These Autumn Harvest Collard Green Rolls feature a seasonal brown rice pilaf rolled into collard leaves for handheld packages of fall goodness.
This post is sponsored by Annie Chuns. All opinions are my own.
Can you believe Thanksgiving 2020 has come and gone? If you have leftover cranberry sauce from any of your holiday meals, these insanely delicious vegan collard green rolls are the perfect thing to make to use it up. These collard rolls are filled with gorgeous brown rice pilaf with butternut squash, pecans, dried cranberry and shredded carrot, all rolled into a collard leaf.
And because these convenient little packages of handheld autumn goodness need a sauce for dipping, I used our leftover cranberry sauce from Thanksgiving dinner to make a zesty dipping sauce by mixing it together with Annie Chun’s Orange Sauce.
If you don’t have leftover cranberry sauce, I included directions in the recipe for how to make a simple one from scratch. Then simply combine it with about 1/4 cup of the orange sauce. It’s optional but adds a wonderful citrusy, slightly spicy note to the sauce.
Why you’ll love these Autumn Harvest Collard Green Rolls
This dish is:
- healthy AF
- made with 100% plant-based, nourishing ingredients
- super satisfying
- can be eaten hot or cold
- big on fall/winter flavors
Tips and tricks for making
I used Annie Chun’s Sprouted Brown Rice for the savory filling. Because it cooks in the microwave in just one minute, it makes preparation of these rolls a breeze!
To make the collard green rolls, bring a pot of water to a boil. Blanch the collard leaves for about 2 minutes to soften, then drain and run them under cool water. When the leaves are cool enough to handle, they will be pliable and easy to roll!
More seasonal vegan recipes to make:
- vegan butternut squash mac & cheese
- loaded baked potato cauliflower soup
- creamy vegan roasted pepper pasta
- vegan maple pumpkin pop tarts
If you make these Autumn Harvest Collard Green Rolls, leave a comment and rating below, and share it on Instagram with #LePetitEats!
Autumn Harvest Collard Green Rolls
Autumn Harvest Collard Green Rolls feature seasonal wild rice pilaf rolled into collard leaves for handheld packages of fall goodness!
For the collard green rolls:
- 8 collard green leaves
- 1 1/2 cups cooked brown rice
- 1 cup butternut squash roasted and diced
- 1/4 cup dried cranberry
- 1/4 cup pecans
- Salt and pepper to taste
- 1 cup shredded carrot
For the cranberry-orange sauce:
- 1/2 cup fresh cranberries
- 1/2 cup sugar
- 1/4 teaspoon ground cinnamon
- Pinch of salt
- 1/4 cup orange sauce (optional)
Bring a large pot of water to a boil. Remove and discard thick stems from collard greens and place leaves in boiling water. Blanch for about 2 minutes or until just tender. Gently remove leaves from water and drain in a colander.
In a large bowl, toss together rice, acorn squash, dried cranberry and pecans. Season to taste with salt and pepper and set aside.
Lay a collard leaf on a work surface and top with about 2 tablespoons of shredded carrot followed by 1/4 cup-1/3 cup of rice mixture depending on the size of the leaf. Roll up, starting with the large end of the leaf and rolling it over the filling, tucking in the ends, like a burrito. Repeat with remaining leaves and filling.
To make the cranberry sauce, combine sugar, cranberries, cinnamon and salt in a medium saucepan and bring to a boil. Reduce heat and simmer for about 10 minutes, until cranberries begin to pop. Remove from heat and let cool (sauce will thicken). Stir in orange sauce, if using.
Transfer sauce to a food processor. Puree until smooth. Serve with collard rolls.