How long does raw veggie wraps with walnut pate [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve raw veggie wraps with walnut pate [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

Can I make raw veggie wraps with walnut pate [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is raw veggie wraps with walnut pate [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does raw veggie wraps with walnut pate [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

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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

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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

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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.