Barbecue Tempeh Collard Wraps

Take for example the Sweet Potato Green Curry recipe: tender sweet potatoes, chickpeas, and collard greens cooked to perfection in a coconut green curry sauce. I mean… And the tahini cookies happen to be one of the most popular recipes on my blog, only this 5 ingredient version streamlines the original recipe, which features sweet potato and cinnamon. The collard wraps are absolutely delicious, and a great way to eat nutrient-dense collard greens raw. You can do a lot with just 5 ingredients!

Barbecue Tempeh Collard Wraps
Another option for the collard leaves is to blanch them before using for the wraps. This will make the collard leaves easier to bend. However, I prefer the raw collards because they’ve got a nice fresh crunch, while the blanched ones tend to be chewier.

INGREDIENTS

1 bottle of your favorite barbecue sauce about 1 1/2 cups
1 package of tempeh thinly sliced
2 carrot shredded
1/4 red cabbage very thinly sliced
6-8 large collard green leaves bottom stem removed, and rib thinly sliced (see video for clarification)
INSTRUCTIONS

Place the barbecue sauce and tempeh slices in a sauce pan and stir well to coat.
Cover and simmer the tempeh in the sauce on low-medium heat for 20 minutes, or until tempeh is tender.
Fill a collard leaf with 2-3 slices of tempeh, and about 1/4 cup each of carrots and red cabbage.
Wrap it like a burrito, folding over the edges to make sure the filling does not come out.
Roll tightly, then complete with the remaining filling. Serve immediately, or later.