These tempeh rainbow veggie wraps are just as delicious, and just as healthy as they are beautiful! They are fun for the whole family to make and will delight your tastebuds with flavors of sesame, ginger, and lime. Because these wraps are naturally gluten free and vegan, they are a great option to serve for any dietary preferences! They can be enjoyed as an appetizer or even shine as the main course.
What do I need to make these wraps?
These wraps start out with a large collard leaf for the base! If you aren’t a fan of collard, this recipe is sure to turn you into one. If you can’t find collard leaves, you can also use rice paper wraps for an equally delicious result!
- Collard Leaves – Look for large collard leaves that are bigger than yo’ face. Try to find leaves that are 8-10″ long with few tears/holes/blemishes.
- Red Cabbage
- Mango
- Cucumber
- Romaine
- Cilantro
- Avocado
- Red Pepper
- Noodles – You can use rice noodles, vermicelli noodles, heart of palm noodles, or shirataki noodles
What type of sauce goes well with these Rainbow Veggie Wraps?
These wraps would go well with a variety of sauces, including sweet chili sauce, peanut sauce, soy sauce, or sriracha, but my favorite way to enjoy them is with this delicious Sesame Miso Ginger Sauce. To make the sauce, you will need just a few simple ingredients:
- Tahini – make sure to select a variety of tahini that is runny and not too bitter. I tend to find the roasted varieties of tahini are sweeter and more mild than the raw varieties.
- Maple Syrup
- Rice Vinegar
- Miso Paste
- Ginger
- Lime Juice
- Soy Sauce or Tamari
- Chili Garlic Sauce
- Sesame Seeds
If you love these wraps, be sure to check out my Rainbow Wraps with Peanut Sauce.
Ingredients
- 8 large collard green leaves
- 1 avocado, thinly sliced
- 1 yellow mango, thinly sliced
- 1/2 english cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup red cabbage, thinly sliced
- 2 cups romaine lettuce, coarsely chopped
- 1 cup cilantro, chopped
- 8 oz Miso Ginger Tempeh (can sub for regular tempeh, if desired. Simply slice and marinate in 1/4 cup soy sauce, 1 tbsp miso paste, and 1 tbsp grated ginger for 20 minutes)
- 4 oz noodles of choice, cooked and cooled I like to use vermicelli, soba, heart of palm, or shirataki noodles
Sesame Ginger Miso Sauce
- 3 tbsp tahini make sure to select a runny tahini that is not bitter
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tbsp white miso paste
- 1 tbsp ginger, peeled
- 1 lime, juiced
- 1 tbsp soy sauce, tamari, or coconut aminos
- 1 tbsp chili garlic sauce
- 2 tbsp water
- 1 tbsp sesame seeds
Instructions
- Cut broad stems off base of the collard leaves. Bring a large shallow pot of water to a boil. Submerge each leaf into the boiling water for 10-15 seconds until they turn a vibrant shade of green and then use tongs to transfer immediately to an ice bath. Set aside to dry.
- Lay one leaf at a time on a clean, dry surface with spine parallel to you. Layer the toppings in the middle in the order listed. Fold in the sides and roll tightly away from you keeping the seam side down. Repeat. Slice in half with a sharp knife if desired.
- Make the dipping sauce by adding all ingredients except the sesame seeds to a high speed blender and blending until smooth and creamy. Stir in the sesame seeds and season to taste.
- Serve the wraps chilled with dipping sauce! Can be stored in air tight containers for up to 5 days for easy lunches!
