A Fresh Take on Soul Food—Plant-Based & Powerful
These Plant-Based Soul Wraps deliver everything you crave in a comforting, flavor-forward meal—smoky, savory, and deeply satisfying, all while staying entirely plant-based. Wrapped in tender collard greens and filled with seasoned plant-based meat, this dish brings together earthy vegetables, hearty textures, and a vibrant poblano pepper sauce that ties everything together beautifully.
Paired with a smoky, herbaceous blended sauce and a savory filling, this dish is perfect for meal prep, weeknight dinners, or whenever you want something both nourishing and bold.
Ingredients
For the Collard Green Wraps
- Collard greens, blanched
- Dirty rice
- Savory walnut meat
- Pistachio red roasted pepper pesto
For the Filling
- 1 cup diced tomatoes
- 1 cup diced celery
- 1 cup diced onions
- 3–4 cloves garlic, minced
- ½ cup crushed walnuts
- 1–2 cups cooked rice
- 2 tablespoons oil (olive oil or preferred cooking oil)
- 1–2 cups plant-based meat
- 1 teaspoon paprika
- Salt, to taste
- 2 tablespoons tomato paste
- ½–1 cup water
- 1 tablespoon dried or fresh basil
For the Smoky Poblano Sauce
- 2–3 smoked poblano peppers, charred and peeled
- 2 tablespoons fresh dill
- 1–2 tablespoons red wine vinegar
- 2–3 tablespoons olive oil
- Salt, to taste
- Water, as needed to blend
Step-by-Step Instructions
1. Prepare the Collard Greens
- Bring a large pot of water to a boil.
- Carefully submerge collard green leaves into the boiling water for 1–2 minutes until softened.
- Remove and immediately place them into an ice bath to stop the cooking process.
- Drain and pat dry. Set aside.
2. Cook the Aromatics
- Heat oil in a large pan over medium heat.
- Add diced onions, celery, and garlic.
- Sauté until fragrant and softened, about 3–5 minutes.
3. Build the Filling
- Add diced tomatoes, crushed walnuts, and plant-based meat to the pan.
- Stir in paprika, salt, tomato paste, and basil.
- Mix well to combine all flavors.
4. Add Rice and Moisture
- Stir in the cooked rice.
- Add water gradually to help everything come together into a cohesive filling.
- Cook for an additional 5–7 minutes, allowing flavors to meld and the mixture to thicken slightly.
5. Prepare the Smoky Poblano Sauce
- Char poblano peppers over an open flame or in a hot cast-iron skillet until skins are blistered.
- Place in a covered bowl to steam for a few minutes, then peel off the skins.
- Add poblano peppers, fresh dill, red wine vinegar, olive oil, salt, and a splash of water to a blender.
- Blend until smooth and creamy. Adjust seasoning as needed.
6. Assemble the Wraps
- Lay a blanched collard green leaf flat.
- Add a portion of the filling to the center.
- Fold in the sides and roll tightly like a wrap or burrito.
- Repeat with the remaining leaves and filling.
7. Plate and Serve
- Spread a layer of smoky poblano sauce onto a plate.
- Place the collard green wraps on top of the sauce.
- Optionally, drizzle extra sauce over the wraps for added flavor.
Pro Tips & Suggestions
- Don’t over-blanch the collard greens—they should be tender but still sturdy for wrapping.
- Season every layer well to build deep, bold flavor throughout the dish.
- Chop walnut meat finely for the best texture and even distribution.
- Roll tightly to keep everything secure and easy to eat.
- Add extra pesto on top for a fresh, herby finish that elevates the whole dish.
About the Creator
This recipe is by William Atkins, the creative behind @thebraaiexperience. He’s known for crafting bold, culturally inspired dishes that blend traditional flavors with modern, plant-based techniques.
William Atkins | @thebraaiexperience