Uploaded May 2024 | Updated September 2026, 2 weeks ago
🌱 Recipe eBooks: payhip.com/tessbegg
✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
🦋 Buy my clothes on my Depop: depop.com/tessbegg
*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Makes 6
Ingredients:
1 serving of vermicelli rice noodles, cooked
250g organic tempeh
2-3 tbsp bbq sauce
1/2 cup cooked edamame
1 cucumber, julienned
1 carrot, julienned
Red cabbage, shredded
1 avocado, sliced
6 lettuce leaves
Handful mint leaves
6 rice paper sheets
Toasted sesame seeds
Sauce:
2-3 tbsp smooth peanut butter
1-2 tsp chilli oil
1 tbsp maple syrup
1/2 lime, juiced
1 tbsp soy sauce
Water to thin if needed
Method:
1. Slice the tempeh thinly. Heat oil in a pan over medium-high heat and add the tempeh, cook each side until golden. Reduce heat to low and add the bbq sauce, toss to coat and allow to cool.
2. Wet the rice paper sheet under water for a few seconds (don’t over wet it as it will continue to soften). Gently place it on a plate and add a small amount of each of the fillings in the centre. Fold the back end over the fillings, then fold each side in and roll it forward to wrap it entirely.
3. Mix the sauce ingredients together until smooth and creamy, adjust to your liking with more or less chilli.
Enjoy!!
#vegan #plantbased #asmrfood #veganrecipes #veganfood #peanutbutter #easyrecipes #healthyrecipe
🌱 Recipe eBooks: payhip.com/tessbegg
✨ Follow me on Instagram: instagram.com/tessbegg
✉️ Contact: hello@tessbegg.com
🦋 Buy my clothes on my Depop: depop.com/tessbegg
*Discount Codes:*
🥝 Supplements I use (vegan multivitamin): eimele.com/?ref=tessbegg
🥥 Use my code 'TES0712' for a discount on your next iHerb order. I shop on iHerb regularly for products that I can't find in-store here or can find cheaper on there (vanilla, choc chips, GF flours, supplements) bit.ly/tessiherb
👩🏼🍳 Cookware I use: Cosmic Cookware Discount 'TESSCOSMIC10' https://cosmiccookware.com.au/?sca_ref=3842064.febXU396uu
*RECIPE*
Makes 6
Ingredients:
1 serving of vermicelli rice noodles, cooked
250g organic tempeh
2-3 tbsp bbq sauce
1/2 cup cooked edamame
1 cucumber, julienned
1 carrot, julienned
Red cabbage, shredded
1 avocado, sliced
6 lettuce leaves
Handful mint leaves
6 rice paper sheets
Toasted sesame seeds
Sauce:
2-3 tbsp smooth peanut butter
1-2 tsp chilli oil
1 tbsp maple syrup
1/2 lime, juiced
1 tbsp soy sauce
Water to thin if needed
Method:
1. Slice the tempeh thinly. Heat oil in a pan over medium-high heat and add the tempeh, cook each side until golden. Reduce heat to low and add the bbq sauce, toss to coat and allow to cool.
2. Wet the rice paper sheet under water for a few seconds (don’t over wet it as it will continue to soften). Gently place it on a plate and add a small amount of each of the fillings in the centre. Fold the back end over the fillings, then fold each side in and roll it forward to wrap it entirely.
3. Mix the sauce ingredients together until smooth and creamy, adjust to your liking with more or less chilli.
Enjoy!!
#vegan #plantbased #asmrfood #veganrecipes #veganfood #peanutbutter #easyrecipes #healthyrecipe
