Vegan Tempeh and Brussels Sprouts Wrap

The change of seasons is the perfect time to fall back on your favorite vegan comfort foods. However, you also run the risk of running into a recipe rut—no matter how much you love it, there's only so much vegan pot pie or stew you can handle before you develop an aversion.

Today, we're bringing back one of our summer staples with a fun twist! This Vegan Tempeh and Brussels Sprouts Wrap is a lot of things: flavorful, dynamic, delicious, wonderfully indulgent (between the homemade garlic aioli and avocado), and easy to throw together on a busy weeknight.

• 1 block tempeh
• 1 bunch brussels sprouts
• 1/2 large yellow onion
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Italian seasoning
• Sea salt
• Fresh cracked pepper
• Lemon
• 2 cups raw spinach
• 1 15 oz jar roasted red pepper
• 4 vegan wraps
• 1 large avocado
• 1/4 cup vegenaise
• 1 tablespoon lemon juice
• 1 teaspoon garlic power
• 1/2 teaspoon cracked pepper

1. Preheat your oven to 400 degrees Fahrenheit. Cut a block of tempeh into cubes and prepare brussels sprouts by chopping off the base and peeling off the outer layers, then halving. Cut 1/2 the onion into thin strips. Combine brussels sprouts, tempeh, and onion in a bowl. Drizzle with two tablespoons extra-virgin olive oil and sprinkle with Italian seasoning and fresh-cracked salt and pepper, followed by a squeeze of lemon juice. Toss to incorporate, then transfer to a large baking sheet, leaving plenty of room between the vegetables. Bake in the oven for 20-25 minutes, stopping halfway to flip, until brussels sprouts are beginning to brown and crisp.
2. While the tempeh and vegetables are roasting, make aioli by whisking together vegenaise, lemon juice, garlic powder, and cracked pepper. Whisk until all ingredients are incorporated and aioli is smooth. Prepare avocado by slicing it to your preferred size and squeezing with more lemon juice to prevent browning.
3. Warm wraps by your preferred method: microwave, oven, or stovetop. Assemble wraps by starting with a bottom layer of raw spinach, followed by two or three slices of roasted red pepper, then avocado. Remove the tempeh and vegetables from the oven to distribute evenly among the wraps and finish with an ample drizzle of garlic aioli.
4. Fold the wrap by rolling over one side, tucking in both ends, and rolling it up the rest of the way. Slice in half for easier eating (and to get a great cross-section photo). Enjoy!

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