Vegan and Vegetarian Recipes collected from alt.food.vegan - and beyond!

Peking Tempeh Tortilla Rolls

Soy - Tempeh - -

INGREDIENTS

2 cups long grain brown rice, cooked
1 T sesame oil
6 spring onions, cut into 2.5 cm / 1 inch pieces
2 T sesame seeds, toasted
2 cups red cabbage, shredded finely
1 cup carrot shredded
125 g / 1/4 lb cake tempeh, steamed and crumbled
3 T rice vinegar
1/2 t salt
1 T ginger, grated
125 g / 1/4 lb snow peas, trimmed
6 flour tortillas
6 T spicy mustard

METHOD

After cooking rice, stir in sesame oil, spring onions and sesame seeds. Set aside.

In a bowl, combine cabbage, shredded carrots, tempeh, vinegar, salt and ginger. Bring small saucepan of water to a boil. Add snow peas; cook 30 seconds. Drain, rinse under cold water. Pat dry, cut lengthwise into thin strips. Add cabbage mixture.

Lay tortillas flat on work surface. Spread each with half T mustard. 2.5 cm / 1 inch from bottom edge, place a strip of cabbage mixture and top with strip of rice mixture. Roll up until tortilla just covers ingredients, tuck in ends. Continue to roll into tight cylinder.

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