Asian-Inspired Tortillas with Tempeh and Mango Ketchup

Name: Asian-Inspired Tortillas with Tempeh and Mango Ketchup with red cabbage slaw
Total time: 20 min
Yield: 2
Cuisine: Asian
Ingredients: 2 piece Red onion; 35 g East Asian-style sauce; 1 piece Persian cucumber; ½ piece Apple; ½ piece Lime; 10 g Fresh flat leaf parsley & coriander; 20 g Salted peanuts; 100 g Shredded red cabbage; 60 g Mango ketchup; 160 g Diced tempeh; 6 piece Wholewheat mini tortilla; ½ tablespoon Sunflower oil; 2 tablespoon [Plant-based] mayonnaise; 1 tablespoon [Reduced salt] soy sauce; to taste Salt and pepper

with red cabbage slaw

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This recipe provides 270 grams of vegetables per portion.

Tags:

Plant-based

Allergens:

Soja

•Gluten

•Tarwe

•Pinda's

•Zwaveldioxide en sulfiet

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total20 minutes

Cooking Time20 minutes

DifficultyEasy

Ingredients

Serving amount

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: Noten, Sesamzaad)

50 g

Shredded red cabbage

30 g

Mango ketchup

(Contains: Zwaveldioxide en sulfiet)

80 g

Diced tempeh

(Contains: Tarwe, Soja, Gluten)

3 piece

Wholewheat mini tortilla

(Contains: Tarwe May be present: Mosterd, Soja)

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

Energy (kJ)3122 kJ

Calories746 kcal

Fat36.3 g

Saturated Fat5.2 g

Carbohydrate69.6 g

Sugar27.6 g

Dietary Fiber14.4 g

Protein31 g

Salt3.1 g

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Tall-Sided Pan

•Small Bowl

•Salad Bowl

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.