No Bean Collard Green Wrap Sandwich
This recipe for filling to use to make a delicious vegan collard green wrap that uses no oil can also be made into patties and cooked in the over to make plant based - bean-less burgers.
Servings: 12 people
Cost: $5
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
- Preheat oven to 400°
- Drain can of tomatoes and saute onion in the liquid from the canned tomatoes until soft.
- Add the chopped carrots, roasted peppers and garlic and cook until soft for approx. 10-15 minutes.
- Combine all ingredients in a large bowl and stir to mix.
- Spread on a large collard green leaf with a center rib that you have peeled.
To Make Bean-Less Plant Based Burgers
- After mixing all the ingredients together, cover the bowl and let chill in the refrigerator for several hours or overnight.
- Make burger patties using a 1/2 cup of the mixture. Cooking time will depend on how thin or thick you make them.
- Place patties on a silicone mat or parchment paper covered baking pan.
- 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
When choosing your collard leaf/leaves, select the ones that are large enough to fill and roll that don't have tears or holes in them.
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.