Lemon Tempeh Collard Wraps
  • 4medium collard leaves
  • 1tempeh block 200 grams (only buy organic) sliced 1/2 inch thick
  • 3medium carrot, shredded
  • 2medium beets, shredded
  • 1/2inch ginger, zested
  • 2-3tablespoons Coconut oil
  • 2 1/2lemons squeezed
  • 1-2avocados ripe and sliced
  • 1package alfalfa sprouts
  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!