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Thai Tempeh Collard Green Wraps, vibrant veggies and toasted tempeh flavored with ginger, garlic and soy, all wrapped up in a luscious leaf!
Sorry the posts have been lacking lately. Last week was school vacation week…nothing got done. Trying to keep two stir-crazy kids happy was a difficult challenge! Thankfully, we had a few nice days that we were able to spend outside finding new hiking trails and helpful grandparents willing to give us some relief! Lesson learned: I will never go into February vacation without a plan of attack. If we can’t get away, I will have an activity lined up for every day of the week instead of wanting to bang my head against the wall while the kids trash the house!
Amidst the chaos, we were able to fit in one super nutritious and beautiful meal…Thai Tempeh Collard Green Wraps! This is a meal to feed two or you can use smaller wraps such as romaine leaves for an appetizer portion. I used red bell peppers, mung bean sprouts, red cabbage and scallions but, don’t stop there! Toss in your favorite fresh veggies…cucumbers, cauliflower “rice” and avocado would all taste great! You can even add in baked sweet potato wedges or cooked quinoa for a heartier variation!
I used a prepared peanut sauce to save time, but making your own is easy!
Here are a couple of recipes to try out:
Peanut Dipping Sauce from Cookie & Kate
Spicy Vegan Thai Peanut Sauce from About Food
Thai Tempeh Collard Green Wraps
Ingredients
- 1 tablespoon coconut oil
- 1 clove garlic minced
- ½ teaspoon fresh ginger root grated
- 1 8 oz. block tempeh crumbled
- 2 tablespoons bragg’s amino acids or soy sauce for a non-gluten free version
- 1 tablespoon toasted sesame seed oil
- 3 leaves fresh basil shredded
- 2 large collard green leaves stems removed
- Fixings:
- Shredded red cabbage
- Chopped scallions
- Thinly sliced red bell peppers
- Mung bean sprouts
- Lime
- Sesame seeds
- Peanut sauce
- Try adding roasted sweet potato wedges or cooked quinoa for a heartier version
Instructions
- In a large skillet heat coconut oil over medium-high heat. Add garlic and ginger and sauté until fragrant. Add tempeh and cook until lightly golden, stirring occasionally. Stir in bragg’s amino acids, toasted sesame seed oil, shredded basil leaves and sauté an additional 1-2 minutes
- Assemble tempeh on collard green leaf and top with your favorite fresh veggies
- Serve with peanut sauce and a slice of lime, enjoy 🙂
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