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Black-Eyed Pea Collard Wraps With Pickled Vegetables and Ginger-Peanut Sauce [Vegan, Raw]

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These colorful pickled vegetables and black-eyed peas wrapped in a dark green collard leaf make a meal that'll catch everyone's eye. Pickling the vegetables adds tanginess, but it's not necessary — the wraps are amazing as they are, too. They're also perfect as a make-ahead light lunch that's light and flavorful.

Black-Eyed Pea Collard Wraps With Pickled Vegetables and Ginger-Peanut Sauce [Vegan, Raw]

This Recipe is :

Raw Vegan Vegan


For the Sauce:

  • 1/2 cup peanut butter
  • 2 tablespoons rice vinegar
  • 1 teaspoon maple syrup
  • 2 teaspoons freshly grated ginger
  • 2 tablespoons water
  • A couple dashes of sriracha
  • Salt, to taste

For the Wraps:

  • 6 large collard leafs, washed
  • 1 bunch of quick-pickled carrots
  • 1 bunch of quick-pickled beets
  • 1 15-ounce can black-eyed peas, rinsed and drained


  1. For the sauce, combine all of the ingredients, in a small bowl. Whisk to combine, making sure to smooth out any lumps from the peanut butter.
  2. Trim the center stem lengthwise so that the collard will be easier to wrap. Spread a spoonful of the peanut sauce on inner side of the leaf and then layer on the carrots, beets, and black-eyed peas.
  3. To wrap, fold in the sides of the leaf and roll up the leaf like you would with a normal burrito. Hold your wraps together with twine or a toothpick.





Plant-based recipes that are inspired by seasonal ingredients, farm-fresh produce, and just a touch of global flavor. Erin is the author and founder of Beetific Beginnings. There, she celebrates her passion for food with plant-based recipes that are inspired by natural, organic ingredients and seasonal produce. She also stresses the importance of cooking with passion and eating mindfully.



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