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Sandwiches Vegetarian

Smoky Tempeh and Blue Cheese Collard Green Wraps

Another collard green wrap coming at ya! I just love these wraps so much. When the weather starts getting nice, I crave more veggies and healthy food, and it has been sunny and spring-like around here more and more. The crunchy, but tender collard leaves wrapped in endless yummy filings are just doing it for me right now.

This version of a collard wrap is so deliciously “meaty,” even though it’s totally vegetarian. The smoky, marinated tempeh is the center-stage star of this wrap. This tempeh star is surrounded by a beautiful supporting entourage of brightly-colored veggies, blue cheese crumbles and homemade blue cheese dressing. All of these colorful characters come together for quite an applause-worthy presentation you won’t soon forget. 

Ingredients:

Tempeh/Marinade:

1 8 oz. package of tempeh, cut in long, thin strips

2 Tbsp. olive oil

1 Tbsp. balsamic vinegar

1 Tbsp. soy sauce

2 tsp. lemon juice 

1 tsp. liquid smoke

2 tsp. garlic powder

1 tsp. cayenne

Salt and pepper

Wraps:

Large collard green leaves, washed and dried and bottom stem removed

Avocado, sliced

Carrots, grated

Roasted beets, grated or cubed 

Microgreens

Blue cheese crumbles

Blue cheese dressing

About an hour before cooking the tempeh, combine the tempeh and all of the ingredients in the marinade. Mix together thoroughly with your hands, being careful not to rip apart the tempeh strips.  Let it sit at room temperature. 

Preheat the oven to 425 degrees. Place the tempeh strips on a lined baking sheet and bake for 6 minutes. Flip over, and cook for 6 more minutes, or until the tempeh is firm but not burned. When you take it out the oven, taste and season with additional salt and pepper if you’d like. 

In the meantime, boil a large pot of water. Carefully drop in the collard green leaves into the hot water and blanch for 1 minute until the leaves are pliable. Drain immediately and dry the leaves. They are ready to be wrapped!

To assemble the wraps, place the tempeh in the center of the collard leaves. Top with veggies and blue cheese, drizzle with blue cheese dressing. Fold the ends in and roll from front to back (like they do at burrito joints). Enjoy!

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