"All of the veggies! Collard Green Veggie Rolls are a great way to get extra veggies and all of the colors of the rainbow into your family! Great for entertaining and picnics (think hand held kitchen sink salad), I'll definitely be making these for picnicking this holiday weekend. The secret to making these "user and eater friendly" is to parboil the leaves before rolling. Fortunately, the collards in my CSA have huge leaves. I make a yummy tahini miso dipping sauce (which easily converts to a peanut sauce) which always turns these into a huge crowd pleaser!"
Collard Green Veggie Rolls With Spicy Tahini Miso Dip
4
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From feedtheswimmers
This recipe was featured in our Vegan Weekly Meal Plan Newsletter - Looking for dinner ideas? Sign up here!
Serves 4
For the wraps:
1 head of collard greens
Assorted sliced vegetables (carrots, asparagus, bell peppers, sprouts, etc)
Protein of choice (optional)
Directions:
Parboil the leaves first using the stem as a handle. Pat dry, remove stem netting two wraps per large leaf. This makes them tastier, more pliable and very easy to work with! Fill with all of your favorite veggies and roll into a wrap. Serve with tahini miso dipping sauce (recipe below).
Spicy Tahini Miso Sauce:
1/4 cup good Tahini
1/4 cup water
1 heaping Tbs white Miso
1 Tbs coconut aminos
1 Tbs Rice Vinegar
1 tsp gf Tamari
1 tsp Maple Syrup
Squirts of Sriracha to taste
Sea Salt and Pepper to taste
Directions:
Whisk all ingredients together well and serve.