Leftover Series: Collard Quinoa Seitan Wraps (V, GF)
Every week, on Thursday’s I started doing this LIVE Facebook video where I would take all of my leftovers from my fridge and re-create or create something new with it all together. It’s become a fun project and my Facebook friends seem to really be a fan of it. So, in honor of that I think I’ll make this a regular weekly thing as long as I’m at home….shoot who knows where I’ll be and may want to reinvent something!
So this week I had a lot of leftovers because we were crazed this week and only had a couple meals at home. Here’s a list of my leftovers (some of which were not used)
In addition to my veggies, some of which I have on hand at all times to be able to make things on the fly like onions, spinach and garlic. I’m rarely out of these veggies!
I also have a stockpile of “fillers” or whole grains that I can use or add to anything. I’ll also be posting a veggie burger recipe that I used from all of my leftover sweet potatoes!
I always have brown rice, quinoa, beans, oats, and etc. on hand. Always! I’m literally never out. I usually also have flours of all sorts, including coconut flour, almond flour, chickpea flour, tapioca flour and etc. They are great binders and allow me to recreate meals with these types of ingredients.
To start, I usually plan ahead and prepare by chopping most of my ingredients. Making sure I have a base or binder (whole grains, or sometimes eggs, starch, and etc.) then I also make sure I have a protein (since I am vegetarian I use beans, lentils, quinoa, and etc.) however I allow for any “meat” additions to any of my recipes. Just because I’m going vegetarian, doesn’t mean you have to!
Now, let’s get to the ingredients I used for this dish.
1 bunch of collard greens
2 cloves of garlic
1 rainbow carrot
6-8 chopped mushrooms
1 cup vegetable stock
1 package of chorizo seitan
1 tsp sea salt
1 tbsp nutritional yeast
1 tsp miso paste
1 cup of chopped purple cabbage
1 cup cooked quinoa (1/2 cup uncooked)
1/2 tsp black pepper
2 tbsp avocado or olive oil
3 cups water
1/2 can unsalted tomato sauce
1/2 tsp dried basil
1 tsp miso paste
1/2 cup rice vinegar
Now I made excess cabbage, quinoa and this will be used for other dishes throughout the week since I couldn’t manage to fit it into these little wraps. Depending on the number of laves you have (I had 1 but only used 6 large ones in my 8x8 baking pan.
Bring 3 cups of water, 1 cup veggie stock to a boil. Add in 1 tsp miso paste and 1/2 tsp sea salt. Add 2 cups rinsed quinoa. Let simmer for approx 15 minutes or until soft.
Cut Purple cabbage in half. Continue chopping into small pieces. break apart in bowl and add 1/2 tsp sea salt. Continue massaging for about 5 minutes. Let set on counter covered for approx 1 hour + (this depends on how much time you have. you can do the night before or day before and leave it out or just a few minutes before. the longer it sits the more brown down it will be and softer it will be.
In a small saucepan combine 1/2 can of tomato sauce, 1 chopped garlic & 1/2 tsp basil. Let simmer for approx 3-5 minutes. Set aside.
In a large saucepan add oil and set burner to medium/low heat. Add in 1 chopped garlic & 1/2 chopped onion. Let simmer and brown.
Add in package of seitan and let simmer with onions & garlic.
Add in chopped mushrooms & carrots. Let simmer and soften
Add in cooked quinoa, stir and add in miso dressing, keep stirring for approx 3-4 minutes. Remove from heat.
Take an 8 x 8 baking pan and grease or add oil to bottom of pan.
Take collard leaves and roll each with quinoa veggie mixture and cabbage. Roll and place in baking pan. Continue for remaining leaves and stuffing.
Add marinara sauce over top of rolls
Bake for 20 minutes or until slightly softened.
Serve and enjoy!
I hope you enjoy this recipe! Make sure to tune into my Facebook Page for a LIVE session every Thursday! Also, make sure to follow along on Instagram for daily cooking tips, inspiration and see the live action on my Insta Stories!
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