Collard Green Wraps #vegan #vegetarian #soup #breakfast #lunch

Weekday suppers are a steady battle you need to make something that is moderately sound however brisk and simple. All things considered, collard green wraps to the salvage! In case you're searching for a supper that makes for incredible left overs the following day, this is it.

You can without much of a stretch scale this formula to make a ton of wraps. You realize the amount I love a formula that is adaptable as well and you can riff on this one. I've made this with my preferred blend of fixings, however you can generally swap them for whatever you have around. The key is to utilize a decent blend of new vegetables that have great crunch and surface and proteins.

I can't trust it's taken me this long to at last make collard green wraps however I've made them 3 or multiple times in the most recent month, they're that great and bravo!
Collard Green Wraps #vegan #vegetarian #soup #breakfast #lunch
Also try our recipe Roast Stuffed Pumpkin #vegan #vegetarian #soup #breakfast #lunch


  • 1 bundles of collard greens (pick the largest leaves you can find)
  • 1 cups of shredded carrots
  • 1/2 english cucumber, julienned
  • 1 package of hummus (about 10 ounces), or homemade hummus.
  • 1 package of extra firm tofu
  • alfalfa sprouts
  • 1 large avocado
  • 1/4 head of red cabbage, shredded
  • 1/2 cup of tahini
  • 1 clove of garlic
  • 1/2 lemon
  • Braggs amino acid or tamari
  • sea or kosher salt


  1. Make the tahini dipping sauce by combining the tahini, garlic, lemon and a pinch of salt in a food processor. Blend until smooth. Add a tablespoon of water and blend, keep adding a tablespoon of water at a time until the sauce is runny but still thick. Season to taste.
  2. Make the tofu by draining the tofu on paper towels and gently pressing the tofu to dry it out as much as possible. Let the tofu rest on layers of paper towels for 1/2 hour. Preheat the oven to 425 degrees. Cut in into thick 1/2 inch sticks and continue to pat the sticks to get rid of excess moisture and pour some grapeseed oil (or other neutral oil) on a baking sheet. Place the tofu sticks on the baking sheet and pour a little more oil and turn the tofu so that they’re coat lightly in oil. Drizzle a good amount of Braggs amino acids or tamari over the tofu and turn so that the tofu is coated. Sprinkle the sticks with just a little more salt. Bake for about 15-20 minutes until the tofu begins to brown and get crispy around the edges.
  3. Run the collard greens under boiling water. I have an automatic hot water spout but if you don’t just boil a large tea kettle of water and slowly pour the hot water over the leaves. Pat leaves dry.
  4. Run a pairing knife along the sides of the stem, removing the white stem. Be careful not to cut the collard green all the way in half.
  5. Flip the collard green leaf so that the dull side is facing up.
  6. Spread hummus down the collard green on both sides of the cut and then place a small handful of the carrots, cucumbers, avocado, alfalfa sprouts and cabbage in a short row across the middle of the leaf (lay them across where the stem was). Add a stick of tofu. Roll the collard green up like a burrito folding the edges in and then rolling the green up. If the leaf is too small you can just roll them up without folding in the sides. Cut the roll down the middle along where the leaf is already split.
  7. Serve with the garlic tahini sauce.

Read more our recipe Creamed Spinach Recipe #vegan #vegetarian #soup #breakfast #lunch

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