BBQ Black Eyed Pea Collard Rolls

Black Eyed Pea Collard Rolls are hearty, tangy and plant-based! Bring on the BBQ y'all! This recipe is vegetarain, vegan and easily gluten free.

Course Dinner, Main

Cuisine American

Diet Vegan, Vegetarian

Keyword Black Eyed Pea Collard Rolls

Prep Time 45

Cook Time 25

Total Time 1 10

Servings -9 Rolls

Calories 71kcal

2 Bunches of Collards enough for 9 Whole Large Leaves, and 3 C Chopped Collards (about 1.2lbs / 616g total)
1 tsp Coconut Oil
1 1/2 C (430g) Slow Cooked Black Eyed Peas drained*
2 C (150g) Crimini Mushrooms, stemmed and chopped in small dice
3 dashes of Tabasco, or to taste
1/8 tsp Salt
1/8 tsp Pepper

Fill a large stockpot 2/3 full of water and bring to a boil. Rinse the collards well and chop off the stem at the base of all the collards. Choose the most intact 9 leaves available for the rolls, set aside. Chop enough of the remaining collards for 3 C packed to be used in the filling. Rinse these in a colander with plenty of water as collards tend to be a bit dirty. Set aside. Place the 9 whole collard leaves in the boiling water and boil for about 6 minutes. If you have a few whole leaves left, you can boil those too, using them to line the casserole dish. Carefully drain the whole leaves in a colander and rinse with cold water. Place a few kitchen towels or paper towels on the counter. Place each leaf, flat, on the towel. Be careful here as the leaves are tender and tear easily.
In a large sauté pan, melt down 1 Tbs of coconut oil. Cook the mushrooms on medium heat until softened and fragrant, stirring only occassionally for about 5 minutes, then add the chopped collards. Cook until just wilted. Turn the heat down to low and add the black eyed peas to the pan and stir to combine ingredients. Add 1/4 C (86g) of the BBQ sauce to the collard mixture. Now is a good time to adjust seasoning to taste. Include Tabasco and salt and pepper.

Preheat oven to 350F. Use pan spray (coconut oil) to coat the bottom and sides of a medium casserole dish. Line the casserole with any extra leaves. Take one collard leaf and place it flat on your work surface. Test the collard to see if the stem will easily bend, as if you're rolling up the collard. If not, gently slice the stem out of slice it so it's thinner. Take about 4 1/2 Tbs of the collard/mushroom/pea mixture and place it towards the base of the collard leaf. Very carefully, begin to roll up the collard leaf, folding the sides over the mixture while continuing to roll (think burrito). If the collard tears a bit, just keep folding and rolling. It will come together. Place the roll into the prepared casserole dish.
Repeat this process until all of the leaves and filling is used up. Cover the casserole dish with foil and bake for 25 minutes, or until the inside of each roll is heated throughly (use a fork to heat-test a roll). If they bake too long, the leaves will begin to lose their vibrant green color.
Meanwhile, warm the remaining BBQ sauce in a pan on low for 5 minutes. Drizzle 1/2 of the remaining sauce on rolls and use the final 1/2 for anyone who wants extra!

I have difficulty finding suitable canned black eyed peas, so I usually cook my own. I've found Eden to be a good sub when I can find them.

Adapted from Veganomicon.