So I needed a way to use the rest of that beautiful purple kohlrabi I got at the farmer’s market this weekend. I spent some time googling recipes and decided kohlrabi slaw sounded like the best idea. Being a Southern gal, when I think slaw I think barbecue. In old days this would’ve been pulled pork topped with cole slaw inside a big soft bun. Now that pork is out of the question, I thought, why not make a nice barbecue marinade for the tempeh I have in the fridge and wrap all of that up inside a giant collard leaf? It doesn’t get more Southern than that.
To marinate 2 8-oz packages of soy & grain tempeh, sliced into 24 thin strips: In a bowl, whisk together:
- 4 oz canned tomato sauce (I used the Muir Glen organic kind)
- juice from one lime
- 2 1/2 tbsp apple cider vinegar
- 2 1/2 tbsp soy sauce
- 2 tbsp olive oil
- 3 tbsp agave
- 1 small serrano chile, minced
- 1 tbsp ground cumin
- dash cayenne
Combine marinade and tempeh in a large ziploc bag and refrigerate for at least 1 hour (but as usual, the longer the better).
When ready to bake, pre-heat oven to 350 degrees F and spray a large cookie sheet with cooking spray. Arrange the tempeh strips in an even layer, top with remaining marinade, cover with aluminum foil, and bake for about 45 minutes.
Assuming 6 servings and 2/3 of the marinade is consumed, per serving: 200 calories, 9 g fat, 16 g carbs, 15 g protein
This recipe was adapted from Cate’s World Kitchen (I did not use her recipe for cole slaw)
- 2/3 cup light coconut milk
- 1 heaping tbsp tahini
- juice from 1/2 of a large lemon
- 2 tbsp dijon mustard
- 1 heaping tbsp chopped fresh mint
- 1 tbsp agave
- salt, pepper, & celery seed to taste
- 4 small bulbs of purple kohlrabi, grated
- 3 carrots, grated (I found a bunch of multi-colored carrots on sale for $1.50 at the local grocery co-op and I thought they would be so pretty in the slaw so I used 1 purple carrot, 1 yellow carrot, and 1 orange carrot)
- 1 small Fuji apple, grated
In a large bowl whisk together all ingredients except vegetables. Add vegetables, toss to coat, and refrigerate for at least 1 hour before serving
Assuming 6 servings, per serving: 96 calories, 4 g fat, 16 g carbs, 2 g protein
This recipe was adapted from: Tasty Eats at Home
Pick a not-too-big/not-too-small collard leaf. Rinse it, chop off the bulky part of the stem, and gently trim the stem away from the inside of the leaf, being careful not to puncture through. This should make it easier to fold. Place 2 strips of BBQ tempeh and 1/3 cup kohlrabi slaw down one side of the leaf. Fold carefully like a burrito then slice gently in half. For dinner I had two wraps with a small side of brown rice. The boyfriend put the rice in his wrap which looked yummy also, but made it a bit too big to fold nicely.
461 calories, 14 g fat, 70 g carbs, 23 g protein
Hindsight: I think next time I will bake the tempeh and then toss it in the sauce. All of my sauce burned away, which sucks because it was pretty killer sauce and I really wanted the heat to come out in the wrap. This is most likely to do with my incredibly unstable old oven, but either way more sauce would’ve been ideal.