🌯 Easy Tempeh Veggie Roll
Ingredients of Temphe Roll
- Tempeh – 100 g, sliced or crumbled
- 1 whole-wheat roti/wrap
- ½ cup sliced onion
- ½ cup capsicum
- ¼ cup grated carrot
- 1 tsp oil
- ½ tsp ginger-garlic paste
- ½ tsp red chilli powder
- ¼ tsp turmeric
- ½ tsp roasted cumin powder
- Salt to taste
- Lemon juice – 1 tsp
- Coriander – handful
For the quick sauce
- 2 tbsp thick curd/Greek yogurt
- 1 tsp mint-coriander chutney
- Pinch of chaat masala
Method
- Heat oil in a pan and sauté ginger-garlic paste.
- Add tempeh and cook for 3–4 minutes until lightly golden.
- Add onion, capsicum, carrot and spices. Stir-fry for 2–3 minutes while keeping the vegetables slightly crunchy.
- Finish with lemon juice and fresh coriander.
- Mix the curd, chutney and chaat masala to make the quick sauce.
- Spread the sauce over the roti, add the tempeh filling, roll tightly and serve.
💡 Meal-prep tip: Cook the tempeh filling in advance and refrigerate it. When needed, simply reheat, assemble and roll.
High-protein + fibre-rich + veggie-packed — an easy option for lunch or dinner.