Garnished with a little sauerkraut and red Thai chili, this is a simple wrap with a lot of rich flavours.
For the collard greens
6 medium sized collard green leaves (e.g., 6″ long, 4″ wide)
Warm water to cover
1t coarse sea salt
For the filling
1T cooking oil
3/4t coarse sea salt, divided
1T fresh garlic, minced
1t fresh ginger, minced
1 dash liquid smoke
250g tempeh, shredded coarsely
1 medium eggplant, shredded coarsely (about 2 cups worth)
1 medium white potato, shredded coarsely (about 1 cup)
1T white vinegar
2 cups vegetable stock
A sprig of kombu (about 2″)
1/4 cup crunchy unsweetened, unsalted peanut butter
2T nutritional yeast
Sea salt and black pepper to taste
For the garnish
2T red Thai chili paste or other hot sauce to taste
Soak the collard leaves in warm, lightly salted water for about 15 minutes.
Remove, and set the collards aside to dry while you make the sauce.
Shred the vegetables and toss with 1/2t coarse sea salt.
Let stand ten minutes, and then drain any liquid.
Lightly rinse to remove some of the salt.
Shred the tempeh (it may crumble during the process –that’s fine).
Bring the oil to heat in a frying pan on medium-high with 1/4t coarse sea salt.
Add the garlic, ginger and smoke and fry for 2 minutes.
Add the eggplant, potato and tempeh.
Saute for 3-5 minutes or until the pan starts to brown.
Add the white vinegar and tamari and deglaze the pan.
Add the vegetable stock and kombu.
Cover reduce heat to low, and simmer for 40 minutes, stirring here and there.
After 40 minutes, the liquid in the pan should be quite reduced.
If not, remove the lid and cook until there’s only half a cup of moisture in the pan.
Remove the kombu.
Add the peanut butter and nutritional yeast and stir until well-combined.
Remove from head and let cool 5 minutes.
Season to taste.
Add 1/6 of the filling to each roll (about 2/3 cup give or
Garnish each roll with roughly 1T of sauerkraut and 1t of hot sauce.
Roll up like a burrito or temaki (a sushi hand roll) and serve.