Buffalo Tempeh Romaine Wraps with Herbed Garlic “Feta”

Well, it didn’t take me very long to use up my neglected tempeh, did it?

I feel like I’ve been cheating a lot. Even though I use organic, fairly unprocessed products that have slim-to-none sketchy ingredients, I still feel like I’ve been taking the easy way out. I really ought to make a homemade buffalo or BBQ sauce, but even if I did, I would probably have to use a store-bought hot sauce for the base anyways. So really, there’s no guilt on my part about buying organic sauces at Whole Foods.

It’s a slippery slope though, and I can see why people opt for this convenience. And even though these store-bought products make for crazy delicious food, I do feel a BIT less proud when the meal is complete. But I am willing to push my pride aside and stuff my face full of these lettuce wraps! And the raw vegan cheese is definitely a culinary endeavor to be applauded, so I guess my not-from-scratch sauce is outweighed by my yummy, homemade “cheese”.

4 or 5 Romaine leaves

1 8 oz package tempeh

1 cup organic buffalo or BBQ sauce of your choice (hotter is better)

2 carrots, julienned or peeled into ribbons

1 cup chopped celery

HERBED ALMOND CHEESE

1 cup raw almonds, soaked for 12 hours

1 bunch chives, chopped

1 tsp apple cider vinegar

2 cloves garlic, minced

1 tsp olive oil

1 tsp sea salt

1/4 tsp black pepper

• After the almonds have soaked, pulse them in a food processor with apple cider vinegar, oil, sea salt and black pepper until smooth
• Stir in chives and form into a round-let sit in the fridge for at least two hours (longer is better, but if you’re in a rush or can’t wait to eat it, it’s fine!)
• For the tempeh, cook in olive oil in a skillet over medium heat for about 6 minutes, turning halfway through
• Add sauce and cover and let cook for another 6 minutes, turning halfway through again
• Scoop as much tempeh, cheese, carrots and celery as you like into each wrap