Hey look! It’s your perfect vegan lunch! Don’t be mad!
It’s the most flavoursome delicious tempeh stacked with fresh salad all wrapped up in a fresh, warm lavash wrap – oh and don’t forget the TAHINI MAYO!
These lavash wraps are super easy to make, but if you’re feeling sleepy, just head to your local international supermarket and pick some up. Variations of lavash come from Armenia, Turkey, Kurdistan and Georgia (to name just a few!) so any supermarkets specialising in food from the aforementioned countries should have a ready-made flatbread for you to use.
Whip some up, wrap em in tin foil and stick em in your lunch box! You’ll thank me come 1pm!
Makes 2 wraps but you’ll have plenty of lavash flatbreads leftover!
For the Lavash Bread
- 275 ml warm water
- 2 1/2 tsp instant yeast
- 1 tsp fine sea salt
- 65 g wholemeal flour
- 320 g plain white flour
For the Tahini Mayo
- 4 tbsp good vegan mayo I use Helmans
- 1 tbsp tahini
- 2 tsp lemon juice
- 1/2 tsp garlic granules/powder
- pinch flaky sea salt
For the Tempeh
- 1 block tempeh preferably sprouted tempeh but don’t worry if you can’t find it
- 1 tbsp olive oil
- 2 tbsp soy sauce
- Small bunch baby kale torn – use baby spinach if you can’t find baby kale
- 2 good big tomatoes chopped in large cubes
- 2 small Persian cucumbers chopped into batons lengthways. Just use half a normal cucumber if you can find Persian
- 1 ripe avocado
- Pinch chilli flakes
To Make the Lavash
- Combine all the ingredients in the bowl of a stand mixer, fitted with the dough hook.
- Mix on medium speed until all the ingredients come together into a ball. Knead for a good 5-8 minutes until the dough is nice and smooth.
- Cover the bowl with a damp cloth and set aside for an hour to prove.
- Once proved the dough should be double the size. Punch down the dough and divide it into golf-ball sized portions. Set the balls of dough on a floured surface or baking tray and cover with a damp cloth. Leave to prove again for 30 minutes.
- Once proved for the second time, place a cast iron skillet or heavy bottomed frying pan over a medium-high heat. Dust a work surface and, using a rolling pin, roll out a ball of dough into a large dinner plate sized circle.
- Carefully transfer the rolled dough into the hot pan and cook for around 30 seconds on each side, checking frequently that the bread isn’t burning. Once cooked, wrap the lavash in a clean teatowel and move onto the next ball of dough. The teatowel will keep the breads nice and soft and malleable while you prepare your fillings.
To Make the Tahini Mayo
- Combine all the ingredients together in a bowl along with 2 tbsp water and whisk until smooth. Set aside.
To Make the Tempeh
- Chop your block of tempeh into 1cm thick batons (you’ll need around 4 per wrap).
- Place the pan you used for the lavash back on a medium heat and add the olive oil. Bring to heat.
- Place the batons of tempeh in the pan and sear for a few seconds on each side until starting to brown. Add the soy sauce to the pan and cook for a further few seconds on each side until beautifully caramelised and fragrant. Remove from the heat and set aside.
Assemble the Wraps
- Spread a good tbsp of tahini mayo onto a lavash. Top with 4 batons of tempeh, then your baby kale, tomatoes, cucumber, avocado and a pinch of chilli flakes. Roll up the wrap, slice down the centre and serve. You should have enough ingredients for two big wraps so go crazy!