Delicious Vegan Tempeh Thai Wraps!

May 24, 2016Health & Wellness

This recipe is perfect for summer! A few years ago, I got together with some of my best girlfriends and made this recipe video featuring one of the amazing dishes that we would make during our weekly hangouts.

This recipe is delicious, and the video is cute, so ENJOY!

Tempeh Thai Collard Green Wraps with Peanut Dipping Sauce

For the filling:

Organic collard green leaves (at least 8-10)
1 brick of organic tempeh
1 tbsp coconut oil for cooking
1/2 English cucumber, julienned
1 red bell pepper, julienned
2 medium carrots, peeled and julienned
2 green onions, chopped
1/4 cup fresh Thai basil leaves, minced
1/4 cup cilantro, thick stems removed and minced
1/3 cup roasted and salted peanuts
Herbamare or sea salt, for seasoning

For the peanut sauce:

1-2 garlic cloves
2 tbsp sesame oil
1/4 cup natural roasted peanut butter (almond butter works well too!)
1/2-1 tbsp peeled & roughly chopped fresh ginger
3 tbsp fresh lime juice
2 tbsp low sodium Tamari or coconut aminos (gluten-free alternatives to soy sauce)
2 tsp coconut sugar or maple syrup
1-3 tsp water, to thin out sauce as needed

Preparation:

1. Slice the tempeh into long strips and cook on medium heat in a pan with some coconut oil and a sprinkle of sea salt.

2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts.

3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. (You may prefer more sweetener, Tamari, oil, or lime juice.) Mince everything by hand and whisk.

4. Wash and dry collard green leaves. If the leaves are large and the stems are course, you will want to carefully remove them partway up the leaf. I find tracing the edge of the stem with a knife works well.

5. Set up a roll making station and gather all of your ingredients in one area.

6. Add the filling ingredients in the centre of the leaf. Be careful not to overfill or they will tear and be difficult to wrap. Sprinkle with peanuts and a sprinkle of salt.

7. Fold the two sides of the leaf inward, then flip the bottom over the top of the filling and roll forward. Place the roll on a plate and cover. You may want to tie the wraps up if they are not being eaten right away. Repeat the process for each wrap.

8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables, enjoy them dipped in the sauce on the side. The sauce should keep for at least a week in a sealed container in the fridge. The rolls will keep for 1-2 days in the fridge.
Inspired by: ohsheglows.com

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