Ingredients
Directions
Toast the walnuts: If using, add the walnuts to a large stovetop skillet and heat on medium for 2 minutes, tossing occasionally to prevent them from burning.
Add the lentils, sage, onion powder, garlic powder, oregano, smoked paprika, and salt and pepper, if using. Stir until combined.
Add the water and parsley, stir and continue to cook until the water is absorbed, about a minute.
Remove from the heat and transfer the mixture to a food processor. Pulse 4–5 times until the lentils and walnuts are just about, but not quite, puréed.
Lay out your collard wraps and divide the lentil “sausage” between the four wraps, forming a line with the lentils down the middle of the wrap.
Divide the onions, tomatoes and cilantro, if using, between the four lentil sausage breakfast wraps.
Add a little hot sauce, if desired, and your favorite plant-based sauce over top of each, if desired (ideas in Chef’s Notes!).
To fold: Fold each end of the wrap inward about 1-inch toward the center (to lock the contents in and avoid them falling out when you’re enjoying the wraps). Then, starting with one edge of the greens, tightly roll the wrap around the contents to form a rollup.
Chef's Notes
Substitutions
Substitute another type of legume of choice for the lentils, such as kidney beans or black beans.
Use red bell peppers in place of tomatoes.
Instead of collard greens, use organic Swiss chard, Romaine, or kale.
Use another herb like parsley, basil, or chives in place of cilantro.
Make it spicy
Add one or two dashes of cayenne pepper or red pepper flakes to the mixture before blending in the food processor.
Nut-free
Omit the walnuts and either substitute ½ cup sunflower seeds for the walnuts or an additional ½ cup of lentils.
Storage
Store leftover lentil sausage in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Toast the walnuts: If using, add the walnuts to a large stovetop skillet and heat on medium for 2 minutes, tossing occasionally to prevent them from burning.
Add the lentils, sage, onion powder, garlic powder, oregano, smoked paprika, and salt and pepper, if using. Stir until combined.
Add the water and parsley, stir and continue to cook until the water is absorbed, about a minute.
Remove from the heat and transfer the mixture to a food processor. Pulse 4–5 times until the lentils and walnuts are just about, but not quite, puréed.
Lay out your collard wraps and divide the lentil “sausage” between the four wraps, forming a line with the lentils down the middle of the wrap.
Divide the onions, tomatoes and cilantro, if using, between the four lentil sausage breakfast wraps.
Add a little hot sauce, if desired, and your favorite plant-based sauce over top of each, if desired (ideas in Chef’s Notes!).
To fold: Fold each end of the wrap inward about 1-inch toward the center (to lock the contents in and avoid them falling out when you’re enjoying the wraps). Then, starting with one edge of the greens, tightly roll the wrap around the contents to form a rollup.
