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.

BARBECUE “PULLED” JACKFRUIT SANDWICH

SERVES 2 PORTIONS

3 cups (560 g) canned green jackfruit in water or brine

2 tbsp. olive oil

sea salt

2 garlic cloves

1/2 cup (150 g) vegan barbecue sauce, plus, extra for the sandwich

freshly ground black pepper

4 slices of bread

4 lettuce leaves

1 tomato, sliced

1 small red onion, finely sliced

NUTRITIONAL VALUES

Calories: 552kcal
Fat: 15.3g (2.1g S.Fat)
Carbs: 106g
Protein: 3.3g
Sugar: 22.8g
Sodium: 1229mg

METHOD

Place the jackfruit in a colander and drain thoroughly. Rinse with cold water and drain again. Shred into rough pieces with care. In a pan, heat the oil and sauté the jackfruit for 3–4 minutes over medium heat before seasoning with salt. Peel and crush the garlic, then sauté it briefly as well. Stir in the barbecue sauce, then cover and leave to simmer for 1 hour over low heat. Every now and then, give it a good stir and, if necessary, a splash of water. Season with salt and pepper to taste, then remove from the heat and set aside for 12 hours to infuse.

Toast the sliced bread briefly under the broiler or in the toaster, then spread with a small amount of barbecue sauce. Top each piece of bread with 1 lettuce leaf. Place the tomato, onion, and jackfruit "pulled pork" on top, and drizzle with barbecue sauce. Cover with the remaining lettuce leaves and the remaining slices of bread. Wrap the sandwiches in plastic wrap to take with you.

Canned jackfruit is available in Asian grocery stores. It is critical for this recipe to use young, green jackfruit that has been preserved in water or brine rather than syrup!