Korean Barbecue Tempeh Wraps Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins


  • ¾ cup water
  • ⅓ cup soy sauce
  • ¼ cup maple syrup
  • ¼ cup tomato paste
  • 2 tbsp. gochujang
  • 2 garlic cloves, minced
  • 2 tsp. freshly grated ginger
  • 1 tsp. sesame oil

For the Tempeh Filling:

  • 2 tbsp. vegetable oil
  • 2-8 oz. packages tempeh, cut into ½ inch cubes
  • 1 red bell pepper sliced into strips
  • 1 red onion sliced into strips
  • 2 scallions chopped
  • 1-2 tsp. sesame seeds

For the Wraps:

  • 4 large flour tortillas
  • 4 large lettuce leaves, or a few handfuls of sprouts
  • a few forkfuls of vegan kimchi, optional but awesome, read the label to ensure it’s vegan
  • 1 avocado sliced


  1. Stir all sauce ingredients together in a small saucepan and place over medium heat. Bring to a simmer, lower heat and allow to simmer about 10 minutes, adding a bit of water if sauce becomes too thick.
  2. While sauce simmers, coat the bottom of a large skillet with oil and place over medium heat. Add tempeh and cook about 5 minutes, until pieces are browned on bottoms. Flip and cook 5 minutes more. Raise heat to high and add bell pepper and onion. Stir-fry for about 2 minutes. Lower heat to medium again and pour sauce into skillet. Cook just until sauce is very thick and coats tempeh and veggies. Remove from heat and stir in scallions and sesame seeds.
  3. Place a tortilla onto a work surface. Arrange a lettuce leaf or handful of sprouts on top. Top with avocado slices, kimchi if using, and then tempeh mixture. Fold the end of the tortilla closest to you over fillings, then wrap the sides inward. Roll the wrap away from you to enclose fillings. Repeat until all tortillas and fillings are used.
  4. Serve.

This amazing recipe and photos were created by connoisseurusveg.com, we simply shared it! Check them out for more delicious recipes!

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