BBQ TEMPEH WRAP
SERVES 4 WRAPS
1/2 lb. (230 g) sweet potato, chopped
2 packages (16 oz., or 454 g) tempeh, chopped
3/4 cup (195 g) vegan barbecue sauce
2 cups (155 g) shredded green cabbage
1/3 cup (30 g) thinly sliced red onion
1/4 cup (65 g) Garlic Mayo
1/8 tsp. dried parsley
1/8 tsp. dried dill
Pinch of salt
4 large tortillas
2 cups (80 g) chopped kale or collard greens
NUTRITIONAL VALUES
Calories: 482kcal
Fat: 21.2g (3.7g S.Fat)
Carbs: 44.3g
Protein: 34.9g
Sugar: 5.9g
Sodium: 334mg
METHOD
Steam the tempeh and sweet potatoes together for 5 to 7 minutes, then add the tempeh to the steamer basket and continue to steam for another 5 minutes, or until the sweet potatoes are fork tender. Combine the tempeh and barbecue sauce in a medium saucepan. Cook for 5 minutes, uncovered.
Toss the green cabbage, red onions, Garlic Mayo, parsley, dill, and salt in a small mixing bowl until well combined. Place the tortillas on a plate and divide the greens among them. Serve with the sweet potatoes, tempeh, and slaw on top. Wrap the tortilla by folding two sides toward the centre and rolling the end closest to you over the filling.
Serve immediately or wrap in foil to keep warm.
Toss the green cabbage, red onions, Garlic Mayo, parsley, dill, and salt in a small mixing bowl until well combined. Place the tortillas on a plate and divide the greens among them. Serve with the sweet potatoes, tempeh, and slaw on top. Wrap the tortilla by folding two sides toward the centre and rolling the end closest to you over the filling.
Serve immediately or wrap in foil to keep warm.
