Pan-Seared tempeh and egglplant spring roll with harissa lime sauce
Chef
Richard Duclos
Hospital
Brigman and Women's Health
Cook time
45 minutes
Yield
20 servings
Recipe type
Plant-based
Award
Finalist
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ingredients
Ingredients
4 eggplants
3 (8-ounce) packages tempeh
2 tablespoons curry powder
6 ounces extra-virgin olive oil
3 teaspoons sea salt
1 1/2 teaspoons black pepper
3 (15-ounce) cans low-sodium garbanzo beans, drained and rinsed
1 tablespoon ground cumin
2 tablespoons lime juice
1 bunch cilantro leaves, chopped
2 tablespoons harissa spice mix
3 ounces vegetable stock
30 ounces vegan mayonnaise
6 ounces harissa sauce
3 tablespoons lime juice
Thirty-six 8-inch round rice paper wrappers
Twenty (3/4-ounce) slices vegan smoked gouda cheese
9 cups shredded baby kale
6 ounces prepared harissa sauce
3 (8-ounce) packages tempeh
2 tablespoons curry powder
6 ounces extra-virgin olive oil
3 teaspoons sea salt
1 1/2 teaspoons black pepper
3 (15-ounce) cans low-sodium garbanzo beans, drained and rinsed
1 tablespoon ground cumin
2 tablespoons lime juice
1 bunch cilantro leaves, chopped
2 tablespoons harissa spice mix
3 ounces vegetable stock
30 ounces vegan mayonnaise
6 ounces harissa sauce
3 tablespoons lime juice
Thirty-six 8-inch round rice paper wrappers
Twenty (3/4-ounce) slices vegan smoked gouda cheese
9 cups shredded baby kale
6 ounces prepared harissa sauce
preparation
Instructions
1. Preheat oven to 350°F.
2. Peel eggplant and cut into 1/4-inch dice. Crumble the tempeh. In a medium stainless-steel bowl, combine eggplant, tempeh, curry powder, olive oil, salt, and pepper. Place the tempeh and eggplant mixture on a sheet pan. Roast for 15 minutes. Remove from oven and cool.
3. Drain and rinse garbanzo beans. In a food processor, combine beans, cumin, lime juice, cilantro, harissa spice, and vegetable stock. Pulse bean mixture until smooth. Set aside.
4. Combine vegan mayonnaise, harissa, and lime juice. Set aside.
In a large bowl filled with warm water, soak one rice paper wrapper for about 20 seconds or until soft. Lay two wrappers on top of each other and place on a tea towel to absorb excess water. Transfer the wrapper to a flat surface. For each rice wrap, place the following in the center of the wrap:
- Half a slice of smoked gouda
- 1 ounce bean spread
- 4 ounces eggplant/tempeh mixture
- 1/2 cup spinach
- Drizzle with 1 tablespoon harissa sauce
- Top with the other half of smoked gouda
- Heat a nonstick griddle to 350°F. Griddle each roll until golden brown on each side. Serve with 2 ounces vegan harissa sauce.
2. Peel eggplant and cut into 1/4-inch dice. Crumble the tempeh. In a medium stainless-steel bowl, combine eggplant, tempeh, curry powder, olive oil, salt, and pepper. Place the tempeh and eggplant mixture on a sheet pan. Roast for 15 minutes. Remove from oven and cool.
3. Drain and rinse garbanzo beans. In a food processor, combine beans, cumin, lime juice, cilantro, harissa spice, and vegetable stock. Pulse bean mixture until smooth. Set aside.
4. Combine vegan mayonnaise, harissa, and lime juice. Set aside.
In a large bowl filled with warm water, soak one rice paper wrapper for about 20 seconds or until soft. Lay two wrappers on top of each other and place on a tea towel to absorb excess water. Transfer the wrapper to a flat surface. For each rice wrap, place the following in the center of the wrap:
- Half a slice of smoked gouda
- 1 ounce bean spread
- 4 ounces eggplant/tempeh mixture
- 1/2 cup spinach
- Drizzle with 1 tablespoon harissa sauce
- Top with the other half of smoked gouda
- Heat a nonstick griddle to 350°F. Griddle each roll until golden brown on each side. Serve with 2 ounces vegan harissa sauce.
