I N G R E D I E N T S
- 2 cups Raw Walnut Taco "Meat"
- 3/4 cup Mexican Cheese Spread (or something similar store-bought)
- 4 large collard greens (as big and fresh as possible)
- 1 cup alfalfa, broccoli, or radish sprouts
- 1 cup fresh cilantro
- 1/2 avocado
- 1/2 cup pickled red onion (or thinly sliced radish)
- 1/2 cup Red Salsa (or store-bought)
- Prepare vegan taco meat and cheese spread if you haven't already. For the cheese spread, we used the recipe for the spread and added a little hot water to thin. Be careful not to get the cheese too thin or it will make for extra-messy burritos.
- Place washed collard green leaves on a cutting board and cut off the large stems at the base. Then use a knife to thinly shave along the remaining stem at the base of the collard green to thin until pliable (this helps ease the rolling process).
- Place a collard green leaf on a cutting board and top with 1/2 cup raw taco meat, 1/4 cup sprouts, 1/4 cup cilantro, a couple slices of avocado, pickled onion (or radish), and a few spoonfuls Mexican Cheese Spread and Red Salsa (see photo).
- Roll one end of collard leaf over the fillings lengthwise. Then fold the ends in, roll again, and place wrap seam-side down on a serving plate. Repeat previous step with the remaining collard leaves and fillings.
- Best when fresh. Leftovers will keep covered in the refrigerator up to 2 days.
N O T E S
- Meal Type: Lunch, Dinner
- Serves: 4
- Total Time: 30 min
- Calories: 555
- Net Carbs: 20g
Vegan Collage Green Burritos This recipe comes together quick! It starts with big, fresh collard greens that have been stuffed with all the tasty things. Yes, lunch can really be this easy (and delicious). Serves 4 2 cups Raw Walnut Taco "Meat", 3/4 cup Mexican Cheese Spread, 4 large collard greens, 1 cup alfalfa, 1 cup fresh cilantro 1/2 avocado 1/2 cup pickled red onion 1/2 cup Red Salsa
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