Vegan Wraps with Tempeh & Kale (High Protein & Easy to Make)
With over 40 grams of plant protein per serving, these vegan wraps with tempeh & kale are filling, delicious, easy to make, and ready in just 20 minutes!
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Servings: 2 Servings
Ingredients
Purple Cabbage Slaw
- 4 ounces (115 g) Purple Cabbage thinly sliced or shredded
- 1 Lime the juice
- ¼ teaspoon (0.25 teaspoon) Sea salt
- ¼ teaspoon (0.25 teaspoon) Ground black pepper
Maple Glazed Tempeh
- 2 teaspoons Olive oil
- 8 ounces (225 g) Tempeh cubed
- 2 teaspoons Liquid smoke
- 2 teaspoons Soy sauce or tamari sauce (to make it gluten-free)
- ½ teaspoon (0.5 teaspoon) Garlic powder or minced garlic clove (1 clove per 1/2 teaspoon garlic powder)
- ½ teaspoon (0.5 teaspoon) Onion powder or chopped green onion (1 green onion per 1/2 teaspoon onion powder)
- ¼ teaspoon (0.25 teaspoon) Smoked paprika
- ¼ teaspoon (0.25 teaspoon) Ground coriander
- ¼ teaspoon (0.25 teaspoon) Sea salt
- 1 pinch Ground or cracked black pepper or to taste
- 2 tablespoons Water or to taste
- 1 tablespoon Maple syrup
Garlicky Sautéed Kale
- 1 teaspoon Olive oil
- 2 Garlic cloves pressed or minced
- 2 cups Kale washed and chopped
- 1 pinch Sea salt or to taste
- 1 pinch Ground or cracked black pepper or to taste
To Serve
- 2 Vegan protein wraps or a gluten-free wrap alternative
- ¼ cup (60 ml) Vegan Greek Yogurt unsweetened
Instructions
Make the Purple Cabbage Slaw
- Add the shredded or sliced cabbage to a mixing bowl and add the lime juice, salt, and pepper. Mix well using a spatula or spoon, until everything is well incorporated. Cover and set aside.
Make the Maple Glazed Tempeh
- To a medium skillet or non-stick pan, add the olive oil and cubed tempeh and cook over medium heat for 3-4 minutes, or until the tempeh starts to turn golden and crispy. Note: 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.
Make the Sautéed Garlicky Kale
- To a medium saucepan, add the olive oil and heat over medium heat. Add the pressed garlic and sauté for 1-2 minutes, then add the kale (Note: 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.
Bring it All Together, Serve & Enjoy
- Spread the vegan greek yogurt on each of the wraps (optionally, feel free to heat the wraps first). Next, layer the garlicky kale, tempeh, and slaw. Fold your wraps, cut in half and enjoy! 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.
Notes
- To make this a "Lazy Vegan" meal, omit the slaw and garlicky kale and use mixed greens (about 1-2 cups per wrap) instead.
- If you're storing these wraps for later, be sure to fold them tightly and then wrap them in foil so they don't fall apart. Alternatively, you can store the maple glazed tempeh, garlicky kale, and slaw in the fridge separately and then build your wraps right before serving.
- The nutrition info is based on the kind of protein wrap (Body & Fit’s Vegan SmartProtein Wraps) and Vegan Greek Yogurt (Kite Hill's unsweetened plant-based Greek Yogurt) I used. So yours might vary a little.
- For a gluten-free version, be sure to use tamari sauce instead of soy sauce and GF wraps like these from Free.
Nutrition Per Serving
Nutrition Facts
Vegan Wraps with Tempeh & Kale (High Protein & Easy to Make)
Serving Size
1 wrap
Amount per Serving
Calories
571
% Daily Value*
Fat
26
g
40
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
5
g
Monounsaturated Fat
8
g
Sodium
988
mg
43
%
Potassium
829
mg
24
%
Carbohydrates
50
g
17
%
Fiber
9
g
38
%
Sugar
11
g
12
%
Protein
41
g
82
%
Vitamin A
2873
IU
57
%
Vitamin C
63
mg
76
%
Calcium
250
mg
25
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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