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Take it easy with these delicious plant-based recipes.

Tempeh Breakfast Burrito

Just because it’s a breakfast burrito doesn’t mean you can’t eat it anytime you want to. Sliced tempeh marinated with a mixture of soy sauce, maple syrup and more wrapped up with sautéd onions, red pepper and minced garlic. Add a spread of Nurishh Chive Cream Cheese Style and this burrito is a go!

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Serves

2

Prep Time

10 Minutes

Cook Time

20 Minutes

how to make

  • Mix soy sauce, maple syrup, olive oil, liquid smoke, hot sauce and cumin in a shallow bowl
  • Slice tempeh into thin slices
  • Place tempeh slices into marinade and let it sit for 2 minutes
  • Heat up some olive oil on a medium heat and fry tempeh slices for about 1 minute on each side. Set aside
  • Add sliced onion and red pepper to the same pan, sauté until soft
  • Add minced garlic, stir for about 1 minute and turn off heat
  • Spread 2 tbsp. of Nurishh Chive Cream Cheese Style onto each wrap

finishing touches

  • Place half of the tempeh slices, half of the veggies and spinach onto the wrap and roll up tightly
  • Repeat with the second wrap
  • Slice the burritos in halves
  • Serve and enjoy  

what you need

  • 2 tbsp. soy sauce
  • 2 tbsp. maple syrup
  • 2 tbsp. olive oil
  • 2 tsp. tbsp. liquid smoke
  • 1/2 tsp. hot sauce
  • 1/2 tsp. cumin
  • 8 ounces tempeh
  • 1/2 small red onion, sliced
  • 1/2 red bell pepper, thinly sliced
  • 1 clove of garlic, minced
  • 4 ounces Nurishh Chive Cream Cheese Style
  • A bunch of spinach
  • 2 whole wheat wraps

make it with

Chive Cream Cheese Style

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