Grilled Tempeh Collard Wraps With Mango Salsa and Spicy Almond Butter Sauce (Edit recipe)

This delicious plant-based recipe from our friend Lauren with @flora_and_vino is a delicious harmony of vegan ingredients with a spicy almond butter sauce and mango salsa that pair perfectly together. If you are not vegan, you can definitely use her lime-cilantro marinade on chicken, shrimp, etc. You can also use regular tortillas if collard wraps are not available. Enjoy this recipe on your next meatless Monday!

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	249
Fat:	17 g
Carbohydrates:	12 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	288 mg
Fiber:	2 g
Sugars:	2 g
Calculated for total recipe.

by Georgia Grinders

View original recipe

Serves: 3-4

Ingredients

1 bunch Collard Greens

Lime Cilantro Tempeh Marinade

8 oz Tempeh, cut into 12 triangles
.5 Lime, juiced
2 Tbsp Rice Vinegar
1 Tbsp Cilantro, finely chopped

Mango Salsa

1 Mango, ripe, sliced
.5 Red Onion, diced
.5 cup Green Bell Peppers, diced
.5 cup Cilantro, chopped
1 Lime, squeezed

Spicy Almond Butter Sauce

.333 cup Almond Milk
.25 cup Almond Butter, (Original or Salt Free)
2 tsp Soy Sauce
2 tsp Lime Juice
1 tsp Sriracha

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Rinse and pat dry the block of tempeh and slice into 6 triangles, then slice each triangle in half width-wise.
Whisk the lime juice and white rice vinegar in a 9 x 13 glass baking dish.
Add the tempeh triangles, covering with the marinade, and top with 1 TBS fresh chopped cilantro.
Allow to marinade for at least 1 hour or overnight, flipping once halfway.
While the tempeh is marinating, chop all ingredients to make the mango salsa and mix together.
Store in the fridge to allow the flavors to meld until ready to serve.
Blend your Spicy Almond Butter Sauce by adding all ingredients to a high speed blender and pulsing until smooth and creamy. Add more almond milk to thin your sauce or almond butter to thicken.
Rinse your collard greens and pat them dry. Trim the woody stem flush with the leaf and shave the protruding core.
Heat a grill pan over medium high. Add the marinated tempeh to the pan and cook for 5 minutes on each side, until each side has nice grill marks. Brush frequently with any remaining marinade to keep the tempeh from drying out from the heat. If you don't have a grill pan, you can sauté in a regular pan instead.
To serve, divide grilled tempeh among collard leaves and top with mango salsa and spicy almond butter sauce.
Add optional toppings such as hot sauce, avocado, or red cabbage.
Store leftovers separately in the fridge for 2-3 days.