Tempeh Collard Green Wraps with Almond Butter Sauce by plantiful_emma | Quick & Easy Recipe | The Feedfeed
Tempeh Collard Green Wraps with Almond Butter Sauce
(0)
"A delicious and nutritious twist on your classic wrap. These tempeh collard green wraps is easy to prepare and filled with tempeh, hummus, onion, carrots, tomatoes, and avocado. Pair this with a delicious almond butter dipping sauce and you have a perfect meal!"
-- @plantiful_emma


Details

Prep time 20mins
Cook time 15mins
Serves or Makes: 4

Recipe

For the Wraps

  • 4 collard green leaves
  • 8 ounces tempeh
  • 1/ 2 cups garlic hummus
  • 1 avocado
  • 1/ 2 red onion
  • 3 roma tomatoes
  • 2 large carrots

Spicy Almond Butter Sauce

  • 1/ 3 cup almond butter
  • 1/ 8 cup soy sauce
  • 2 tbsp lemon juice
  • 1 teaspoon ground ginger
  • 1/ 2 tbsp minced garlic
  • 1/ 8 cup sesame oil
  • 1/ 8 water
  • 3 tbsp sriracha
  • 1 tbsp maple syrup
  • 1 tsp red pepper flakes

Method

  • Step 1

    To prepare the collard greens, you'll first want to cut off the thick stems. To do this, cut along the thick spine of the collard green till about 2/3 of the way up the leaf. Then cut it off. Afterward, trim the spine by using a sharp knife to slice the stem horizontally. This will help to flatten your wrap.

  • Step 2

    Next, prepare a bowl or saucepan with boiling water. Dip the collard green into the boiling water for about 15 seconds. The leaf will start to turn a darker green. Then dip the wrap into a bowl of cold water for about 10 seconds and then pat dry with a towel.

  • Step 3

    Lastly, lay the collard green onto a plate and place a paper towel on top to help with the drying process. Repeat for the rest of the wraps.

  • Step 4

    To prepare the tempeh, slice it into about 1/4 inch thick slices. Add 2 tbsp of olive oil to a saucepan and then lay the tempeh flat on top. Cook for about 2-3 minutes on each side until slightly browned. Then add in 1/2 cup of teriyaki sauce and coat the tempeh in it. Cook for another 2-3 minutes on each side or until the tempeh looks done. Be careful to avoid burning the tempeh.

  • Step 5

    Then slice the onion, tomatoes, and avocado. Shred the carrots.

  • Step 6

    On one of the collard green wraps, spread on some of the hummus. Then add 3-4 slices of tempeh and layer with the tomatoes, onion, carrots, and avocado. Roll the wrap like a burrito and serve!

  • Step 7

    To prepare the almond butter sauce, add all of the ingredients into a food processor and then blend until creamy!

More from @plantiful_emma