Eat to Energise and Release Body Fat › Energise Recipe 83

BBQ Tempeh Collard Wraps

Prep 20 min · Cook 20 min · Serves 4

Ingredients

• 8 oz tempeh, steamed 10-15 min, cut into strips
• 3 tbsp tomato paste
• 4 tbsp vegan Worcestershire sauce
• 1 tbsp apple cider vinegar
• 1 tbsp maple syrup or date paste
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp onion powder
• 1/2 cup silken tofu
• 2 tbsp apple cider vinegar
• 1 tbsp maple syrup or date paste
• 2 tsp brown mustard
• 1/4 tsp salt, 1/4 tsp black pepper (optional)
• 2 cups shredded red cabbage
• 1 cup shredded carrots
• 1 cup shredded apple
• 1/2 cup slivered almonds or pumpkin seeds
• 2 green onions, sliced
• 4 large collard leaves
• 1 avocado, sliced
• Pickled red onion (optional)

Method

1. Preheat the oven to 375°F. Whisk the tomato paste, Worcestershire, vinegar, maple syrup, garlic powder, paprika, and onion powder together for the BBQ sauce.
2. Brush the tempeh strips with the sauce and bake on a lined sheet for 20 minutes, flipping halfway. Reserve extra sauce for assembly.
3. Blend the silken tofu, vinegar, maple syrup, mustard, salt, and pepper until smooth for the slaw dressing.
4. Toss the cabbage, carrots, and apple with the dressing, then stir in the almonds and green onion.
5. Lay out the collard leaves, layer with slaw, tempeh, avocado, and pickled onion, then fold and roll to close.

Highlights: 11g fibre, 261mg calcium and 1,063mg potassium per serving.

Nutrition is per serving. The figures are estimates, so use them as a guide only.

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