Seitan-Stuffed Collard Greens
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serving Size: 6 Stuffed Collards
Collard greens, like kale and other greens, detoxify the liver and cancer-causing chemicals in our body.
1 8-ounce package seitan (Westsoy brand preferred)
6 large collard leaves, thick part of stem cut out
1 cup sweet potato, boiled until tender
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
Pinch of sea salt
1 tablespoon sage
2 teaspoons thyme
1/4 cup dried cranberries
1/2 walnuts, chopped
1/4 cup mirin
Sea salt and black pepper to taste
1/2 cup vegetable stock
Grind seitan in a food processor until it’s in small pieces. Heat oil in a skillet over medium heat and sauté carrots and celery for 2 minutes with salt.
Add spices and sauté 2 more minutes. Stir in seitan, dried cranberries, mirin, and walnuts and cook for 2 minutes. Stir in sweet potatoes. Season with sea salt and pepper.
Preheat the oven to 350 degrees F. While stuffing is sautéing, heat a small amount of water in a large pot and bring to a boil. Add 1 collard green and submerge completely under boiling water. Pull out and side aside. Continue with rest of collard greens.
To roll, lay collard green flat on cutting board with the stem facing down. Put filling towards the bottom near the stem, leaving empty space on all four sides. Fold over the left and right side over the filling, then roll up tucking filling as you go. Place collard in a 8x8 baking dish. Continue with rest of collard leaves. You may have stuffing left over. Pour vegetable broth in the bottom of dish, cover with foil, and bake for 20 minutes.
Serve with Apple Chutney.
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
Serving Size: 6 Stuffed Collards
Collard greens, like kale and other greens, detoxify the liver and cancer-causing chemicals in our body.
1 8-ounce package seitan (Westsoy brand preferred)
6 large collard leaves, thick part of stem cut out
1 cup sweet potato, boiled until tender
1 tablespoon olive oil
1 carrot, diced
1 stalk celery, diced
Pinch of sea salt
1 tablespoon sage
2 teaspoons thyme
1/4 cup dried cranberries
1/2 walnuts, chopped
1/4 cup mirin
Sea salt and black pepper to taste
1/2 cup vegetable stock
Grind seitan in a food processor until it’s in small pieces. Heat oil in a skillet over medium heat and sauté carrots and celery for 2 minutes with salt.
Add spices and sauté 2 more minutes. Stir in seitan, dried cranberries, mirin, and walnuts and cook for 2 minutes. Stir in sweet potatoes. Season with sea salt and pepper.
Preheat the oven to 350 degrees F. While stuffing is sautéing, heat a small amount of water in a large pot and bring to a boil. Add 1 collard green and submerge completely under boiling water. Pull out and side aside. Continue with rest of collard greens.
To roll, lay collard green flat on cutting board with the stem facing down. Put filling towards the bottom near the stem, leaving empty space on all four sides. Fold over the left and right side over the filling, then roll up tucking filling as you go. Place collard in a 8x8 baking dish. Continue with rest of collard leaves. You may have stuffing left over. Pour vegetable broth in the bottom of dish, cover with foil, and bake for 20 minutes.
Serve with Apple Chutney.
