Tempeh, Your Way



  • 1/2 teaspoon coconut oil
  • 3-5 oz tempeh, seasoned and sliced into thin strips
  • 1/4 cup cultured cream cheese or vegan cream cheese
  • 1 sprouted grain tortilla
  • 1/2 cup spinach, sliced into thin ribbons
  • 1/2 avocado, sliced
  • 2 tablespoons mango chutney
  • 1 pinch freshly ground pepper
  • 1 pinch sea salt


  1. In a small pan, melt coconut oil over medium-low heat. Add tempeh, warm gently, and set aside. Spread cream cheese or vegan substitute evenly over tortilla. Distribute spinach on one half of the tortilla. Place tempeh and avocado lengthwise on top of spinach layer. Drizzle with mango chutney and sprinkle with salt and pepper to taste.

    Starting at the side of the tortilla with the fillings, begin rolling all ingredients up like a rug. Continue rolling tightly until wrap is complete. Cut in half on the diagonal and secure with toothpicks if needed.


from the NSM Nutrition Team recipe box

dairy-free, nightshade-free, vegan*

*can be made vegan if using non-dairy cream cheese!