Vegan Tempeh Burrito w/Creamy Almond Sauce
Serves 2

Filling:
8 ounces tempeh, cut into large cubes
1 cup veggie broth
1 cup cooked brown rice, or rice of choice
Tamari soy sauce, to taste
Salt and freshly ground black pepper, to taste
Sauce:
1/2 cup almonds
1/2 cup water
1/2 Tablespoon Tamari soy sauce
1/2 Tablespoon lemon juice
Salt and freshly ground black pepper, to taste
You will also need:
2 large tortillas
1/2 ripe avocado (optional)

Step 1: Place Jain broth in a saucepan along with the cubed tempeh. Bring to a boil, cover, lower heat, and simmer for 20 minutes to thoroughly cook the tempeh. Add rice to the tempeh along with remaining filling ingredients and stir carefully to combine. Keep warm.

Step 2: While the tempeh cooks, place sauce ingredients in a strong blender, and blend until completely smooth. (If your blender is not very powerful, you can grind the almonds first, and then add to the blender with the remaining ingredients.)

Step 3: If using a Vitamix, blend on high until warmed. If you’re using a regular blender, warm sauce gently in a small saucepan. This step may be skipped - room temperature sauce will work beautifully. The decision is yours.

Step 4: Lightly toast (or warm) tortillas to your liking. Place on a plate. Add 1/2 the filling down the center of tortilla and roll tightly. Pour almond sauce (to taste) over burrito in a zigzag motion. Dollop with Jain salsa and avocado. Repeat with the remaining tortilla. (f you have leftover sauce, refrigerate.)

Recipe adapted from vegancoach