







Toss all the tempeh in buffalo sauce and let sit until ready to use.







Cook the bell pepper or use roasted.

Wash and chop Kale. then blanch it.







Rice now done.







Assemble the wrap:



Spread a generous(or to taste) amount of buffalo sauce on the tortilla. Or use hummus spiked with the buffalo sauce.







Top with spanish rice and Tempeh.







Top with Kale, roasted Red Bell peppers.







Add cilantro or parsley and fold. Slice and serve.

Vegan Buffalo Tempeh Wrap







