Grounded Chow

Reuben Collard Green Wraps

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A hand holding half a reuben collard green wrap with two plates of wraps in the background on a white marble tile.

All the delectable components of a rueben, wrapped up in a collard green leaf. I’m a big fan of a collard green wrap for lunch. It’s one of those meals I feel I have to say, don’t knock it until you try it. Do I love a classic (vegan) rueben with rye bread? Absolutely. Is this version wildy delicious? Yup!

Savory tempeh, zingy horseradish cashew cheese, sauerkraut, and classic Thousand Island with a spicy twist. A wholesome, portable, deliciously healthy lunch.

If I lost you at collard green wrap, I urge you to give it a try! I was very skeptical the first time I tried it. A few bites into my first collard green wrap (loaded with hummus, tofu, and veggies) I was brainstorming every other thing I could stuff this leaf with. Collard greens are earthy and delicious, but much more mild than kale. Perfectly sturdy to wrap and fold as desired.

  • Cut the stem out
  • Overlap the leaves
  • Add the cashew cheese
  • Layer the tempeh
  • Add kraut and 1000 island
  • Roll like a burrito then cut in half

You can find the recipe for my horseradish cashew cheese here. It’s an easy to make and versatile cheese spread. Throw everything in a food processor or high powered blender and whiz away. If you have leftovers, add a thick spread to sandwiches or toss it with some macaroni for a quick mac n cheese.

An image of all the components needed to make a collard green reuben. Savory tempeh strips on a plate, collard green leaves, a container of horseradish cashew cheese, and a ramekin of Thousand Island all on top of a wood cutting board on a white marble background.

If you try this recipe, let me know what you think by commenting below or tagging me in your photos on Instagram, @groundedchow!

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Reuben Collard Green Wraps

A deliciously wholesome and light twist on a classic comfort. Creamy cashew cheese, savory tempeh, sauerkraut, and thousand island wrapped up in a collard green leaf.
Course Main Course
Cuisine Vegan
Servings 4 people
Author Mary Hauber

Ingredients

  • 4 collard green wraps
  • Horseradish cashew cheese https://www.groundedchow.com/horseradish-cashew-cheese-spread/
  • 2/3 cup sauerkraut
  • 12 oz Package of tempeh
  • 1/4 c liquid aminos or tamari
  • 1/2 T agave
  • 1 T evoo
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 T balsamic vinegar
  • 1/4 tsp smoked paprika

Thousand Island

  • 1/4 c mayo
  • 1 T ketchup
  • 1 T relish
  • 1/2 T sriracha optional
  • 1/4 tsp smoked paprika
  • 1/4 tsp garlic powder

Instructions

  • Make the tempeh marinade by whisking together tamari, agave, olive oil. balsamic vinegar, garlic powder, onion powder, and smoked paprika in a container. Slice the tempeh into thin strips and add to the marinade, making sure all pieces are coated. Set aside.
  • Prepare the Thousand Island dressing by mixing the mayo, ketchup, relish, smoked paprika, garlic powder, and optional sriracha in a small bowl. Place in fridge until you’re ready to assemble the wraps.
  • Heat one tablespoon of oil in a skillet over medium heat. Once hot, add tempeh strips and cook for two mins on each side, until nicely browned. Remove from heat.
  • To prep the collard leaves, cut the stem out of each leaf, but leave about two inches at the top so the leaf is still in one piece. Repeat with all four.
  • Assemble the wraps. Overlap the halves of the collard wrap. Add a thick layer of cashew cheese. Layer the tempeh strips, sauerkraut, and thousand island, dividing evenly among four wraps. Wrap starting from the side closest to you, tucking the ends as you go, just like a burrito. Enjoy!