How to Make Easy Tempeh Veggie Roll

🌯 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

1. Heat oil in a pan and sauté ginger-garlic paste.
2. Add tempeh and cook for 3–4 minutes until lightly golden.
3. Add onion, capsicum, carrot and spices. Stir-fry for 2–3 minutes while keeping the vegetables slightly crunchy.
4. Finish with lemon juice and fresh coriander.
5. Mix the curd, chutney and chaat masala to make the quick sauce.
6. 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.