Tempeh Bacon Wraps with Chipotle Mayo

There’s nothing more satisfying than having your most meat-addicted friends go crazy over your vegan food.

Which is exactly what happened numerous times when I shared these tempeh bacon wraps with a few of my closest omnivores. They were absolutely blown away by the flavor and texture and have been begging me to bring them more. I can totally see why they love them-the smoky bacon flavor is extremely present and pairs deliciously with the spicy, creamy chipotle mayo. 

I could eat these all day every day, and probably will for the next few weeks! 

1 8 oz package tempeh, sliced (about 12-16 slices)

3 tbsp tamari

3 tbsp maple syrup

3 tbsp sauce from a can of chipotles in adobo

1/2 tsp cumin

1/2 tsp chili powder

Olive oil for frying (4 tbsp or more)

CHIPOTLE MAYO

3/4 cup soaked raw cashews

1/2 cup chipotle hummus

1 chipotle in adobo sauce

1 clove garlic

1 tbsp olive oil

1/2 cup water

• Stir together tamari, maple syrup, adobo sauce, cumin and chili powder
• Lay tempeh in a shallow dish and pour marinade over it
• Let marinate for at least 30 minutes
• Pour olive oil in a skillet over medium/high heat
• Lay tempeh pieces in skillet reserving remaining marinade liquid
• Cook the tempeh for about 5-7 minutes on each side until browned
• Add remaining liquid and continue cooking and stirring tempeh until liquid is absorbed
• Remove from heat and dry on paper towels
• For the mayo, blend together all ingredients until creamy
• Spoon mayo onto tortillas, top with lettuce, tempeh bacon and tomato