vegan curry tempeh wrap

Curry Tempeh Salad Wrap

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 wraps 1x
  • Category: vegan, plant-based, lunch
  • Method: oven
  • Cuisine: vegan, lunch, american, Indian-Inspired


Vegan Curry Tempeh Salad Wrap! This plant-based sandwich is SO good! Curried tempeh salad with raisins, sunflower seeds, carrots, celery and more. So good, a must try, perfect for packed lunches.



  • 8 ounces plain tempeh, sliced into strips
  • 1 tablespoon + 1 teaspoon curry powder, divided
  • 1 cup vegetable broth
  • ⅓ cup vegan mayo
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon maple syrup
  • ¼ teaspoon turmeric
  • Pinch salt/pepper
  • ⅓ cup finely chopped celery
  • ¼ cup finely chopped carrot
  • ¼ cup finely chopped red onion
  • ¼ cup raisins
  • ⅛ cup sunflower seeds
  • 4 Angelic Bakehouse Sprouted 7-Grain Wraps
  • Salad greens, arugula or spinach leaves, for serving


  1. Preheat oven to 350 degrees F.
  2. Whisk together 1 teaspoon curry powder with vegetable broth and whisk until dissolved. Add the tempeh strips to an 8×8 glass baker, and cover with the curry broth. Bake for 25 minutes until tender, then let cool and roughly chop.
  3. In a large bowl, whisk together the mayo, apple cider vinegar, remaining curry powder, turmeric and pinch salt/pepper until well combined. Add in the celery, carrot, onion, raisins, sunflower seeds and tempeh. Toss, seasoning to taste with more salt and pepper as needed.
  4. Place on wraps with salad greens and roll!

Keywords: vegan, sandwich, plantbased, tempeh