Are you wondering what AKT stands for? Let me shed some light! Avocado, Kale, Tempeh. Maple Tempeh to be precise. To top off this amazing little combination I wrapped it up with some fried shallots and frozen peas in a rice wrapper. (I admit I’m addicted to frozen peas. And shallots… and raisins but that’s beside the point.) If you don’t have any rice paper wraps, you can easily put these tasty stuffings into a pit or a classic sandwich with two pieces of bread!
AVOCADO KALE TEMPEH WRAPS makes two wraps:
- 1 teaspoon coconut or grapeseed oil
- 4 strips maple marinated tempeh
- 1 shallot, roughly chopped
- 2 large spring roll rice paper wraps (available at any Asian grocery or even Superstore in their ethnic food isle)
- 1/2 cup baby kale
- 1/2 avocado, sliced into 4 pieces
- 1/4 cup frozen peas
- salt and pepper
In a small skillet or cast iron pan, heat the coconut oil on medium heat. Place the strips of tempeh into the pan and cook for approximately two minutes or until browned (I liked mine crispy so I cooked them for a bit longer), flip and cook for another two minutes. Once the tempeh is cooked to your liking, remove the strips from the pan and add the shallots into the still hot pan and fry until fragrant and translucent (about three minutes).
To assemble the wraps, submerge a rice wrap into a bowl of hot water for about 10 seconds (you will feel the wrap change from crispy to noodle-like) and place on a clean tea towel. In the center of the wrap place half the kale, two strips of cooked tempeh, half the fried shallots, two avocado slices, half the peas and a pinch (or grind) of salt and pepper. Begin wrapping with the edge closest to you, flipping it away from you and onto the stuffings. Fold over the left then right sides and finally continue rolling the wrap away from you until the final edge adheres*. Repeat for the second wrap and enjoy!
*Note: The nice thing about using these wraps is that they attach to themselves. That being said, the worst part of using these wraps is that they attach to themselves… successfully using these wraps takes a bit of practice and some quick finger maneuvers. Nonetheless, they tasted wonderfully and were well worth the effort.