You won't miss the beef or gluten in these plant base super hearty collard green burritos. Naturally gluten free, dairy free and packed with plant-base protein through a rainbow of veggies.
Collard Green Mushroom "Steak" Burritos: by Sarah Farsh June 28th, 2019
cooked quinoa or cauliflower rice (𝘧𝘳𝘰𝘻𝘦𝘯 𝘻𝘢𝘱𝘱𝘦𝘥 𝘪𝘴 𝘧𝘪𝘯𝘦)
Heat up nonstick skillet and dry sauté shrooms on high heat about 2min. Lower heat to simmer and add fresh minced garlic to top of shrooms and BLAA. Sauté on low heat, about 10-15min. Prep collard greens by rinsing, and shave thicker part of stalk away–midrib through petiole. Boil water in a skillet and dip your shaved collard leaves, one at a time, into water for a few seconds on each side to lightly soften so they’re easier to wrap and eat. Dice tomatillo, fresh garlic and cilantro in small bowl. Mix with fresh squeezed lime juice, salt and pepper for tomatillo sauce. In VitaMix or blender, blend 1/4 cup tahini, fresh garlic clove, handful cilantro, Celtic sea salt, and small splash of water for dressing. Lay one leaf down and build burrito with layer of quinoa, cooked shrooms, cabbage, tomatillo sauce and tahini dressing drizzle. Tuck left/right leaves in first, then scoop bottom leaf up and over to wrap continence in like a burrito. Slice and serve.
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