Ingredients
Directions
Preheat oven to 375 degrees F.
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).
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.
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).
Add the cabbage, carrots, and apples to a large bowl.
Pour the dressing over top and stir well.
Stir in the almonds or pumpkin seeds and green onion.
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.
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
Directions
Preheat oven to 375 degrees F.
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).
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.
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).
Add the cabbage, carrots, and apples to a large bowl.
Pour the dressing over top and stir well.
Stir in the almonds or pumpkin seeds and green onion.
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.
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.