How do I prepare the collard leaves for wrapping?

To make the collard leaves pliable, wash them thoroughly, cut off the protruding stem end, and then gently shave down the raised part of the spines on the underside with a paring knife until the surface is flat.

What ingredients are in the walnut pate?

The walnut pate is made from a blend of walnuts, chopped carrots, chopped celery, soaked sun-dried or dehydrated tomatoes, sea salt, cumin, and curry, all blended until smooth.

What is the best way to fold these raw veggie wraps?

After spreading the pate and vegetables down the center, fold over the top and bottom edges first, then wrap up the sides, tucking it tightly with every turn to secure the filling.

Can I make the walnut pate ahead of time?

Yes, you can prepare the walnut pate in advance and store it in an airtight container in the refrigerator for a few days, making assembly quicker when you're ready to make the wraps.

How should I store any leftover Raw Veggie Wraps?

Store any leftover wraps in an airtight container in the refrigerator for 1-2 days. Due to the fresh ingredients, they are best enjoyed soon after preparation and are not suitable for freezing.

9.4K Views 10 years ago

Raw Veggie Wraps With Walnut Pate
[Vegan]

LR By: Lena Ropp

Author Bio

Lena Ropp is a Founder of PureVeganFood, a health & wellness brand that advocates nourishment... Read More

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

Two vibrant raw veggie wraps, sliced in half to reveal a creamy walnut pate and colorful julienned carrots, celery, zucchini, and purple cabbage, neatly arranged on a plate.

For brands

Want to reach our audience?

Partner with One Green Planet →Not a brand? join our membership!

Discover more recipes with these ingredients

Walnut

Raw Veggie Wraps With Walnut Pate [Vegan]

236

Dairy Free

Vegan

These vibrant raw veggie wraps come together within minutes and are bursting with fresh, whole foods. A rainbow of vegetables is assembled and then and stuffed them into dark leafy greens. Raw green collards make an awesome wrap – they’re a natural, gluten-free, and a nutrient dense alternative to most... Read More

Ingredients You Need for Raw Veggie Wraps With Walnut Pate [Vegan]

For the Wraps:

4 large collard leaves
3-6 tablespoons walnut pate (recipe below)
1 carrot, julienned
2 stalks celery, julienned
1 zucchini, julienned
1/2 cup shredded purple cabbage

For the Walnut Pate:

1 cup walnuts
1 cup chopped carrots
1 cup chopped celery
4 soaked sun-dried or dehydrated tomatoes
A pinch of sea salt
A pinch of cumin
A pinch of curry

Build your own custom collections — save, add notes, customize and print!

Order with Instacart Download Our App

How to Prepare Raw Veggie Wraps With Walnut Pate [Vegan]

Place all the pate ingredients in a blender and blend until smooth.
Wash your collard leaves.
Cut off the protruding end of the stems.
Lay the leaves topside down on a cutting board.
Using a paring knife, gently shave down the raised part of the spines so the surface of the collard is nice and flat.
Spread 1-2 tablespoons of pate down the center of each leaf and distribute the rest of the vegetables evenly among the leaves, laying them parallel to the spines. Be sure to leave about an inch on each edge uncovered.
Fold over the top and bottom and then wrap up the sides tucking it tightly with every turn.
Slice in half with a sharp knife and serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.