Luscious and green plant based collard green wraps with thai-infused flavors!
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)
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!
* these ingredients can be optional finishing touches 🙂
Keywords: thai, basil, ginger, green, collard, wraps, vegan, gluten free, tempeh, dairy free, simple