Vegan Tempeh Scramble, Jalapeno Popper Dip, Broccoli Wraps

That dip = make it! Its just soaked cashews and flavors and some pickled jalapenos and really it tastes so good. You can add some cheese to the wrap and warm it to melt the cheese for a gooeyier cheesier wrap too. 

Vegan Tempeh Scramble, Jalapeno Popper Dip, Broccoli Wraps

Makes 2 wraps, easily doubled
Ingredients:
For the Tempeh Scramble:
1/2 a block of 4 oz Tempeh. about a cup crumbled
1 teaspoon oil
1/4 cup onion chopped small
1 clove of garlic minced
1/4 cup red bell pepper chopped small
green bell pepper chopped or 1/2 a green chili pepper finely chopped(I use Serrano)
1/2 medium tomato chopped small
1/3 teaspoon salt or to taste 
1/4-1/2 teaspoon oregano or italian herb blend
1/4 teaspoon smoked paprika
1/2 teaspoon mustard powder
a generous pinch of Kala namak(black salt) (Optional)
1/4 teaspoon turmeric( for color- optional)
1 Tablespoon Nutritional yeast
1/4 cup water
salt + black pepper

For the Jalapeno Popper dip:
1/2 cup cashews soaked atleast for an hour
1/2 teaspoon apple cider vinegar
1/2 teaspoon lemon juice
1/4 teaspoon salt
1 teaspoon raw sugar
2 teaspoon extra virgin olive oil
2-3 teaspoons Nutritional yeast
3-4 slices of pickled Jalapenos (1/2 jalapeno if not pre-sliced)

Blanched Broccoli florets
Pickled jalapeno slices
Wraps of choice
Method:
Tempeh Scramble:
You can steam the Tempeh before making scramble to reduce bitter taste. Put in boiling water for 8-10 minutes and then use. 
In a pan, heat oil on medium heat. Add onion, garlic, red bell pepper and chili pepper. Cook until onions are translucent. (4-5 minutes)
Add tomato, spices, herbs and mix well for a few seconds. Add well crumbled tempeh, nutritional yeast, salt and water mix well. Cover and cook on medium heat until all the water is absorbed. (6-7 minutes) or cook on low-medium heat for longer for a more seasoned tempeh. Sprinkle pepper and serve.

Jalapeno Popper dip:
Blend all the ingredients with a few Tablespoons of water into a smooth spreadable consistency. Taste and adjust salt, tang, and cheesy taste-nutritional yeast. (you will need more of the vinegar, nutritional yeast etc if the dip is thin and has more water). Use ground raw cashews to make the dip if in a hurry.
If serving the dip as is, add some chopped up pickled jalapenos and mix. Top with bread crumbs mixed with salt pepper, mustard powder and nutritional yeast.

Wrap:
Warm the tortilla. Top with the creamy Jalapeno Popper dip.
Place a few pickled Jalapenos on the 2/3 line of the wrap. then sprinkle some breadcrumbs(optional)
Top with tempeh scramble. then small broccoli florets.
Sprinkle salt and pepper. Wrap up and serve with extra jalapeno popper dip on the side.

Variations:
Add daiya pepperjack or cheddar in or on top of the the wrap. Heat to melt the cheese and serve.
Add other veggies like sweet peppers and celery.
Use crumbled firm Tofu and no water, instead of Tempeh, cook for a few minutes and serve. 

https://www.veganricha.com/2013/09/tempeh-scramble-jalapeno-popper-dip.html