Tempeh Tacos with a Collard Leaf “Tortilla”
Makes 4 large tacos (serves 2 if whole meal, 4 if you have side dishes)
4 large collard green leaves
1 T olive oil
;½ onion, chopped
½ red bell pepper, chopped
1 large carrot, chopped
3 garlic cloves, minced
1 c purple cabbage, shredded or chopped
1 package tempeh
1 T soy sauce
½ cup fermented nut “cheese”, hummus, or bean dip
1 small avocado, sliced
Salsa of your choice
Heat oil over medium heat, then add onion, bell pepper, carrot, and garlic. Sautee for about 8-10 minutes or until onion starts to become translucent. Add tempeh, cabbage and soy sauce. May add small amounts of water to keep it from sticking/burning.
You may carefully slice the spine of the collard leaf to make it more pliable, take care not to break the leaf.
Assemble the burrito, spread ¼ of the nut “cheese on one half, top with ¼ of the tempeh/veggie mixture, smear with salsa, and garnish with a few slices avocado.