Thai Tempeh Collard Green Wraps
The best recipe for Thai Tempeh Collard Green Wraps
Servings 2
Calories 256kcal
Cost $
Ingredients
- 1 tablespoon coconut oil
- 1 clove garlic minced
- ½ teaspoon fresh ginger root grated
- 1 8 oz. block tempeh crumbled
- 2 tablespoons bragg's amino acids or soy sauce for a non-gluten free version
- 1 tablespoon toasted sesame seed oil
- 3 leaves fresh basil shredded
- 2 large collard green leaves stems removed
- Fixings:
- Shredded red cabbage
- Chopped scallions
- Thinly sliced red bell peppers
- Mung bean sprouts
- Lime
- Sesame seeds
- Peanut sauce
- Try adding roasted sweet potato wedges or cooked quinoa for a heartier version
Instructions
- In a large skillet heat coconut oil over medium-high heat. Add garlic and ginger and sauté until fragrant. Add tempeh and cook until lightly golden, stirring occasionally. Stir in bragg's amino acids, toasted sesame seed oil, shredded basil leaves and sauté an additional 1-2 minutes
- Assemble tempeh on collard green leaf and top with your favorite fresh veggies
- Serve with peanut sauce and a slice of lime, enjoy :)
Nutrition
Calories: 256kcal | Carbohydrates: 32g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 115mg | Potassium: 1051mg | Fiber: 9g | Sugar: 16g | Vitamin A: 5223IU | Vitamin C: 243mg | Calcium: 216mg | Iron: 3mg