BBQ Tempeh Collard Wraps

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.

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.

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.

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).

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.

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