Description
Delicious and nutritious vegan collard green burritos made with wholesome ingredients like raw walnut taco meat, vegan Mexican cheese spread, fresh sprouts, avocado, pickled red onion, and vibrant red salsa, all wrapped in fresh collard green leaves. This 30-minute, 8-ingredient recipe is perfect for a quick, portable lunch or snack that is gluten-free, raw, and inspired by Mexican flavors.
Ingredients
Main Ingredients
- 2 cups Raw Walnut Taco “Meat”
- 3/4 cup Mexican Cheese Spread (or a similar store-bought vegan cheese spread)
- 4 large collard green leaves (as big and fresh as possible)
- 1 cup alfalfa, broccoli, or radish sprouts
- 1 cup fresh cilantro
- 1/2 small ripe avocado
- 1/2 cup pickled red onion (or thinly sliced radish)
- 1/2 cup Red Salsa (or store-bought)
Instructions
- Prepare Ingredients: Prepare the raw walnut taco meat and vegan Mexican cheese spread if you haven’t already. For the cheese spread, add a little hot water to thin it slightly, but be careful not to make it too watery to prevent messy burritos.
- Prep Collard Greens: Wash the collard green leaves thoroughly. Cut off the large stems at the base. Use a knife to thinly shave along the remaining stem at the base to make the leaves pliable, which helps in rolling the burritos easily.
- Assemble Burritos: Place one collard green leaf flat on a cutting board. Top it evenly with about 1/2 cup of raw walnut taco meat, 1/4 cup sprouts, 1/4 cup fresh cilantro, a few slices of avocado, some pickled red onion or radish, and spoonfuls of the Mexican cheese spread and red salsa.
- Roll Burritos: Roll one end of the collard leaf over the fillings lengthwise. Then fold in the ends and continue rolling tightly. Place the finished burrito seam-side down on a serving plate. Repeat this process with the remaining collard leaves and fillings.
- Serve and Store: Serve the burritos fresh for the best taste and texture. Store leftovers covered in the refrigerator for up to 2 days.
Notes
- Use large, fresh collard green leaves for easier rolling and better texture.
- Adjust the amount of cheese spread and salsa to avoid overly soggy burritos.
- These burritos are best enjoyed fresh but can be stored refrigerated for up to 2 days.
- Feel free to swap sprouts or pickled vegetables to suit your preferences.
- This recipe is naturally gluten-free, vegan, and raw-friendly.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Entrée, Snack
- Method: No-Cook
- Cuisine: Mexican-Inspired, Gluten-Free, Raw, Vegan
