Barbecue Tempeh Collard Wraps | 5 Ingredient Vegan Simple Recipes
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Cook time
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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.
Serves: 2-4
  • 1 bottle of yourfavorite barbecue sauce, about 1½ cups
  • 1 package of tempeh, thinly sliced
  • 1 carrot, shredded
  • ¼ red cabbage, very thinly sliced
  • 6-8 large collard green leaves, bottom stem removed, and rib thinly sliced (see video for clarification)
  1. Place the barbecue sauce and tempeh slices in a sauce pan and stir well to coat.
  2. Cover and simmer the tempeh in the sauce on low-medium heat for 20 minutes, or until tempeh is tender.
  3. Fill a collard leaf with 2-3 slices of tempeh, and about ¼ cup each of carrots and red cabbage.
  4. Wrap it like a burrito, folding over the edges to make sure the filling does not come out.
  5. Roll tightly, then complete with the remaining filling. Serve immediately, or later.
Recipe by Sweet Potato Soul by Jenné Claiborne at