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Collard green tempeh rolls with almond butter dipping sauce.

Yields1 ServingPrep Time45 minsCook Time15 minsTotal Time1 hr

 8 oz block of tempeh
 5 large collard green leaves
 2 large carrots shredded (makes about 1 cup)
 2 medium beets (makes about 1 cup)
 1 cup shredded cabbage
 1 cup cucumber peeled and sliced thinly into 1 1/2 - 2 inch strips
 3 tbsp green onion
 ¼ cup basil
 ¼ cup cilantro
 ¼ cup tamari or soy sauce
 ⅛ tsp cayenne pepper
 1 tbsp agave or maple syrup
 1 tbsp rice vinegar or lime juice, optional
 2 tbsp Sesame seed or grapeseed oil
Dipping Sauce
 4 tbsp tamari or soy sauce
 ½ tsp sirarcha
 1 tbsp agave or maple syrup, sweeten to your preferred taste
 1 small garlic clove
 3 tbsp hot water, use enough to thin out sauce
1

First, soften your tempeh. This helps it absorb the marinade. To soften the temple, place it in a steamer basket or simmer covered in water or vegetable stock for 15 minutes. Meanwhile, whisk together the tamari, cayenne, and agave. Place tempeh in tamari marinade for 20 minutes. Toss both sides equally.

2

Add a couple of tablespoons of oil to a medium-hot skillet. Pan-fry tempeh until golden brown on both sides. If you don't want to use oil, you can bake the tofu in a 375-degree oven for about 20 minutes. Add any remaining marinade to tempeh before placing it on a lined baking sheet.

3

Once the tempeh is done, cool and thinly slice into 1 1/2 to 2-inch strips.

4

Line up all of your shredded vegetables on the counter so they'll be ready to place in the collard green. Squeeze the rice vinegar or lime juice over the vegetables and massage it in.

5

Begin boiling a large pot of water to put the collard greens in. Also, place some ice in a separate bowl of water.

6

Lay each collard green on a cutting board with the thickest part of the stem face up. Chop off the bottom stem and use a sharp knife to trim the rest of the stem in the middle.

7

Blanch the greens by submerging them one or two at a time in boiling water for about a minute and then remove and dip into the ice water. If you prefer, you can steam them. Either way, hitting them with heat and moisture will help soften them so they won't be so tough to eat.

8

Drain and dry off the collard greens with paper towels or clean kitchen towels.

9

Meanwhile, in a small bowl whisk together the dipping sauce ingredients: tamari, sriracha, agave, garlic, and slowly add the hot water until sauce is smooth.

10

After patting the greens dry, lay the greens with the stem facing down vertically. Near the bottom of the green, layer the tempeh, vegetables, green onions, and herbs.

11

With your hands, fold the collard green over the vegetables, tuck in the sides of the greens, and roll all the way over. You should see the green's seam in the middle. Cut the tempeh roll on either side of the seam, so you have two small rolls.

12

Serve rolls with the almond butter dipping sauce. For extra pop, garnish with sesame seeds

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