Description
Grilled Tempeh Collard Wraps with Mango Salsa and spicy almond butter sauce on fresh collard greens. Enjoy as an easy summer meal!
Ingredients
Lime Cilantro Tempeh
- 1 8 oz block of tempeh, cut into 12 triangles
- 1/2 lime, juiced
- 2 TBSP white rice vinegar
- 1 TBSP fresh cilantro, finely chopped
Mango Salsa
- 1 ripe mango, sliced
- 1/2 red onion, diced
- 1/2 cup green pepper, diced
- 1/2 cup cilantro, chopped
- 1 lime, squeezed
Spicy Almond Butter Sauce
- ⅓ cup almond milk
- 1/4 cup Georgia Grinders Salt-Free Almond Butter
- 2 tsp soy sauce
- 2 tsp lime juice
- 1 tsp sriracha
For serving
- 1 bunch of collard greens
Instructions
- Rinse and pat dry the block of tempeh and slice it into 6 triangles, then slice each triangle in half width-wise.
- Whisk the lime juice and white rice vinegar in a 9 x 13 glass baking dish. Add the tempeh triangles, cover it with the marinade, and top with 1 TBSP fresh chopped cilantro.
- Allow the tempeh to marinade for at least 1 hour or overnight, flipping once halfway.
- While the tempeh is marinading, chop all ingredients to make the mango salsa and mix together. Store the salsa in the fridge to allow the flavors to meld until ready to serve.
- Make the Spicy Almond Butter Sauce. Add all ingredients to a high-speed blender and pulse until it’s smooth and creamy. Add more almond milk to thin the sauce or almond butter to thicken.
- Rinse the collard greens and pat them dry. Trim the woody stem flush with the leaf and shave the protruding core.
- Heat a grill pan over medium-high. Add the marinaded tempeh to the pan and cook the triangles for 5 minutes on each side, until each side has nice grill marks. Brush frequently with any remaining marinade to keep the tempeh from drying out from the heat. If you don’t have a grill pan, you can sauté in a regular pan instead.
- To serve, divide the grilled tempeh among collard leaves and top them with mango salsa and spicy almond butter sauce. Add optional toppings such as hot sauce, avocado, or red cabbage.
- Store the leftovers separately in the refrigerator for 2-3 days.
Notes
Recipe adapted from Tone It Up
- Prep Time: 1 hour
- Cook Time: 10 mins
- Category: Collard Wrap, Lunch
- Method: Stovetop
- Cuisine: Vegan, Oil-Free, Gluten-Free, Grain-Free