Food Revolution Network

BBQ Tempeh Collard Wraps

Yields2 ServingsPrep Time20 minsCook Time20 minsTotal Time40 mins

Ingredients

 8 oz organic 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
 3 tbsp organic tomato paste
 4 tbsp worcestershire sauce (vegan)
 1 tbsp organic apple cider vinegar
 1 tbsp pure maple syrup (or date paste, link in Chef’s Notes)
 ½ garlic powder
 ½ smoked paprika
 ¼ onion powder
Slaw Dressing
 ½ cup organic tofu (silken)
 2 tbsp organic apple cider vinegar
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 2 tsp brown mustard
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
Slaw Ingredients
 2 cups red cabbage (shredded or sliced into matchsticks, finely julienned)
 1 cup carrots (shredded or sliced into matchsticks, finely julienned)
 1 cup organic apples (granny smith, pink lady, or apple of your choice, cored and shredded or sliced into matchsticks, finely julienned)
 ½ cup slivered almonds (or pumpkin seeds)
 2 green onion (sliced, including the white and green portions, about ½ cup)
 ¼ tsp ground black pepper
 1 batch of Pickled Red Onions (optional, link in directions)
 4 collards leaves
 1 avocado (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

 8 oz organic 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
 3 tbsp organic tomato paste
 4 tbsp worcestershire sauce (vegan)
 1 tbsp organic apple cider vinegar
 1 tbsp pure maple syrup (or date paste, link in Chef’s Notes)
 ½ garlic powder
 ½ smoked paprika
 ¼ onion powder
Slaw Dressing
 ½ cup organic tofu (silken)
 2 tbsp organic apple cider vinegar
 1 tbsp maple syrup (or date paste, link in Chef’s Notes)
 2 tsp brown mustard
 ¼ tsp salt (optional)
 ¼ tsp ground black pepper (optional)
Slaw Ingredients
 2 cups red cabbage (shredded or sliced into matchsticks, finely julienned)
 1 cup carrots (shredded or sliced into matchsticks, finely julienned)
 1 cup organic apples (granny smith, pink lady, or apple of your choice, cored and shredded or sliced into matchsticks, finely julienned)
 ½ cup slivered almonds (or pumpkin seeds)
 2 green onion (sliced, including the white and green portions, about ½ cup)
 ¼ tsp ground black pepper
 1 batch of Pickled Red Onions (optional, link in directions)
 4 collards leaves
 1 avocado (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.

Notes

BBQ Tempeh Collard Wraps
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