Vegan Wraps with Tempeh & Kale (High Protein, Easy to Make)

With over 40 grams of plant protein per serving, these vegan wraps with tempeh and kale are filling, delicious, easy to make, and ready in just 20 minutes!

Someone recently told me that the recipe for maple glazed tempeh from my first cookbook (Vegan Reset: The 28-Day Plan to Kickstart Your Healthy Lifestyle) is still one of their favorite ways to cook tempeh. I used to make it at least once a week and add it to wraps, veggie bowls and sandwiches, so I was inspired to revisit the recipe and pair it with garlicky kale and slaw for this high protein vegan wrap recipe.

Tempeh, which is made from fermented soybeans, is not as popular as it (in my opinion) should be. More so than the texture, most who dislike it, seem to attribute it to its taste. That’s why this recipe is the perfect way to win over the tempeh skeptics. It’s super flavorful and delicious! The soy sauce adds a little umami while the maple syrup gives it just the right amount of sweetness.

I recently made these spicy buffalo tofu tacos (if you haven’t tried them yet, I highly recommend it!) and it made me want to share even more easy high protein vegan lunch ideas. This recipe only takes about 20 minutes to make, but if you want it to be even quicker, or as I like to call it, a “Lazy Vegan” meal, then you can simply use mixed greens instead of the slaw and kale and you’ll be able to make these wraps in under 10 minutes!

Why You’ll Love These High Protein Vegan Wraps

These tempeh and kale wraps are super delicious and filling. In addition to being high in plant protein (with over 40 grams of protein per wrap), they’re also high in fiber, iron, calcium, potassium, vitamin C, and vitamin A.

The combination of the slaw, kale, tempeh, and cooling vegan Greek yogurt makes for a match made in heaven. Make these as your on-the-go lunch or simply a cozy and comforting meal at home.

Ingredient Notes & Substitutions

The following is an overview of the ingredients you’ll need to make these vegan wraps with maple glazed tempeh and kale, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.

Purple Cabbage Slaw Ingredients

• Red/purple cabbage: you can also use green cabbage or if you’re skipping the slaw, you can use mixed greens (in which case you wouldn’t need to add the lime juice, salt and pepper.)
• Lime: instead of lime juice, you could also use lemon juice.
• Salt & Pepper: salt and pepper is the only seasoning needed to make the slaw, but if you like your food extra spicy, feel free to add a diced jalapeño to the mix (as I did in this taco recipe, for example.)

Maple Glazed Tempeh Ingredients

• Tempeh: tempeh is a protein source made by fermenting soybeans, which essentially means that it’s a slightly less processed and firmer version of tofu. If you can’t find tempeh, you can use tofu, vegan “chicken” style strips, or seitan.
• Spices: salt, pepper, smoked paprika, garlic powder, onion powder, ground coriander.
• Other condiments: olive oil, soy sauce or tamari sauce (to make it gluten-free), liquid smoke (see the note on liquid smoke below)
• Sweetener: maple syrup. Instead of maple syrup, you could use brown rice syrup or coconut nectar.

🪵A note on liquid smoke: liquid smoke, which is made from collecting liquid droplets formed while smoking wood, is an excellent way to add a little smokey flavor to meatless dishes. In the U.S., you’ll find it at most regular supermarkets and health food stores. In Europe and other regions, it might be a bit harder to find, but it is sold in select organic or health food stores. Alternatively, you can purchase it online. A little goes a long way and it’s great in lentil dishes, mushroom dishes, and many other savory recipes.

Garlicky Kale Ingredients

• Curly Kale: instead of curly kale, you can also use lacinato (or “dino”) kale, collard greens, or Swiss chard.
• Garlic: you can press, mince, or slice your garlic cloves, keeping it mind that pressing them will give you the most intense garlic flavor. If you don’t have garlic cloves at hand, feel free to use garlic powder instead (about 1/4-1/2 teaspoon of garlic powder per garlic clove.)
• Olive oil, salt & pepper: instead of olive oil, you could also use avocado oil.

Ingredients To Serve

• Vegan/Dairy-Free Greek Yogurt:
• Protein Wraps:

How to Make These Vegan Wraps (Step by Step)

The following is a step-by-step overview of how to make these high protein vegan wraps. For a recap, be sure to check out the recipe card below.

Step One: Make the Purple Cabbage Slaw

To make the slaw, add the shredded/thinly sliced cabbage to a mixing bowl, then add the lemon juice, salt, and pepper.

Using a spatula, mix well until the cabbage is entirely coated in lime juice.

Next, optionally cover the bowl, then set aside until you’re ready to serve your high protein vegan wraps.

Step Two: Make the Maple Glazed Tempeh

Heat a nonstick skillet over medium heat and add the olive oil and cubed tempeh.

Cook for 3 to 4 minutes, until the tempeh start to turn golden and crispy.

TIP: you can start making the sautéed garlicky kale in a separate saucepan at this point.

Lower the heat to low and add the soy sauce, liquid smoke, and seasonings.

Mix well. If the liquids start evaporating quickly (this will mostly depend on the kind of pan you’re using), add the water and mix again. 

Cook for another 1-2 minutes, while continuing to mix so the tempeh doesn’t stick to the pan, then remove from the heat. Mix in the maple syrup and set aside.

Step Three: Make the Garlicky Kale

To a medium saucepan or skillet, add the olive oil and heat over medium heat.

Add the pressed garlic and sauté for 1-2 minutes.

Next, add the kale. (TIP: if you washed it right before using it, be sure to pat it dry with a kitchen towel first.)

Using a spatula, press the kale to mix it with the oil and garlic, then add salt and pepper to taste and sauté for about 2-3 minutes. Set aside.

Step Four: Bring it All Together

Gather the tempeh, slaw, kale, wraps, and vegan Greek yogurt and get ready to assemble and fold your high protein vegan wraps.

🌯 Note: Feel free to heat your wraps before serving!

Spread the vegan greek yogurt on each of the wraps.

Next, add the garlicky kale.

Once you’ve added the garlicky kale, add the tempeh.

Top it off with the slaw, then get ready to fold your wraps.  

TIP: the amount of lime juice used for the slaw is to ensure the cabbage is well coated, but when adding the slaw to your wraps, you can remove the excess liquid first to avoid your wraps becoming too soggy.

Now, fold your wraps, cut them in half or wrapt them up to enjoy later on!

Step Five: Serve & Enjoy Your Wraps!

If you’re planning on enjoying your high protein vegan wraps right away, serve them on plates and dig in!

Lazy Vegan Option (how to make this recipe even quicker and even easier!)

If you’re short on time or don’t feel like using more than one pan, you can simply omit making the slaw and garlicky kale and use fresh mixed greens instead (about 1-2 cups per wrap.) Feel free to also add chopped cucumber, bell pepper, and/or tomato to your liking!

High Protein Vegan Wraps FAQ (Frequently Asked Questions)

High Protein Vegan Wraps with Tempeh & Kale – Recipe Card

Use this card to save and/or print this recipe. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.