What I eat everyday as a keto vegan - crispy tempeh wraps

tempeh

🥗Healthier: tofu

💰Cheaper: seitan

Tofu is lower in calories, while seitan is cheaper and protein-rich.

tortillas

🥗Healthier: lettuce leaves

💰Cheaper: pita bread

Lettuce wraps are lower in carbs, while pita is often less expensive.

avocado

🥗Healthier: hummus

💰Cheaper: mashed peas

Hummus is creamy with fewer calories, while mashed peas are a budget-friendly alternative.

soy sauce

🥗Healthier: coconut aminos

💰Cheaper: liquid aminos

Coconut aminos are lower in sodium, while liquid aminos are often cheaper.

Cut tempeh into slightly bigger than bite-sized pieces.

Scoop out the flesh of a ripe avocado and chop it into small chunks.

Transfer chopped avocado into a bowl.

Cut off the tip of small gem lettuce and break it up into pieces in a bowl.

Make a dipping sauce by squeezing sugar-free ketchup into a bowl.

Add homemade chili sauce to the ketchup and mix.

Add a small dash of soy sauce to the sauce and mix again.

Heat a frying pan over medium heat and pour in a generous amount of olive oil.

Add tempeh pieces to the pan and fry until golden brown and crispy on the outside, using chopsticks to turn them around.

Transfer cooked tempeh pieces to a plate once golden and crispy.

Spread sweet chili sauce on a lettuce leaf, add a few pieces of avocado, and a piece of tempeh.

Add a bit of vegan mayo on top of the tempeh.

Wrap the lettuce leaf around the filling and take a bite.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens