If I were to choose a comfort meal, after dhal, pizza and lentil ragù, it would be a heavily-loaded Piadina wrap! I mean, who doesn’t love a mouth-watering wrap stuffed with anything you have in your fridge?
My trick is to prepare a big batch of piadine and freeze them as I usually try not to buy the ones from the stores. That’s for two reasons:
It’s extremely easy to make them
I save on plastic packaging
But let’s move our focus to the main ingredient: a super rich, fatty and spicy salame-flavoured tempeh!
I used Tempeh Meades' tempeh and I seasoned it with a mix of spices that are commonly used in Italy to spice up cured meats. You won’t miss on taste and trust me, you’ll love it!
INGREDIENTS for the tempeh salame:
150g tempeh
½ tsp onion powder
½ tsp garlic powder
½ tsp smoked paprika
½ tsp sweet paprika
½ tsp ground fennel seeds
¼ tsp black pepper
¼ tsp nutmeg
2 tbsp tamari
1 tsp miso
3-4 tbsp olive oil
1 tsp lemon juice
1 tsp agave or maple syrup
INGREDIENTS for 4 piadine flatbread:
300g all-purpose flour
150ml lukewarm water
4 tbsp olive oil
A pinch of salt
INSTRUCTIONS:
Mix together all the ingredients for the marinade, until they form a runny paste.
Finely slice the tempeh and place it in an airtight lunchbox or food container. Pour the paste over it, seal the box and shake it, making sure each slice is well coated.
Set it aside for at least 30 minutes, but the longer the better.
In the meantime, prepare the piadine flatbread as instructed here and once done, keep them warm and covered.
Heat a splash of olive oil in a large frying pan. Gently lay the tempeh slices and cook until they are brown and crispy on both sides.
Once ready, stuff the piadina wrap with your favourite greens and the tempeh salame. My favourite combo is with vegan stracchino cheese, fresh rocket, tomatoes, tempeh and a dash of balsamic glaze.
Buon appetito!
