This recipe was made by our friend Lindsey Baruch, a Los Angeles based food photographer, recipe developer, food stylist + social media manager. She loves to share her travels, new recipes and restaurants on her Instagram page @lindseyeatsla. Outside of food, Lindsey participates in weekly kundalini yoga and loves going to electronic music concerts which you can find her sharing on her stories along with step by step recipes of what she's making for dinner.
Ditch the mince for a plant alternative. These collard wraps are meat free and dairy free—just veggies with a spicy tahini dressing. Prep the filling over the weekend then batch out for easy weekday lunches and dinners.
- 1 cup walnuts
- 1 cup mushrooms
- 1 tsp garlic
- 1 tsp paprika
- 1 tsp chili powder
- 1 tablespoon hot sauce
- 3 tablespoon Unsweetened Almondmilk
- 1/4 cup Nutritional yeast
Spicy Tahini Dressing
- juice of 1 lemon
- 1/3rd cup tahini
- 1 tablespoon Unsweetened Almondmilk
- 2 tablespoons Sriracha
- salt to taste
Fillings: cucumbers, carrots, bell peppers, avocado, cilantro, spicy tahini dressing
Blend or finely chop your walnuts and mushrooms. Place in a medium-hot skillet for 1-2 minutes. Add your garlic powder, paprika, chili powder, hot sauce, almond milk and nutritional yeast. Mix well and let the mushrooms and walnut sauté for 15-20 minutes. Set aside.
In the meantime, in a bowl mix tahini, hot sauce, lemon juice, almond milk and salt for your dressing.
Prep you wrap ingredients, stem your collard wraps and blanch in boiling water for 30 seconds. Slice your cucumbers, avocado and bell pepper. Assemble! Add all your components for the wraps and wrap like a burrito. Slice in half and serve with the tahini dressing.