Ingredients
Method
First, make the tempeh
- Cut the tempeh into slivers, and steam for 10 minutes. In the meantime, in a baking casserole dish, combine the rest of the tempeh ingredients. When the tempeh has finished steaming, toss everything together and bake at 350 degrees for about 20-25 minutes until the tempeh is golden brown. (For more in-depth tutorial, check out my blog post here).
Next, make the slaw
- Combine all the slaw ingredients together and mix well.
Prepare the cabbage leaves
- Carefully cut along the stem and remove it. Every leaf should give you two collard roll ups. I used 2 large leaves which left me with 4 collard roll ups (which I then cut in half).
- Dip the half-leaves in boiling water for about 1-2 minutes until they are bright green. Quickly submerge them under ice water so that they stop cooking. When cool to the touch, place them on a cutting board and gently pat them dry on both sides.
Lastly, assemble the roll ups
- Lay the cabbage leaves dark side down. To each of these, add a layer (I do this to look like a square in the leaf, top to bottom, but giving ample room on the sides to roll) thin out a good dollop of the roasted red pepper hummus, then cole slaw, tempeh, and pickled red onions and cucumber. Add the cilantro on top. Gently roll up the leaf from one side to the other to form a roll up. Plate these roll ups with the seam down.