30 Minute Vegan Chana Masala

This colder weather has me craving cozier dishes, and this Vegan Chana Masala TOTALLY hits the spot. Chana masala is a combination of chana (chickpeas), tomatoes, and masala (a blend of north Indian spices). These ingredients are cooked together with onion, garlic, and ginger for a flavorful tomatoey stew. I was inspired to make this dish after having an authentic version at a local Nepalese restaurant, and I’m so glad I did. My recipe is simple, fast, easy to make, and full of flavor, and delicious alongside basamati rice, veggies, or toasted naan.

vegan chana masala

What is masala?

Masala is a very warm, fragrant and earthy blend of spices originating from northern India. This blend can be used in a variety of dishes including roasted veggies, tomato and cream based stews, stir frys, and more. The main components can vary but typically of masala seasoning is made with:

  • Cardamom
  • Cinnamon
  • Coridander
  • Cloves
  • Cinnamon

You can make a masala seasoning by combining these spices yourself, or use a chaat masala or garam masala blend.

ingredients for chana masala

I love this recipe because it is hearty and filling, full of plant protein, and high in fiber. It is absolutely delicious any time of day. I have even had the leftovers for breakfast with avocado and steamed spinach. Chana masala can also be served inside a wrap or you can add vegetable broth to enjoy as a soup.

What do I need to make Vegan Chana Masala?

  • Onion
  • Ginger
  • Garlic
  • Jalapeno or Chili Pepper
  • Cumin Seed
  • Mustard Seed
  • Ground Cumin
  • Turmeric
  • Coriander
  • Garam Masala
  • Canned Chickpeas
  • Canned Diced Tomatoes
  • Tomato Paste
  • Lemon Juice
  • Cilantro
  • Basmati Rice
  • Naan
chana masala one pot easy

Chana Masala can be served in a variety of ways. Traditionally, it is served with basmati rice and naan, but I also love it with massaged kale, fresh greens, or roasted veggies, like cauliflower!

chana masala recipe

30 Minute Vegan Chana Masala

30 minute, one pot chana masala made with tomatoes, chickpeas, spices, and herbs
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: Indian, Nepalese
Keyword: chickpea curry, chickpea masala, one pot vegan dinner, vegan indian food, vegan recipes
Servings: 6
Author: jackfruitfulkitchen

Ingredients

  • 1 yellow onion, finely diced
  • 4 cloves garlic, minced
  • 2 TBSP ginger, minced
  • 1 jalapeno or chili pepper, finely diced adjust for desired spice
  • 1 tsp cumin seed
  • 1 tsp mustard seed
  • 2 tsp coriander
  • 1 tsp ground cumin
  • 1 1/2 tsp salt
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 TBSP garam masala
  • 2 15 oz cans chickpeas, drained
  • 28 oz can diced tomatoes
  • 1 TBSP tomato paste
  • 1/2 lemon, juiced
  • 1/2 bunch cilantro, chopped plus more for garnish

To Serve

  • basmati rice, cooked according to package
  • garlic naan, gluten free if desired

Instructions

  • Heat 1 TBSP of oil or water (if oil free) in a large skillet over medium low heat.
  • Add in onion, garlic, ginger and jalapeño and sauté for 3-4 minutes until fragrant and tender. Add in seeds and spices and cook for another minute or so, adding additional water or oil if needed to deglaze.
  • Pour in chickpeas, tomatoes and tomato paste and bring to a simmer. Cook, uncovered for 15 minutes until desired thickness is reached. Season to taste and stir in cilantro.
  • Serve hot alongside rice, greens or veggies and top with fresh cilantro.
Tried this recipe?Let us know how it was!
vegan shakshuka made with mina

10 Minute Vegan Shakshuka

Vegan shakshuka is the ultimate one-pan, nutrient-rich dish that can be enjoyed any time of day. Breakfast, lunch, dinner, or my favorite… brunch! I love to serve it for brunch because its a total crowd pleaser and with Mina Shakshuka sauce it is so easy to make.

vegan shakshuka

Shakshuka is a rich and flavorful tomato sauce that is typically used to poach eggs, but this delicious vegan version swaps the eggs for tofu. A traditional shakshuka recipe includes tomatoes, roasted red peppers and spices and can take over an hour to prepare from scratch! While its worth the wait, I know many of us do not have time for that! I love to use Mina Shakshuka sauce because its just as delicious as the recipes I’ve made from scratch, but I can enjoy authentic, flavorful shakshuka in just 10 minutes.

vegan mina shakshuka

How to make Vegan Shakshuka

As I mentioned, traditional shakshuka recipes can take over an hour, but follow the few simple steps below for a recipe thats just as tasty, full of authentic flavor, and ready in no time.

mina shakshuka
shakshuka recipe
vegan shakshuka made with mina
vegan shakshuka traditional
  1. Start by scrambling your tofu. For an easy step-by-step guide, check out my tofu scramble tutorial here. Set aside.
  2. Heat a small cast iron skillet over medium low heat. Optional to spray with a light coat of olive oil.
  3. Pour in your jar of Mina Shakshuka and bring to a gentle simmer.
  4. Make 4 little wells, and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  5. Remove from heat and garnish with vegan feta, fresh avocado and cilantro.
mina brunch tofu

How to serve Shakshuka

One of the best things about shakshuka is that it’s incredibly versatile. You can enjoy it by itself, alongside toasted bread or naan for mopping up the tasty sauce, or with salad, mixed greens, or my favorite: massaged kale. The bold and vibrant sauce pairs so well with the refreshing and tender kale and makes the perfect light and healthy, plant based brunch. As the weather gets cooler, we make shakshuka even more frequently because its so warm and comforting.

10 Minute Vegan Shakshuka

This authentic shakshuka is an authentic, easy to make one-pan dish made with Mina Shakshuka sauce.
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Course: Breakfast, brunch, Dinner
Cuisine: moroccan
Keyword: shakshuka, tomato stew, vegan brunch, vegan shakshuka
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 8 oz extra firm tofu
  • 1 TBSP nutritional yeast
  • 1/2 tsp kala namak indian black salt
  • 1/8 tsp turmeric (for color)
  • 1 jar Mina shakshuka sauce
  • 2 TBSP vegan feta
  • 1/4 C fresh parsley, chopped
  • crusty bread or naan, toasted

Instructions

  • Heat a small amount of oil or water in an 8" cast iron skillet over medium low heat.
  • Crumble your tofu into the skillet and season with nutritional yeast, salt and turmeric. Scramble for 3-4 minutes until golden. Transfer to a plate and wipe out your skillet.
  • Return to heat and pour in jar of Mina shakshuka sauce. Bring to a gentle simmer. Use a wooden spoon to make 4 small wells and spoon your tofu into each one. Cover and cook for 2-3 minutes.
  • Remove from heat and garnish with vegan feta, avocado slices and fresh cilantro. Spoon into bowls alongside fresh greens (optional) and serve with crusty bread or naan for dipping.
Tried this recipe?Let us know how it was!

Creamy Lentil Curry With Roasted Butternut Squash

Jumping head first into November with a Creamy Lentil Curry recipe that will warm you from the inside out! This lentil bowl is easy to make and topped with caramelized butternut squash which makes it the perfect November meal.

creamy curry lentils with Roasted Butternut Squash

This is definitely one of those recipes that you will be excited to make again the very second it’s gone. Like many soups and stews, it actually gets better the second and even third day, so it is wonderful for leftover or to meal prep ahead of time for easy, healthy lunches. The curry powder, ginger and turmeric provide such bold, sweet and earthy flavors that you will want to add a spoonful of this stew on everything from roasted veggies, to rice, to greens.

spices for creamy lentil curry with butternut squash

What do I need to make this Creamy Lentil Curry?

  • Curry Powder: This ground spice blend is a mixture of turmeric, chili powder, coriander, cumin, ginger and pepper.
  • Kaffir Lime Leaves: These dried or frozen leaves have a spiced, bright citrus flavor that is a lot lighter than a bay leaf and perfect for brightening curries. You can find kaffir lime leaves at most spice stores, online, or at many asian food stores.
    • Note: If you do not have kaffir lime leaves, you may substitute 1 1/2 tsp of lemon/lime zest for each lime leaf.
  • Whole Cumin: Whole cumin provides much bolder bursts of flavor when you bite into the individual seed, compared to ground, so I like to use a combination of both.
  • Ground Cumin
  • Turmeric
  • Paprika
  • Cayenne
  • Red Lentils: Lentils are small legumes that are full of protein, fiber, and minerals. There are many types of lentils but red or yellow are best for this recipe as they have the shortest cook time.
  • Tomatoes
  • Water
  • Coconut Milk: Canned, full fat coconut milk will achieve the creamiest and most flavorful result in this recipe.
  • Tomato Paste
  • Chili Garlic Sauce
  • Carrot
  • Onion
  • Garlic
  • Ginger
creamy lentil curry with butternut squash perfect for fall

How to serve this Creamy Lentil Curry:

These creamy lentils are amazing on their own, but pair beautifully alongside basmati rice or massaged kale. I love to top them with a sprinkle of pumpkin seeds, fresh cilantro, sliced cucumber, and my favorite addition: roasted butternut squash. The sweet and caramelized flavor of the squash pairs wonderfully with the spiced, earthy, bold lentils and brings a lovely seasonal aspect for fall. You can mix the roasted squash into the lentils after cooking, or place on top when serving.

How to roast Butternut Squash:

how to prep butternut squash
how to cut butternut squash
how to slice butternut squash
how to roast butternut squash

Butternut squash has to be one of my favorite varieties of winter squash. Its sweet taste and creamy texture are delicious in so many different recipes. This wonderful taste is greatly enhanced after being roasted in a 400 degree oven. The edges become caramelized and the inside of each cube is tender, creamy and sweet. It can oftentimes seem daunting to peel and cube a large, firm squash, so don’t shy away from pre-cubed, store bought options, but for a step by step guide (with photos) of how to peel and prep your own, follow my tutorial here.

lentil curry meal prep

Can these lentils be made ahead of time?

YES! I actually RECOMMEND making it ahead of time as it actually gets better after 24-48 hours! After a day or two, the flavors and spices are married together for a bold and complete harmonious flavor. This means it’s perfect to make for meal prep! Make a big batch on Sunday and you will be enjoying delicious, warm curry all week long. Store each ingredient separately in airtight glass containers.

red lentil yellow curry

Creamy Lentil Curry With Roasted Butternut Squash

A gluten-free, vegan, one-pot lentil stew that is topped with caramelized butternut squash.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Course: Dinner, lunch
Cuisine: Indian
Keyword: daal, dal, fall stew, lentil stew
Servings: 8
Author: jackfruitfulkitchen

Ingredients

Roasted Butternut Squash

  • 1 large butternut squash, peeled, deseeded, and cubed
  • 1 TBSP avocado oil or olive oil
  • 1 tsp salt and pepper

Lentil Curry

  • 1 TBSP coconut oil or vegan butter
  • 1 red onion, finely diced
  • 4 garlic cloves, minced
  • 2 TBSP fresh ginger, minced
  • 2 tsp cumin seed
  • 1 tsp ground cumin
  • 1 TBSP curry powder
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp cayenne optional, for extra spice
  • 1/2 tsp salt and pepper
  • 1 TBSP tomato paste
  • 1 1/2 C red lentils
  • 14 oz can diced tomatoes, with juices
  • 28 oz water
  • 3 kaffir lime leaves
  • 14 oz can full fat coconut milk
  • 1 TBSP chili garlic sauce
  • 1 carrot, shredded
  • 1/2 C cilantro, finely chopped

To Serve

  • massaged lacinto kale
  • pumpkin seeds
  • cucumber, sliced
  • fresh cilantro
  • basmati rice
  • naan bread

Instructions

  • Preheat oven to 425 and line a baking sheet with foil.
  • Spread cubed squash on baking sheet. Drizzle with oil and season with salt and pepper. Coat evenly. Place in oven and roast for 30-40 minutes until golden.
  • Warm a large dutch oven or pot over medium low heat. Melt butter or oil.
  • Add in onion and sauté until fragrant. Add in garlic, ginger and seasonings. Sauté for 1-2 more minutes. Stir in tomato paste and lentils to combine.
  • Pour in tomatoes and water and add in lime leaves. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring occasionally.
  • Once your lentils have thickened, add in coconut milk, chili garlic sauce, shredded carrot and cilantro. Gently simmer for 5 more minutes. Season to taste.
  • Serve hot over massaged kale and/or rice topped with roasted squash, fresh cilantro, and pumpkin seeds.
Tried this recipe?Let us know how it was!
sweet chili gluten free vegan cauliflower

Gluten Free Vegan Sweet Chili Cauliflower

This delightfully crispy, flavorful, restaurant-style sweet chili cauliflower is truly TO DIE FOR! It is a vegan spin on coconut shrimp with sweet chili sauce and you’re going to love it. It’s just as delicious as your favorite restaurant app, way healthier (baked not fried and lower in sodium), less expensive, and ready in 35 minutes! Plus it’s gluten free AND vegan!

crispy sweet chili cauliflower

What Makes This Sweet Chili Cauliflower Healthier Than Restaurant Options?

Since this recipe is baked, not fried, it is totally oil free and much lower in fat. The sauce is also much lower in sodium, and the florets are very lightly breaded with an organic, gluten-free rice flour and water mixture, so this dish is also lower in calories and carbs. Because this recipe is veggie based, it is also higher in nutrients!

sweet chili gluten free vegan cauliflower

What Type of Flour Should I Use?

I have tested this recipe with alllllll the flours – almond flour, chickpea flour, oat flour, you name it! Through my testing, I have found two types of flour that work best to make the most delicious tender on the inside, crispy on the outside sweet chili cauliflower. Brown rice flour and gluten free all purpose flour (or regular all purpose if you’re not gluten free). These two varieties of flour achieve the crispiest exterior which definitely adds to the deliciousness.

crispy vegan cauliflower

Can You Make This Vegan Sweet Chili Cauliflower Ahead of Time?

I definitely recommend making this recipe right before serving, but leftovers can certainly be reheated in an oven or air fryer. Speaking of air fryers – I have heard GREAT feedback from those of you who have tried this recipe in an air fryer, so if that’s your thing, definitely give it a go! If you are looking to save time and meal prep this recipe, you can do that by cutting up your cauliflower into florets and refrigerating in an airtight container, whisking together the ingredients for your sauce, and preparing your batter. The batter does tend to thicken over time, so you will want to add a little more water if needed to thin. The consistency should be just slightly thinner than pancake batter when coating the florets.

Tips to Make This Cauliflower Extra Crispy:

  • Make sure your batter is not too thick. I have the best results when my batter is slightly thinner than pancake batter.
  • Don’t overcoat your florets. After tossing with the batter, remove each floret one by one using a fork and letting excess batter drip off.
  • Add a sprinkle of the optional gluten free breadcrumbs. These add a nice crunch.
  • If you’re not eating oil-free, spray with a very light coat of olive oil half way through the bake time.
  • Let your florets cool after baking for at least 3-5 minutes before tossing with the sauce. This prevents them from steaming and getting mushy.

Can I Substitute the Chili Garlic Sauce for Other Sauce Flavors?

Absolutely! This recipe is DELIGHTFUL with a buffalo sauce, teriyaki sauce, peanut sauce, BBQ sauce, or my personal favorites Better Than Takeout Orange Cauliflower and  Crispy Sesame Cauliflower.

What is Hearts of Palm Rice?

This sweet chili cauliflower can be served with white rice, brown rice, cauliflower rice, you name it! But my favorite option is a rice made from hearts of palm from Palmini! This is a wonderful low-carb, low-calorie alternative that tastes and feels very similar to regular rice! The taste is also much more mild than cauliflower rice. You can order from their website or amazon.

sweet chili gluten free vegan cauliflower

Crispy Gluten Free Vegan Sweet Chili Cauliflower

A healthier, gluten free, vegan spin on restaurant-style sweet chili coconut shrimp. Oven baked for a perfectly crisp texture.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Dinner
Cuisine: American
Keyword: cauliflower wings, crispy cauliflower, sweet chili cauliflower
Servings: 4
Author: jackfruitfulkitchen

Ingredients

  • 1 head cauliflower, cut into medium sized florets, stems removed

Cauliflower Batter

  • 1 C brown rice flour or gluten free all purpose flour
  • 1 C water or plant milk, make sure plant milk is unsweetened and unflavored
  • 1 TBSP coconut aminos or soy sauce
  • 1/4 C finely shredded, unsweetened coconut
  • 1/2 C gluten free breadcrumbs optional

Sweet Chili Glaze

  • 1/2 C sweet chili sauce
  • 1/4 C chili garlic sauce

To Serve

  • broccoli, steamed
  • red bell pepper, steamed
  • black sesame seeds
  • cilantro, finely chopped
  • 4 servings hearts of palm rice, cooked accordingly

Instructions

  • Preheat oven to 400 degrees.
  • Mix together all ingredients for batter, except breadcrumbs, in a bowl. Batter should be slightly thinner than pancake batter. Add cauliflower florets to bowl and toss to coat.
  • One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to oiled parchment lined baking sheets, being sure not to overcrowd. Sprinkle generously with breadcrumbs if using. Spray with a very light coat of olive oil. (optional for extra crispiness!)
  • Bake for 25 minutes until golden and crisp.
  • Whisk together sweet chili sauce and chili garlic sauce in a small saucepan. Warm over low heat. Season to taste.
  • Remove cauliflower from oven and let cool for 3-5 min (this step is very important as it prevents the cauliflower from getting soggy!)
  • Transfer cauliflower to a bowl and toss gently with sauce. Sprinkle with sesame seeds and cilantro.
  • Serve hot with rice, broccoli, and peppers. Can also be served as a poppable, bite-sized appetizer.
Tried this recipe?Let us know how it was!
roasted tomato basil umami soup

Creamy Roasted Tomato Basil Soup

As we move into fall and it starts to get chilly, there is nothing better than creamy, flavorful roasted tomato basil soup. Whether you enjoy it as a side dish, appetizer, or make it a meal in and of itself, it is truly the perfect warming bowl to nourish your body and soul. This recipe is unique as it is bursting with rich and savory umami flavor and a few secret ingredients for a delightfully robust finish. The best part of all is you only need one pan and one blender. No sautéing or simmering required!

roasted tomato basil soup

For years I thought I hated tomato soup because I only knew the metallic, bland, slimy flavor of the canned store bought varieties.. Let me tell you, this soup is nothing like that. Making your own roasted tomato soup is so worth it. The flavors are fresh, bold, and the ingredients are so nutritious. No thickeners, preservatives, and totally free of dairy and gluten.

roasted veggies for tomato basil soup

What Makes This Roasted Tomato Basil Soup So Flavorful?

Nobody wants bland soup, and this recipe is far from it. To achieve a satisfying, umami, well-rounded flavor I use these few tricks:

  • Roasting all of the ingredients: Roasting brings out a deeper, richer, more robust flavor of each vegetable and your tastebuds will definitely thank you for it
  • Adding Mushrooms: Roasted mushrooms add SUCH a delightfully earthy, umami flavor that just hits different and compliments the roasted tomatoes so nicely
  • Balsamic Vinegar: The perfect addition to round out this recipe with a slightly sweet, slightly tangy, deep, rich flavor
  • Nutritional Yeast: Adds the perfect cheesy flavor that you would usually achieve with parmesan, as well as many nutrients
  • Herbs: So much flavor is added with a variety of herbs. For this recipe I used rosemary, lemon thyme, and fresh basil
roasted tomato basil umami soup

This recipe couldn’t be easier to make. Simply add all of your veggies to a baking dish, toss with a little olive oil and salt and pepper, and roast for 45-60 minutes. Then blend with the remaining ingredients and dive in! So simple. So delicious. Perfect with a piece of crusty bread or vegan grilled cheese for dunking. I also love it topped with a little coconut yogurt and these crispy chickpeas from Biena.

If you love this cozy fall soup, be sure to try some of my other recipes:

roasted tomato basil soup

Creamy Roasted Tomato Basil Soup

An easy-to-make, gluten free, vegan roasted tomato basil soup that is perfect for fall.
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Course: Soup
Cuisine: American
Keyword: soup, tomato basil soup, tomato soup, vegan soup
Servings: 6
Author: jackfruitfulkitchen

Ingredients

  • 3 lbs tomatoes, quartered or halved I used a combination of plum, roma, and cherry
  • 1 red onion, quartered
  • 6-8 garlic cloves, peeled and smashed
  • 16 oz mushrooms, quartered
  • 4-5 sprigs rosemary
  • 4-5 sprigs lemon thyme optional
  • 2 TBSP olive oil
  • 2 TBSP balsamic vinegar
  • 1/4 C nutritional yeast
  • 1 TBSP miso paste
  • 2 TBSP tomato paste
  • 1 TBSP lemon juice
  • 1 C fresh basil, plus more for garnish
  • salt and pepper, to taste

Toppings

  • vegan greek yogurt
  • roasted chickpeas
  • fresh basil

Instructions

  • Preheat oven to 400 degrees. Lightly spray a 9×13" baking dish with oilve oil.
  • Add tomatoes, onion, garlic, mushrooms, rosemary, and thyme to the baking dish and toss with olive oil and salt and pepper. Place in oven and roast for 45-60 minutes until tomatoes are juicy and bubbly.
  • Remove from oven and discard the rosemary and thyme. Use a ladle to carefully transfer the roasted veggies to a blender, including any juices. Add in all remaining ingredients and purée until smooth and creamy. Season to taste.
  • Serve hot topped with greek yogurt, crispy chickpeas, and fresh basil.
Tried this recipe?Let us know how it was!

Vegan Buffalo “Chicken” Rainbow Wraps

Have you tried jackfruit? What about rainbow collard wraps? Wrap up the day with two FIRSTS and make these DELICIOUSLY healthy wraps – full of roasted buffalo jackfruit, crisp veggies, creamy avocado, and tahini smashed chickpeas. Complete the meal with a spicy vegan ranch for dipping and this recipe is SURE to please. These wraps are also amazing for meal prep and actually almost taste BETTER day two. The fresh veggies are incredibly nutrient rich, the jackfruit is a perfect substitute for shredded Buffalo chicken, the smashed chickpeas are full of protein and fiber, and the collard greens are an amazing low carb alternative to tortillas! If you’re trying to spice things up in the kitchen with fun plant based options – add this to your menu for an amazing meatless meal. 

Vegan Buffalo “Chicken” Rainbow Wraps

Tender collard leaves filled with roasted buffalo jackfruit and vibrant veggies! Jackfruit makes the perfect vegan chicken substitute.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dinner
Cuisine: American
Keyword: collard wraps, rainbow wraps, vegan buffalo chicken, vegan dinner, veggie wraps
Servings: 2
Author: jackfruitfulkitchen

Equipment

  • Large Saucepan
  • Baking Sheet

Ingredients

Buffalo "Chicken" Rainbow Wraps

  • 8 large collard leaves make sure you select very large collard leaves – bigger than your face, with very few holes/tears
  • 14 oz canned young green jackfruit, rinsed and drained make sure to buy young jackfruit, not ripe jackfruit
  • 1/3 C buffalo sauce
  • 1/2 tsp paprika
  • 1/2 tsp garlic
  • 1/2 tsp onion powder
  • 1 C red cabbage, finely chopped
  • 1 red bell pepper, thinly sliced
  • 1 firm avocado, sliced
  • 2 carrots, julienned
  • 2 C lettuce, chopped
  • 1/2 bunch cilantro, chopped

Tahini Smashed Chickpeas

  • 14 oz canned chickpeas, drained
  • 2 TBSP tahini
  • 1 TBSP buffalo sauce
  • 1/2 lemon, juiced
  • 1/2 tsp paprika
  • 1/2 tsp salt and pepper
  • 1/2 tsp garlic powder

To Serve

  • Spicy Vegan Ranch
  • Buffalo Sauce

Instructions

  • Use your fingers to pull apart and shred the jackfruit and place in a bowl. Season with Buffalo sauce and spices and mix well. Spread on parchment lined baking sheet and roast in a 400 degree oven for 15-20 minutes. Remove and drizzle with extra Buffalo sauce.
  • Cut broad stems off the base of the collard leaves. Bring a large pot water to a boil. Submerge each leaf into the boiling water for 10-15 seconds and transfer immediately to an ice bath. Set aside to dry.
  • Add all ingredients for smashed chickpeas to a bowl and use a fork to mash and combine. Should be a chunky texture. Season to taste.
  • Lay one leaf with the spine parallel to you on a clean, dry surface. Layer toppings in the middle – I like to start with chickpeas, followed by avocado, peppers and cabbage, and ending with the jackfruit and fluffy greens. Fold in sides first and then the side closest to you, rolling tightly away from you ending with the seam side down.
  • Serve wraps chilled with vegan ranch and buffalo sauce.
Tried this recipe?Let us know how it was!