BBQ Tempeh Collard Wraps with Power Slaw & Zesty Sweet Potato Wedges

BBQ Tempeh Collard Wraps

with Power Slaw & Zesty Sweet Potato Wedges

dinner

We’ve ditched some major carbs in this recipe by wrapping sweet and savory barbecue tempeh in crunchy collard greens instead of a traditional tortilla. Smoky, zesty sweet potato wedges and a creamy “power” slaw complete the meal. The power comes from fresh shredded vegetables; ready to mix and enjoy. These wraps can easily be made into a bowl if you’re not keen on rolling, but give it a try, you may be a pro and not know it yet.

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SERVINGS
2
PREP & COOK TIME
35 min
CALORIES
640
FAT
16g
CARBOHYDRATES
95g
PROTEIN
34g

MAIN INGREDIENTS

  1. 1lb sweet potato
  2. ½ tsp smoked paprika
  3. 2 mini pepper
  4. 1 orange
  5. 5 oz veggie power blend
  6. 1 tbsp Follow Your Heart Vegenaise
  7. 1 package tempeh
  8. 1 tsp dijon mustard
  9. 1 tbsp ketchup
  10. 2 tbsp white vinegar
  11. 1 tbsp apricot preserves
  12. 1 tsp BBQ spice
  13. Collard green leaves
  14. 2 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. **Allergens: Soy

TOOLS

  • Baking sheet
  • Large nonstick skillet

INSTRUCTIONS

1
Roast the sweet potatoes

Rinse and dry all produce. Preheat the oven to 425°F. Rinse and dry the produce. Cut the sweet potato into wedges about an inch thick and place on a baking sheet. Toss wedges with 1 tbsp vegetable oil, smoked paprika, and a pinch of salt and pepper. Roast until tender and crisp in places, about 20 to 25 minutes.

2
Powerful slaw

Deseed and slice the mini peppers. Cut the rind off the orange, cut into rounds, then roughly chop. In a large bowl combine the sliced mini pepper, chopped orange, veggie power blend, Follow Your Heart Vegenaise, and a pinch of salt and pepper. Gently toss the slaw.

3
Crisp the tempeh

Slice the tempeh into ½ inch thick pieces. Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add the tempeh, sprinkle with salt and pepper, and cook until golden brown, about 2 to 3 minutes per side. While the tempeh is cooking, combine the dijon mustard, ketchup, white vinegar, apricot preserves, and BBQ spice in a small bowl. Stir bbq sauce with a fork.

4
Make the BBQ sauce

Add the BBQ sauce to the skillet and toss tempeh to coat. Reduce heat to low and cook until sauce has slightly thickened and caramelized on the tempeh. Prepare the collard greens by cutting out some of the tough stem, about 2 to 3 inches (it will make the wraps easier to roll).

5
Wrap it up

Place two collard leaves head to foot (stalks at opposite ends) and partially overlap the leaves. Add a quarter of the BBQ tempeh and the power slaw. Flip the sides up, tuck the filling in, and roll, tucking as you go, to create a small burrito. Repeat three more times to make four wraps in total.

6
Cut and serve

Cut tempeh collard wraps in half and serve with the zesty sweet potato wedges. Serve any remaining power slaw on the side.