What you will need for 4 wraps:
4 large collard leaves
250g Nelakee shiitake mushroom "beef" (or "chicken"). I cut chunks into smaller pieces.
1 plum or roma tomato
1 large carrot
1/2 yellow pepper
1 cup Veganaise or Nayonaise
2 teaspoons fresh lemon juice
2 teaspoons capers
2 teaspoons brine from capers
2 cloves garlic
1 teaspoon dijon mutsard
1 teaspoon (or more) of fine ground cashews (for cheesy taste) or vegan parmesan or nutritional yeast
fresh ground pepper and salt to taste
Note: Tahini dressing also tastes good with this.
Lightly fry "beef" in heated frying pan until slightly brown and warn all the way through, usually 5 -6 minutes. Set aside. Wash vegetables. Shred carrot. Seed tomato and chop into pieces. Cut pepper onto thin matchstick size pieces. Layer ingredients onto collard leaf.
Wrap. It is a bit difficult to wrap these leaves because there is a thick vein running through the leaf. There are four ways to tackle this. 1. Just go for it and see what happens. 2. Take the ends and fold them in first, then fold the sides in and pop two toothpicks on each end to hold it together. 3. Heat collard leaf in microwave for about 10 seconds to soften it up, fold in ends and then fold in sides and flip over. 4. Leave it open like above and just fold the two long side in and eat like a soft taco.
Have fun with this and enjoy! -B