I’m beyond excited to bring you these delectable Easy Thai Ginger Collard Green Wraps!
Think luscious, vibrant, clean and green… my favorite way to eat! They’re sure to make the perfect lunch or light dinner. I’m in love with the simplicity of this recipe, yet it’s bursting with flavor from the fresh basil and fresh ginger. Nothing smells better than fresh basil… it’s intoxicating!
My goal was to keep the ingredients minimal but use the freshest herbs and veggies possible for the true flavors to shine through. Sometimes, the simpler the better when it comes to recipes such as these. You want the natural flavors to be the star instead of covering them up with heavy sauces.
So that’s what I did! The scrumptious recipe calls for veggies, tempeh, fresh basil and ginger, coconut aminos (a great alternative to tamari or soy sauce) and rice vinegar. It doesn’t need anything else! You could add fresh lime or a light drizzle of natural peanut butter to take it up a notch, but you don’t have to because they’re perfection either way 🙂
Enjoy the mixture on it’s own, in a collard green wrap (as pictured) or alongside brown rice/quinoa for a more filling meal. Make it how you like.
I hope you enjoy! Also, this is great for the follicular or ovulatory phases 🙂
Prep Time:
Yield:
Category:
Method:
Cuisine:
Print
PinDescription
Luscious and green plant based collard green wraps with thai-infused flavors!
Ingredients
1 tablespoon coconut oil
2 scallions, chopped
1 tablespoon freshly minced ginger
1/4 cup chopped fresh basil
1 zucchini, diced
1 head broccoli florets
5 mushrooms, diced
1/2 package of tempeh
3 tablespoons coconut aminos (or tamari/soy sauce)
1 tablespoon rice vinegar
1 cup broccoli slaw (optional)
3–4 collard green wraps
* fresh lime juice (optional)
* peanut butter drizzle (optional)
Instructions
Add coconut oil to a large pan and turn heat to medium.
Once hot, stir in the scallions and cook for 2-3 minutes. Then stir in the fresh ginger and basil and cook for 2 minutes. Add in the zucchini, broccoli, mushrooms and tempeh.
Let cook for 5 or so minutes, then add in the coconut aminos, rice vinegar and optional broccoli slaw. Cook 3-4 more minutes, until all veggies are soft. Turn off heat.
Assemble the mixture by adding it to the middle of the collard green wraps (cut off the stem too). Add the optional fresh lime juice and light drizzle of peanut butter, and wrap it up like a burrito!
Notes
* these ingredients can be optional finishing touches 🙂
Keywords: thai, basil, ginger, green, collard, wraps, vegan, gluten free, tempeh, dairy free, simple
pin for later:
These look so yummy and fresh! I will definitely have to try them out soon. Thanks for sharing, hope you have a great weekend.
-Kate
https://daysofkate.com/
★★★★★