These tempeh spring rolls are delicious, healthy, and super easy to make! This Asian-inspired, vegan recipe is super light and won’t leave you feeling overly full.
The vegan rolls make for a great lunch or dinner! This recipe makes six rolls, so you can only serve two if it’s a side or light meal (or just eat all six!). In order to make the tempeh, the recipe calls for coconut aminos, chili garlic sauce, minced garlic, and minced ginger. The accompanying peanut butter sauce is made with peanut butter, coconut aminos, water, sriracha sauce, seasoned rice vinegar, agave nectar, garlic powder, and ginger powder.
In addition to the tempeh, the spring rolls include lettuce, shredded red cabbage, sliced green onions, yellow bell pepper, carrots, and cucumber all wrapped in Vietnamese rice paper.
I hope you enjoy this vegan tempeh spring roll recipe as much as I do!
Make These Vegan Tempeh Spring Rolls With Peanut Sauce
Ingredients
- Tempeh:
- 1/2 block tempeh (113g) thinly sliced
- 1/4 cup coconut aminos (60ml)
- 2 tsp chili garlic sauce (5ml)
- 2 tsp minced ginger (5g)
- 1 tsp minced garlic (3g)
- Peanut Butter Sauce:
- 1/4 cup peanut butter
- 3 tbsp coconut aminos 45ml
- 2-3 tbsp water
- 1 tbsp sriracha 15ml
- 1 tsp seasoned rice vinegar 5ml
- 1 tsp agave nectar
- 1/4 tsp garlic powder
- 1/8 tsp ginger powder
- Summer Rolls:
- Vietnamese rice paper (six)
- lettuce 36g
- Shredded Red cabbage 125g
- 2 sliced Green onions
- sliced Yellow bell pepper 120g
- grated carrots 120g
- cucumber batonnets (sliced lengthwise) 180g
Instructions
- Tempeh:
- Slice the half tempeh block in thin slices lengthwise.
- In a small bowl, combine the tempeh and the marinade ingredients. Mix to coat the tempeh well.
- Heat a pan on medium-low heat, add the tempeh and the rest of the marinade to the pan. Cook until the tempeh is browned on both sides. About 10-15 mins.
- Peanut Butter sauce:
- Combine ingredients and whisk until smooth. Set aside.
- Summer Rolls:
- Fill a large bowl with water. Immerse one wrapper in the water to soften. Pull it out, being careful so it doesn’t collapse on itself, and lay it on a cutting board.
- Fill the wrapper with the veggies, a few pieces each, add three slices of tempeh.
- Fold the top and bottom of the wrapper over the filling. Fold the left&right sides, and roll tightly.
- Repeat with remaining rice papers. Makes six rolls. Slice in half to serve, if desired.
6.4.5
Craving more light and healthy lunch or dinner options? Try making these vegan spring rolls with hummus and rainbow slaw. For fillings, the recipe calls for hummus, green leaves, raw-slaw, salt, and pepper all wrapped in rice paper. However, you can always get creative and fill the rolls with other ingredients. Try using carrot, celery, sweet pepper, fresh herbs like basil, or even quinoa salad.
This vegan “chicken” salad sandwich is perfect for lunch on-the-go or a romantic picnic. The recipe only calls for a handful of ingredients. These include meatless chicken strips, celery, green onions, vegan mayo, almond milk, and various seasonings. The recipe is also super simple to make. Simply cook the vegan chicken strips, shred them in a food processor (or cut up into thin chunks) and add the other ingredients! In just minutes, these delicious sandwiches are ready to eat!
Craving more salad recipes? This vegan Vietnamese salad comes with ginger tofu. This massive salad is bursting with flavors. It’s also incredibly easy to whip up. Plus, it is so vibrant and fresh. It’s the perfect lunch or dinner recipe for spring! The salad includes lettuce, shredded cabbage, red bell pepper, cucumbers, and much more!
This recipe was republished with permission from Everyday Vegan Food.
Recipe Name
Make These Vegan Tempeh Spring Rolls With Peanut Sauce
Author Name
Everyday Vegan Food
Published On
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