Description
Collard greens with mushrooms and vegan grounds, smothered in marinara, and baked to perfection. Perfect for an elevated plant-based dinner!
Ingredients
- 6 large OR 8 small collard greens
- 1 TBSP avocado oil
- 1 lb plant-based grounds
- 1 small onion, diced
- 16 oz. baby bella mushrooms, sliced
- 3 cloves garlic, minced
- 1 flax egg (1 TBSP ground flaxseed + 3 TBSP filtered water)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- pinch of cayenne pepper
- 2 cups Eden Foods Organic Spaghetti Sauce
Instructions
- Rinse the collard greens and chop off the stem where it meets the leaf. Using a paring knife, shave down the backside with a knife to remove as much of the tough protruding core as you can.
- Blanch the leaves by dipping in boiling water for 30 seconds, then plunging into ice water to stop the cooking. Set aside.
- Heat a large skillet over medium with a drizzle of avocado oil. Add the plant-based grounds to the skillet and break them apart. Cook for 6-8 minutes, or according to package instructions, until the grounds start to brown. Turn off the heat and set aside.
- In a separate skillet, add the remaining avocado oil and heat over medium. Add the mushrooms and onions and season with garlic powder. Sauté for 8-10 minutes, until the mushrooms are soft and the onions are translucent.
- Preheat the oven to 350°F and prepare a casserole dish for baking.
- In a large mixing bowl, whisk up the flax egg and allow it to sit for 5 minutes to gel. Add in the cumin, paprika, and cayenne pepper and whisk to combine. Stir in the plant-based grounds and mushroom and onion sauté until you have a chunky well-combined filling.
- To assemble, add one steamed collard leaf to a plate and fill with a heaping ½ cup of the mixture. Starting at the base, fold the leaf over filling, fold in the sides, and then keep rolling into a tight cylinder. Repeat with the remaining leaves and filling.
- Pour half of the marinara sauce into the casserole dish, spreading it into an even layer. Tightly pack the stuffed collard wraps into rows. Top the rolls with remaining sauce and tightly cover the pan with aluminum foil. Bake for 60 minutes.
- Store leftovers in an airtight container and reheat before serving.
Notes
Recipe adapted from Tone It Up
- Prep Time: 15 mins
- Cook Time: 75 mins
- Category: Dinner, Entree
- Method: Stovetop, Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free