Asian-Inspired Tortillas with Tempeh and Mango Ketchup
with red cabbage slaw- Soja
- Gluten
- Tarwe
- Pinda's
- Zwaveldioxide en sulfiet
- Selderij
- May contain traces of allergens
- Walnoten
- Paranoten
- Sesamzaad
- Noten
- Cashewnoten
- Amandelnoten
- Hazelnoten
- Macadamianoten
- Pistachenoten
- Pecannoten
- Soja
- Mosterd
This recipe provides 270 grams of vegetables per portion.
Ingredients
1 piece
Red onion
20 g
East Asian-style sauce
(Contains: Soja, Gluten, Tarwe)
½ piece
Persian cucumber
¼ piece
Apple
¼ piece
Lime
5 g
Fresh flat leaf parsley & coriander
(May be present: Selderij)
10 g
Salted peanuts
(Contains: Pinda's May be present: Walnoten, Paranoten, Sesamzaad, Noten, Cashewnoten, Amandelnoten, Hazelnoten, Macadamianoten, Pistachenoten, Pecannoten)
50 g
Shredded red cabbage
30 g
Mango ketchup
(Contains: Zwaveldioxide en sulfiet)
80 g
Diced tempeh
(Contains: Soja, Gluten, Tarwe)
3 piece
Wholewheat mini tortilla
(Contains: Gluten, Tarwe May be present: Soja, Mosterd)
Not included in your delivery
¼ tablespoon
Sunflower oil
1 tablespoon
[Plant-based] mayonnaise
½ tablespoon
[Reduced salt] soy sauce
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Slice the onion into half rings.
- Heat a light drizzle of sunflower oil in a frying pan over medium-high heat and fry the onion for 2 - 3 minutes.
- In a small bowl, mix the mayonnaise with 1 tsp of the East Asian-style sauce per person.
- Add the tempeh, soy sauce and the rest of the East Asian-style sauce to the frying pan and fry for 4 - 5 minutes. Season with salt and pepper to taste.
- Cut the cucumber into sticks.
- Finely dice the apple.
- Cut the lime into wedges.
- Finely chop the parsley and coriander.
- Roughly chop the peanuts.
- In a salad bowl, mix the red cabbage with 1 teaspoon each per person of the sauce you made in step 1.
- Heat the tortillas in the microwave for 1 - 2 minutes at 700 watts (see Tip).
Tip: instead of using a microwave, you can also warm up the tortillas by heating a frying pan without any oil over medium-high heat. Warm up the tortillas for 1 - 2 minutes on each side, or until golden brown. Keep warm over low heat until ready to serve.
- Transfer the tortillas to plates, spread the sauce over them and then top with the red cabbage slaw, tempeh, onion, apple and cucumber.
- Garnish with the mango ketchup, flat-leaf parsley, coriander and peanuts.
- Serve with a lime wedge.
