Reuben Collard Green Wraps
A deliciously wholesome and light twist on a classic comfort. Creamy cashew cheese, savory tempeh, sauerkraut, and thousand island wrapped up in a collard green leaf.
Servings 4 people
Ingredients
- 4 collard green wraps
- Horseradish cashew cheese https://www.groundedchow.com/horseradish-cashew-cheese-spread/
- 2/3 cup sauerkraut
- 12 oz Package of tempeh
- 1/4 c liquid aminos or tamari
- 1/2 T agave
- 1 T evoo
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1 T balsamic vinegar
- 1/4 tsp smoked paprika
Thousand Island
- 1/4 c mayo
- 1 T ketchup
- 1 T relish
- 1/2 T sriracha optional
- 1/4 tsp smoked paprika
- 1/4 tsp garlic powder
Instructions
- Make the tempeh marinade by whisking together tamari, agave, olive oil. balsamic vinegar, garlic powder, onion powder, and smoked paprika in a container. Slice the tempeh into thin strips and add to the marinade, making sure all pieces are coated. Set aside.
- Prepare the Thousand Island dressing by mixing the mayo, ketchup, relish, smoked paprika, garlic powder, and optional sriracha in a small bowl. Place in fridge until you’re ready to assemble the wraps.
- Heat one tablespoon of oil in a skillet over medium heat. Once hot, add tempeh strips and cook for two mins on each side, until nicely browned. Remove from heat.
- To prep the collard leaves, cut the stem out of each leaf, but leave about two inches at the top so the leaf is still in one piece. Repeat with all four.
- Assemble the wraps. Overlap the halves of the collard wrap. Add a thick layer of cashew cheese. Layer the tempeh strips, sauerkraut, and thousand island, dividing evenly among four wraps. Wrap starting from the side closest to you, tucking the ends as you go, just like a burrito. Enjoy!