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This post is from the blog, InMyOwnStyle.com
How to prepare collard greens or any large leafy green and turn it into a healthy whole food, plant based wrap sandwich. No bread, no beans, no oil. It is a delicious meal that can be made even tastier when you add a side of baked sweet potato fries or roasted chickpeas and bowl of soup.
When people learn that I eat a whole food, plant based diet with no oil, I often get asked what I eat. They are surprised when I tell or show them what I eat in a day.
My favorite meal of the day is lunch and I have tried and made many salads, sandwiches soups and plant based burgers.
Some of the recipes I make, I don’t care for, so the recipe doesn’t make it into my recipe box.
Just as when I am DIY’ing around my house, I like to experiment with the recipes and make them in different ways than they were originally intended to be made.
This recipe for a bean-less, plant based vegan burger was one that I really liked. It is made with cooked black or purple rice, sweet potatoes and a can of roasted tomatoes and a few seasonings.
I have made it quite a few times and have found the mixture tastes just as good, not baked and made into a wrap using a tortilla or a collard green when I want to go without bread.
How to Turn a Collard Green into a Wrap
When choosing a collard leaf/leaves to make a wrap, select the leaves that are large enough to fill and roll that don’t have tears or holes in them.
Also look for leaves that look glossy and crisp, not dull and limp as the flavor and crunch of a fresh leave can really make the difference in the enjoyment of using greens to make a wrap.
The main rib of a collard green leaf is very thick and can make it hard to roll without snapping it in two. To avoid this from happening, use a paring knife or vegetable peeler to carefully thin the rib. Doing this will make the leaf easier to roll.
Optional: I do not do this, but you can also steam the collard green leaves so that they become easier to roll. Don’t steam for too long or they will become too soft – 30 seconds is what to aim for.
Once steamed, put the collard green in a bowl filled with ice water to stop the cooking. Then remove and lay the collard greens on a paper towel to dry.
Once the rib is thinned out, spread the mixture evenly over the center of the wrap so that it is about a half inch thick.
Note: If you are craving a hot lunch, warm up the mixture in the microwave first, then spread over the collard green leaf.
Then roll the wrap as you would a burrito.
Cut in half and enjoy.
Vegan Collard Green Wrap Recipe
The recipe makes a lot of burgers or filling for a wrap. I make half into burgers and freeze them and use the other half of the bean-less mix as a filling for wraps.
I have made this recipe with black rice and purple rice. Both were good, but I preferred the purple rice. I found both at my local supermarket. If yours doesn’t carry either – here is where you can purchase them:
- Black Rice
- Purple Rice
No Bean Collard Green Wrap Sandwich
Ingredients
- 4 cups black rice cooked. You can also use purple rice.
- 4 cups sweet potatoes cooked and mashed. Optional – Hanna or Japanese yam
- 1 -14.5 ounce can tomatoes Fire Roasted and diced and no salt if watching sodium
- 1 cup red onion finely chopped
- 8 cloves garlic minced
- 1 cup roasted red peppers in a jar – no oil. Option: red bell pepper – chopped
- 1 cup carrots shredded
- 1 tsp cilantro dried
- 12 tbsp nutritional yeast
- 4 tbsp chili powder
- 1 tsp cumin ground
- 1 tbsp SMOKED paprika – not regular paprika
- 1 tsp chipotle powder
Instructions
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Preheat oven to 400°
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Drain can of tomatoes and saute onion in the liquid from the canned tomatoes until soft.
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Add the chopped carrots, roasted peppers and garlic and cook until soft for approx. 10-15 minutes.
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Combine all ingredients in a large bowl and stir to mix.
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Spread on a large collard green leaf with a center rib that you have peeled.
To Make Bean-Less Plant Based Burgers
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After mixing all the ingredients together, cover the bowl and let chill in the refrigerator for several hours or overnight.
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Make burger patties using a 1/2 cup of the mixture. Cooking time will depend on how thin or thick you make them.
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Place patties on a silicone mat or parchment paper covered baking pan.
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Bake for 30 – 45 minutes or until you are able to turn them over without them falling apart or sticking. After you flip them – bake for another 20-30 minutes.
Notes
The main rib of a collard green leaf is very thick; using a paring knife or vegetable peeler, carefully thin the rib. Doing this will make the leaf easier to roll.
Spread the leaf out so that it is flat and then add your filling and spread it evenly over the leaf – not adding too much or it will be hard to roll.
Roll the wrap as you would a burrito. Cut in half and enjoy.
Optional: Steam the collard green leaves so that they become easier to roll. Don’t steam for too long or they will become too soft – 30 seconds is what to aim for.
Once steamed, put the collard green in a bowl filled with ice water to stop the cooking. Then remove and lay the collard greens on a paper towel to dry.
Whole Food, Plant Based Eating Benefits
If you have been thinking about eating more plant based foods, this article may help you in deciding to give it a try.
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