Meatless Monday: Vegetarian Kale Wraps

This a delicious recipe with an Italian feel and you would think this is meat because of the texture!  You can easily make this vegan by changing from an egg to flaxseed. We used what we had in the fridge! Also, we garnished with goat cheese which can be left out.

Have ready a flat pan, place tinfoil on top and spray with non stick.
Pre heat Oven to 375°

Start a pot of water to boil on medium while prepping food

Ingredients:

White organic mushrooms (7-8)
Organic red kale, chopped finely.

8 large kale leaves, Whole we used Organic Lacinato kale

One can garbanzo beans

Sunflowers seeds

Quinoa flakes

Organic free range egg, can be replaced with flaxseed to make it vegan.  More below on directions for the flaxseed mixture.

Truffle oil

Sage and Rosemary

Green onion

Parsley

One carrot

Roasted red pepper, garlic and tomato(we got this from our grocery store’s olive bar)

Almond Milk (can use regular milk or other substitute)

Prep:
Toss Kale, garlic and olive oil in bowl
Place on a lightly greased pan, bake for 5 min then stir and cook for 5 or so more minutes. Watch it, don’t burn but do crisp it. Photo for reference below.
Slice mushrooms, place in bowl. Add truffle oil, dry sage and rosemary.
Place on flat pan with sides and bake 15 min.

Drain garbanzos.
Pour in bowl. Add a couple pinches sea salt, coriander and cumin.
1/4 cup sunflower seeds(unless nut allergies)
Onion powder, garlic powder, turmeric, dash of clove.
Add the roasted kale from above.
Mash (we used hand masher)—not purée
Add:
One organic egg. (For vegan. 2 tbsp of flaxseed with 1/4 cup warm water, stir and let sit for 5 min then add to mix)
Quinoa flakes, 1/2 cup.
1/2 or one small shredded (grated)organic carrot.
Mushrooms and two sprigs of sage blended/puréed. Add to garbanzo mixture.
1/2 green onion, diced (white portion)
Handful of fresh parsley chopped. Mix well.

Sauce: one roasted garlic clove, one roasted red pepper and one roasted tomato, dash of olive oil. Blend in food processor. Add one cup almond milk (unsweetened) and blend. Add seasonings to taste, we added garlic powder. We also love heat so added paprika and cayenne.
When mushrooms finish,we added the juice from them to the sauce.

Kale wraps: Blanch kale leaves being used for wraps in boiling water. (Crack off bottom of stems first). Put in boiling water 3 at a time and leave in for one minute) then put immediately into cold water with ice for several minutes to get cold. We made 8 of these for two people.
Dry well with paper towels, laying flat.

Pour enough of the sauce to cover bottom of oven safe dish(we used a square corning ware casserole dish). Take handful of garbanzo mixture (or 1/4 cup) and form into oval shape. Place on underside of kale at end of leave and wrap, it’s ok if some is exposed. May vary in size. Line up on top of sauce. Cover with remaining sauce. We added a couple of fresh rosemary sprigs from our Rosemary bushes to top. Cover and bake at 375 for 30 minutes.