Lemon Tempeh Collard Wraps

This is a great alternative to traditional gluten based tortilla wraps. Don’t forget to make it with our Ginger Miso Sauce

The healthy deets: Collards are a hearty green leafy vegetable that will hold your wrap ingredients together and will not get soggy. Great for lunch at work or packing with you on hike or to the gym. Collards are high in a lot of essential vitamins and minerals and contain some protein. Tempeh is a fermented soybean product super high in plant-based protein (21 grams per 100) to keep you supercharged with energy. Avocado is a beautiful plant-based protein and healthy fat ingredient to keep you satiated. The beets, carrots and sprouts will provide you with more essential vitamins and minerals to keep you healthy and strong.

This high fibre, high protein and healthy fat wrap will support your health and sustain your energy until your next meal.

This recipe was created by our in house Holistic Nutritionist, Kari.

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Lemon Tempeh Collard Wraps
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Servings
wraps
Ingredients
  • 4 medium collard leaves
  • 1 tempeh block 200 grams (only buy organic) sliced 1/2 inch thick
  • 3 medium carrot, shredded
  • 2 medium beets, shredded
  • 1/2 inch ginger, zested
  • 2-3 tablespoons Coconut oil
  • 2 1/2 lemons squeezed
  • 1-2 avocados ripe and sliced
  • 1 package alfalfa sprouts
Servings
wraps
Ingredients
  • 4 medium collard leaves
  • 1 tempeh block 200 grams (only buy organic) sliced 1/2 inch thick
  • 3 medium carrot, shredded
  • 2 medium beets, shredded
  • 1/2 inch ginger, zested
  • 2-3 tablespoons Coconut oil
  • 2 1/2 lemons squeezed
  • 1-2 avocados ripe and sliced
  • 1 package alfalfa sprouts
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Lightly steam collard leaves and set aside to cool.
  2. Cook Tempeh in a pan on medium heat with coconut oil. Add more coconut oil as needed to brown both sides. Squeeze lemon on top of tempeh, continue cooking and flip until crispy.
  3. Mix shredded beets and carrots in bowl and toss with zested ginger and squeezed lemon (½ lemon).
  4. Lay each cooled collard leaf on a clean surface or cutting board. Like a burrito add the carrot/beet mix to the middle of leaf. Then lay a few slices of tempeh on top (or as many as desired).
  5. Drizzle desired amount of Ginger Miso sauce on top of tempeh, or keep the sauce on the side for dipping! Add a few slices of avocado and place sprouts on top. Fold like a burrito. Either keep one end open or close both ends.
  6. Enjoy!
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