Collard Green Rolls with Sunflower Paté and Fiery Roasted Red Pepper Sauce


  • Collard green leaves

Sunflower Paté:

  • 2 c. raw sunflower seeds, soaked for 6 – 8 hours
  • 2 stalks celery, chopped
  • 1/2 c. diced red pepper
  • 3 Tbsp. freshly squeezed lemon juice
  • 1 small bunch fresh cilantro
  • 1 tsp. onion powder
  • 1 Tbsp. chicken-style seasoning
  • 1 tsp. sea salt


  • Matchstick carrots
  • Cut Romaine lettuce
  • Sprouts
  • Sliced avocados

Roasted Red Pepper Sauce:

  • 1 Tbsp. extra-virgin olive oil
  • 1/2 small onion
  • 1 clove garlic, peeled and chopped
  • 1 tsp. paprika
  • 1/2 tsp sea salt
  • 4 oz. jar of roasted red peppers
  • 3/4 c. vegetable broth
  • 1/4 c. vegan sour cream


  1. Remove stems from collard green leaves and blanch for 60 seconds.
  2. Place sunflower seeds, celery, cilantro, onion powder, red pepper, onion powder, chicken-style, sea salt and lemon juice into food processor and process until coarse or smooth, depending on your taste.
  3. In a medium skillet sauté garlic and onion in olive oil, adding paprika, roasted red peppers, salt and vegetable broth. Bring to a boil and add vegan sour cream.
  4. To make rolls, place a collard leaf rib side up, and add a couple of teaspoons of paté on the wide end. Top with some carrots, lettuce, sprouts and avocados. Tuck in sides and roll up. Serve with fiery roasted red pepper sauce.
Browse Theme(s): Vegetables Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.