Using collard greens to wrap the tempeh not only gives a boost of nutrition, but adds to the southern flare of this recipe, which comes from Jenné Claiborne, a guest chef at Catskill Animal Sanctuary who taught the class, Southern Cooking. Check out the other recipes from class:
Watermelon Gazpacho Raw Georgia Peach CobblerPreheat oven to 350°F. Lightly oil a baking pan, and place tempeh in and cover with BBQ sauce. Cover the pan with foil, and bake for 30 to 45 minutes.
Coat sliced potatoes and carrots with olive oil, then spread on a baking sheet, and bake for 35 minutes.
While the tempeh and veggies are cooking, slice the stalk out of the collard leaves. To do so, place the leaf on your cutting board, and using a sharp knife, slice horizontally down the length of the leaf. The leaf will still be whole, but the center stalk will be much thinner.
When the tempeh and roasted veggies are cooked allow to cool for 15 minutes. To make the wraps, place the collard leaf on a flat surface, fill it with tempeh, sweet potato, carrot, and red cabbage. Roll to close tightly.
Preheat oven to 350°F. Lightly oil a baking pan, and place tempeh in and cover with BBQ sauce. Cover the pan with foil, and bake for 30 to 45 minutes.
Coat sliced potatoes and carrots with olive oil, then spread on a baking sheet, and bake for 35 minutes.
While the tempeh and veggies are cooking, slice the stalk out of the collard leaves. To do so, place the leaf on your cutting board, and using a sharp knife, slice horizontally down the length of the leaf. The leaf will still be whole, but the center stalk will be much thinner.
When the tempeh and roasted veggies are cooked allow to cool for 15 minutes. To make the wraps, place the collard leaf on a flat surface, fill it with tempeh, sweet potato, carrot, and red cabbage. Roll to close tightly.
