You won’t miss the meat at all when you dive into this BBQ Tempeh Collard Wrap. Between the barbecue flavor, “meaty” tempeh, and crunchy slaw, this wrap has all of the elements of culinary satisfaction. (Don’t let the ingredient list fool you — these wraps are very simple to make!)
Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins
Ingredients
8ozorganic tempeh (steamed or boiled for 10–15 minutes (see Chef’s Notes), cut in half through the center then cut into 1/2” wide and 3” long strips)
BBQ Sauce
3tbsporganic tomato paste
4tbspworcestershire sauce (vegan)
1tbsporganic apple cider vinegar
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
½garlic powder
½smoked paprika
¼onion powder
Slaw Dressing
½cuporganic tofu (silken)
2tbsporganic apple cider vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspbrown mustard
¼tspsalt (optional)
¼tspground black pepper (optional)
Slaw Ingredients
2cupsred cabbage (shredded or sliced into matchsticks, finely julienned)
1cupcarrots (shredded or sliced into matchsticks, finely julienned)
1cuporganic apples (granny smith, pink lady, or apple of your choice, cored and shredded or sliced into matchsticks, finely julienned)
½cupslivered almonds (or pumpkin seeds)
2green onion (sliced, including the white and green portions, about ½ cup)
¼tspground black pepper
1batch of Pickled Red Onions (optional, link in directions)
4collards leaves
1avocado (seeded removed, sliced)
Directions
1
Preheat oven to 375 degrees F.
2
Make the barbecue sauce: Add all ingredients to a small bowl and mix well. Taste for your flavor preference (maple for sweetness, apple cider vinegar for tang, or spices for more garlic or onion flavor).
3
With a pastry brush, brush each side of the tempeh with BBQ sauce so it’s lightly coated. Place each piece on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through. Set aside leftover BBQ sauce that you’ll use for assembling the wrap.
4
Make the slaw: Add all of the dressing ingredients to a food processor or blender. Blend until smooth and creamy. Taste and adjust ingredients as needed (more salt, apple cider vinegar, or mustard).
5
Add the cabbage, carrots, and apples to a large bowl.
6
Pour the dressing over top and stir well.
7
Stir in the almonds or pumpkin seeds and green onion.
8
Assemble your wraps: lay the collard greens out on a cutting board. Add 2 strips of tempeh to each collard. Add 1–2 teaspoons of BBQ sauce to each wrap, spreading it out evenly. Add 2–3 forkfuls of slaw to each wrap. Add 2 forkfuls of Pickled Red Onions, if using, and sliced avocado.
9
Roll the wrap first by tucking in the bottom then folding over the left side of the leafy green then the right side of the leafy green.
Chef's Notes
Substitutions
For the apples, use any type that you prefer, or even a combination of sweet and tart. Green or red both work well.
Instead of carrots and cabbage, try radish, cucumber, shaved Brussel sprouts or other crunchy veggies.
In place of brown mustard, use Dijon.
In place of tempeh, use organic firm or extra firm tofu.
Boiling or steaming the tempeh
Boil the tempeh for 10 minutes in a medium saucepan filled with water (enough to cover the tempeh). Alternatively, you can steam the tempeh in a steamer basket for 10 minutes. This reduces the bitterness and will help the tempeh absorb the marinade better. Once done, drain and pat dry. Set aside.
Whole Food Sweetener
Use date paste instead of maple syrup.
Omit the maple syrup. Try some pineapple juice for natural sweetness instead.
Make it spicy
Add 1–2 teaspoons of your favorite preservative-free hot sauce or a dash of cayenne pepper.
Prep Ahead
Make the slaw ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Boil or steam your tempeh ahead of time and store in an airtight container in the refrigerator for up to 5 days.
Make your BBQ sauce ahead of time and store in the refrigerator for up to one week.
Storage
Store leftovers in the refrigerator in an airtight container in the refrigerator for up to 5 days.
Ingredients
8ozorganic tempeh (steamed or boiled for 10–15 minutes (see Chef’s Notes), cut in half through the center then cut into 1/2” wide and 3” long strips)
BBQ Sauce
3tbsporganic tomato paste
4tbspworcestershire sauce (vegan)
1tbsporganic apple cider vinegar
1tbsppure maple syrup (or date paste, link in Chef’s Notes)
½garlic powder
½smoked paprika
¼onion powder
Slaw Dressing
½cuporganic tofu (silken)
2tbsporganic apple cider vinegar
1tbspmaple syrup (or date paste, link in Chef’s Notes)
2tspbrown mustard
¼tspsalt (optional)
¼tspground black pepper (optional)
Slaw Ingredients
2cupsred cabbage (shredded or sliced into matchsticks, finely julienned)
1cupcarrots (shredded or sliced into matchsticks, finely julienned)
1cuporganic apples (granny smith, pink lady, or apple of your choice, cored and shredded or sliced into matchsticks, finely julienned)
½cupslivered almonds (or pumpkin seeds)
2green onion (sliced, including the white and green portions, about ½ cup)
¼tspground black pepper
1batch of Pickled Red Onions (optional, link in directions)
4collards leaves
1avocado (seeded removed, sliced)
Directions
1
Preheat oven to 375 degrees F.
2
Make the barbecue sauce: Add all ingredients to a small bowl and mix well. Taste for your flavor preference (maple for sweetness, apple cider vinegar for tang, or spices for more garlic or onion flavor).
3
With a pastry brush, brush each side of the tempeh with BBQ sauce so it’s lightly coated. Place each piece on a parchment-lined baking sheet and bake for 20 minutes, flipping halfway through. Set aside leftover BBQ sauce that you’ll use for assembling the wrap.
4
Make the slaw: Add all of the dressing ingredients to a food processor or blender. Blend until smooth and creamy. Taste and adjust ingredients as needed (more salt, apple cider vinegar, or mustard).
5
Add the cabbage, carrots, and apples to a large bowl.
6
Pour the dressing over top and stir well.
7
Stir in the almonds or pumpkin seeds and green onion.
8
Assemble your wraps: lay the collard greens out on a cutting board. Add 2 strips of tempeh to each collard. Add 1–2 teaspoons of BBQ sauce to each wrap, spreading it out evenly. Add 2–3 forkfuls of slaw to each wrap. Add 2 forkfuls of Pickled Red Onions, if using, and sliced avocado.
9
Roll the wrap first by tucking in the bottom then folding over the left side of the leafy green then the right side of the leafy green.
