Fricassee Chickpea & Cauliflower Collard Wraps
- 1 16 oz bag frozen cauliflower thawed
- 1 15 oz can chickpeas drained and rinsed
- 10 large collard green leaves
- 1 medium yellow onion diced
- 3-5 cloves garlic minced
- 2 scallions thinly sliced
- 2 tbsp ketchup
- 2 tsp smoked paprika
- 2 tsp tamari sauce soy sauce or liquid aminos will work as well
- 2 tbsp agave nectar brown sugar or maple syrup will work as well
- 2 tsp vegan chicken boullion we use Jada Chicken Salt
- 2 tsp dried thyme
- 1 tsp dried oregano
- 1/4 cup water or vegetable broth
- Heat a large saute pan over medium high heat. Add water or broth and bring to a strong simmer. Add garlic, onions, and scallions and saute for about 5 minutes until fragrant.
- Add all spices, sauces, and sweeteners to the pan. Mix until well combined and simmering.
- Add chickpeas and cauliflower to the pan. Stir until well coated with the fricassee sauce. Reduce to medium-low heat and cook for about 15 minutes.
- Remove lid and increase heat to medium-high. Saute for about another five minutes until liquids in the pan have reduce by half. Turn off heat and set aside.
- Thoroughly wash collard green leaves with water and cut stems from the bottoms of the leaves. Place leaves in a large dish. Bring about 6 cups of water to a boil. Carefully ladle the hot water into the dish until the leaves are completely covered. Allow to soak for about a minute until leaves are bright green and pliable. Drain and rinse the collard greens in cold water immediately and lay on clean tea towels to dry.
- To assemble the wraps, lay one collard green leaf on a plate. Spoon about ⅓ cup of Fricassee Chickpeas and Cauliflower into the center. You can also add a variety of fillings like shredded cabbage, quinoa & beans, roasted plantains, or roasted sweet potatoes. Fold the base and tip of the collard green in towards the center - they should overlap the filling by 1-2 inches on either side. Take the long end of the wrap and roll it like a burrito. When you are finished rolling, place the wrap seam-side-down on the plate.
- This dish can be served immediately or made in advance and served chilled.
Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.