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This simple recipes post was sponsored by my friends at Thrive Market, an online retailer of wholesome foods and natural products. I started working with Thrive Market nearly 2 years ago after becoming a fan and loyal customer. Prices are 25-50% lower than health food stores, and they deliver right to your door. I like that they give a free membership to a family in need when you purchase yours. Click here to get 25% off your next order, plus free shipping, and a free 30 day membership.
5 Ingredient Vegan simple recipes BBQ Tempeh Collard Wraps |

Following up on last week’s easy vegan recipe post, I’ve raised the bar by creating 3 very delicious 5 ingredient vegan recipes. I admit, creating simple recipes using just 5 ingredients is not easy. I wanted to avoid store-bought sauces and blends, but also wanted to provide variety so the recipes are not boring. I happen to know a thing or two about creating these extremely simple recipes—I wrote an e-book a few years ago that is filled with 25 awesome recipes using 5 ingredients each. Check it out! 

This round up of 5 ingredient recipes includes 2 entrees (one that can be enjoyed as an appetizer), and a dessert. I cannot choose my favorite because they’re all so stellar. 

5 Ingredient Vegan simple Recipes Tahini Cookies |


Obviously the concept of using 5 ingredients for a recipe is great for those who want to save time and money. But it’s also great if you’ve got guests coming over and want to prepare a number of simple recipes that will still impress. Limiting yourself to 5 ingredients doesn’t have to mean you’ll compromise flavor or nutrition. Take for example the Sweet Potato Green Curry recipe: tender sweet potatoes, chickpeas, and collard greens cooked to perfection in a coconut green curry sauce. I mean… And the tahini cookies happen to be one of the most popular recipes on my blog, only this 5 ingredient version streamlines the original recipe, which features sweet potato and cinnamon. The collard wraps are absolutely delicious, and a great way to eat nutrient-dense collard greens raw. You can do a lot with just 5 ingredients! 

I hope you enjoy these recipes as much as I do. Please let me know what you think of them, and feel free to expand on the 5 ingredient vegan concept or make substitutions. For example, beets, carrots, and broccoli can be added to the curry, or tofu can be used in place of chickpeas. Have fun & bon appétit!

Thrive Market sells a number of the wholesome products that I used for these recipes. I have linked them on the Thrive Market website.

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Barbecue Tempeh Collard Wraps | 5 Ingredient Vegan Simple Recipes

By: Jenné
Another option for the collard leaves is to blanch them before using for the wraps. This will make the collard leaves easier to bend. However, I prefer the raw collards because they've got a nice fresh crunch, while the blanched ones tend to be chewier.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 wraps


  • 1 bottle of your favorite barbecue sauce, about 1 1/2 cups
  • 1 package of tempeh, thinly sliced
  • 1 carrot, shredded
  • 1/4 red cabbage, very thinly sliced
  • 6-8 large collard green leaves, bottom stem removed, and rib thinly sliced (see video for clarification)


  • Place the barbecue sauce and tempeh slices in a sauce pan and stir well to coat.
  • Cover and simmer the tempeh in the sauce on low-medium heat for 20 minutes, or until tempeh is tender.
  • Fill a collard leaf with 2-3 slices of tempeh, and about 1/4 cup each of carrots and red cabbage.
  • Wrap it like a burrito, folding over the edges to make sure the filling does not come out.
  • Roll tightly, then complete with the remaining filling. Serve immediately, or later.
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Sweet Potato Thai Green Curry | 5 Ingredient Vegan Simple Recipes

Prep Time: 2 minutes
Cook Time: 25 minutes


  • 1 tbsp coconut or grapeseed oil, oil doesn’t count toward the 5 ingredients
  • 3 tbsp Thai green curry paste, buy it here
  • 2 cups cubed sweet potato, about 1 1/2-2 potatoes
  • 1 can chickpeas, drained & rinsed (1 1/2 cups cooked chickpeas)
  • 1 can full-fat coconut milk, buy it here
  • 1/2 bunch collard greens, stems minced and leaves thinly sliced (keep them separate after chopping


  • Warm the oil in a skillet, wok, or frying pan.
  • Add the curry paste, and stir to let it fry for 30 seconds.
  • Add the sweet potatoes, chickpeas, coconut milk, collard stems, and 1 1/2 cups water. Place a lid on the pan and bring it to a simmer on low-medium heat.
  • Cook for 15-20 minutes or until the sweet potatoes are tender.
  • Add the collard leaves and cook another 5 minutes.
  • Season to taste with salt or soy sauce then serve as is or over rice or noodles.
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5 from 4 votes

Chocolate Tahini Cookies | 5 Ingredient Vegan Simple Recipes

Prep Time: 3 minutes
Cook Time: 10 minutes



  • Preheat oven to 350°
  • Stir together the tahini and maple syrup in a medium-sized mixing bowl.
  • Add the remaining ingredients, and stir well until you have a sticky batter.
  • Dampen your hands and form into flattened cookie shapes, about 3 tablespoons of batter per cookie.
  • Place the cookies onto a baking sheet lined with parchment paper.
  • Bake for 10-12 minutes, and cool before enjoying.
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About Jenne

I’m a Georgia Peach living in Los Angeles (by way of NYC), with an insatiable love of sweet potatoes, travel, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy-to-make vegan recipes.

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  1. I love you @SweetPotatoSoul:disqus ! You rock + you’re doing your due diligence in educating the black/brown community with your recipes >>

    1. Congratulations!! Thank you so much for letting me know about your blog. Good luck!!

  2. Fabulous!! Your subs were perfect. I love tempeh best with a heavy seasoning like bbq, jerk, or curry. Cuts that bitterness for sure 🙂