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Plant-Based Collard Green Wraps with orange mustard sauce

Collard green wraps are a healthful and versatile dish often used in vegetarian and vegan cuisine. They are created by using large collard green leaves as a substitute for more traditional wrap options such as tortillas or pita bread. This substitution not only reduces the calorie and carbohydrate content but also increases the nutrient density of the meal since collard greens are high in vitamins A, C, and K, as well as calcium, iron, and fiber.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Salad
Cuisine French
Servings 4 people
Calories 436 kcal

Equipment

  • 1 oven
  • 1 rimmed baking sheet

Ingredients
  

  • 1 large eggplant cubed
  • 1/2 tsp smoked paprika
  • 1/2 head red cabbage thinly sliced
  • 1/2 tsp dried thyme
  • 3/4 cup dry millet rinsed
  • 4 collard leaves washed and dried
  • 2 medium carrots thinly sliced
  • 2 radishes thinly sliced
  • 1 tbsp mustard
  • 1 cup cooked chickpeas drained
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • For Orange Mustard Sauce
  • 1 tbsp mustard
  • 2 tbsp fresh chives chopped
  • 1 tsp orange zest
  • 2 tbsp soy yogurt unsweetened
  • 2 tbsp orange juice
  • Kosher salt to taste
  • Freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 400° F. Place a piece of parchment paper in a rimmed baking sheet.
  • Toss eggplant with dried thyme, smoked paprika, salt and pepper and then place in a single layer in the prepared baking dish and roast until soften and crispy around the edges, for about 3 minutes.
  • Meanwhile, cook the millet according to the direction on the pack and set aside.
  • Combine the mustard, fresh chives, orange zest, soy yogurt, orange juice in a medium mixing bowl and whisk until well mixed. Season dressing with a pinch of salt and pepper and stir well.
  • Taste and make the necessary adjustment, add more orange juice for a sweeter sauce or more mustard for spicier sauce.
  • To assemble, fill each collard leaf with a dollop of millet. Add a spoon of smoky roasted eggplant, chickpeas, carrots, radishes, cabbage and then drizzle the sauce over it and fold the leave. Serve and enjoy.

Notes

Note: you can use greens like kale lettuce, or swiss chard, to wrap the filling.
If you cannot fiind millet around you, use any other cooked greens you can
lay your hands on. Use a toothpick to stick each wrap
Keyword eggplants, red cabbage, smoked paprika