Ultimate Vegan Mushroom Marinara Stuffed Collard Greens: A Hearty Plant-Based Dinner

Experience an elevated plant-based dinner with these delicious Mushroom Marinara Stuffed Collard Greens. Tender collard leaves generously filled with a savory blend of mushrooms and vegan grounds, all smothered in a rich marinara sauce and baked to perfection.

Hello, wonderful friends!

It feels like ages since we last connected, and I have some truly exciting news to share. I’ve officially submitted my cookbook manuscript! The moment my computer cursor hovered over that “send” button, sending the email to my publisher, was a mixture of anticipation and profound relief. That final *click* brought a wave of sweet serenity, signaling the end of an intensive journey.

The past few weeks have been a thrilling whirlwind, consumed by endless edits, meticulous formatting, and precise measurement conversions to align with the publisher’s style guide. Crafting the perfect 6-week meal plan by expertly mixing and matching 60 unique recipes felt like solving a complex puzzle. I meticulously shifted recipes back and forth across the weekly grid, searching for that ideal, harmonious fit.

Just this evening, my dear friend Laura asked me during a Zoom call how I planned to celebrate this significant milestone. Honestly, I’m genuinely torn between the irresistible urge to simply crash into bed by 6 PM and the exciting thought of popping open a celebratory bottle of champagne. But then, a brilliant Plan C emerged – one that perfectly combines comfort, elegance, and my passion for cooking: making these incredible Mushroom Marinara Stuffed Collard Greens. This dish truly feels both fancy and elevated, making it ideal for a special plant-based dinner right at home, yet it’s crafted with surprisingly simple, wholesome ingredients. It’s the perfect way to mark the occasion.

Let’s dive into the delightful process of stuffing some collard greens!

This particular recipe is a special “outtake” from the original cookbook lineup. At the very last minute, I made the tough decision to omit it from the book. While undeniably delicious and bursting with flavor, I ultimately felt it didn’t quite fit the specific meal prep theme I was focusing on for the cookbook. It broke my heart a little to let it go from the manuscript, but it also made me smile, knowing I could share it with all of you much sooner on the blog!

Though this recipe for Mushroom Marinara Stuffed Collard Greens might appear to have several steps, rest assured they are all incredibly easy to follow, culminating in a simple and satisfying assembly process. We begin by gently steaming fresh collard leaves to make them pliable, transforming them into perfect “wraps.” These vibrant green envelopes are then generously stuffed with a savory, pre-cooked mixture of hearty vegan grounds and earthy mushrooms, all lovingly bathed in a rich, flavorful spaghetti sauce. The final result is a wonderfully “meaty” and satisfying plant-based wrap that is not only high in protein but also delightfully low-carb and entirely vegan. It’s a wholesome and delicious option for any weeknight or special occasion.

Essential Ingredients for Your Vegan Mushroom Marinara Stuffed Collard Greens

To create these savory and satisfying stuffed collard greens, you’ll need a selection of fresh, wholesome ingredients that come together to form a truly delicious plant-based meal. Here’s a detailed look at what you’ll need to gather:

• Collard Greens: Opt for the largest, freshest collard leaves you can find. These will serve as your sturdy and nutritious wrappers for the flavorful filling.
• Avocado Oil: A high smoke point and neutral flavor make avocado oil perfect for sautéing both the vegan grounds and the vegetables, providing a healthy fat source.
• Plant-Based Ground: This ingredient provides a hearty, “meaty” texture to the filling. Choose your favorite brand; many excellent options are available that mimic ground meat.
• Small Onion, Diced: Onions are the aromatic backbone of many savory dishes, adding depth and a subtle sweetness when sautéed.
• Baby Bella Mushrooms, Sliced: Also known as cremini mushrooms, these offer a rich, earthy flavor and a pleasing texture that complements the vegan grounds beautifully.
• Garlic, Minced: Fresh minced garlic is essential for its pungent, aromatic qualities, infusing the filling with incredible flavor.
• Ground Flaxseed: When mixed with water, ground flaxseed creates a “flax egg,” acting as a natural binder to hold the filling together.
• Ground Cumin: This warm, earthy spice adds a distinctive, savory note to the mushroom and vegan ground mixture.
• Smoked Paprika: Smoked paprika brings a beautiful color and a depth of smoky flavor, enhancing the overall richness of the dish.
• Cayenne Pepper: A pinch of cayenne pepper adds a gentle warmth and a subtle kick, balancing the savory and sweet elements. Adjust to your preference for heat.
• Eden Foods Organic Spaghetti Sauce: This high-quality marinara forms the base of the stuffing and the luscious topping, tying all the flavors together with its rich tomato goodness.

With these simple yet powerful ingredients, you’re all set to create a truly memorable meal!

Preparing Your Collard Greens for Stuffing

The very first and crucial step in crafting these delicious Mushroom Marinara Stuffed Collard Greens is meticulously preparing the collard leaves themselves. The quality of your wraps will greatly influence the final texture and enjoyment of the dish.

For this particular recipe, I highly recommend seeking out the largest, freshest collard leaves you can possibly find. Larger leaves provide a more generous surface area for stuffing, making the rolling process much easier and resulting in more substantial, satisfying wraps. When selecting, look for vibrant green leaves without significant blemishes or yellowing.

Once you have your beautiful collard leaves, begin by thoroughly rinsing them under cool running water to remove any dirt or debris. Next, carefully chop off the very bottom of the stem where it meets the base of the leaf. This removes the toughest part of the stem, but there’s more to do. To ensure maximum pliability for rolling, use a small paring knife to gently shave down the thick, protruding central vein on the backside of each leaf. This step is essential; it removes as much of the tough, fibrous core as possible without tearing the leaf, allowing the collards to bend and roll without cracking.

After trimming, it’s time to blanch the leaves. This process involves briefly dipping each leaf into a pot of rapidly boiling water for just about 30 seconds. This quick dip helps to soften the collards, making them even more flexible and easier to work with. Immediately after blanching, plunge the leaves into a bowl of ice-cold water. This “ice bath” serves a critical purpose: it instantly stops the cooking process, preserving the vibrant green color of the leaves and maintaining their tender-crisp texture. Think of it as a refreshing cryotherapy session for your collard greens, ensuring they are perfectly prepared for their starring role as a delicious, edible wrapper!

(Speaking of cryotherapy, I still haven’t tried it, have you? It sounds invigorating!)

Crafting the Flavorful Mushroom and Vegan Ground Filling

Once your collard greens are prepped and set aside, it’s time to turn our attention to the heart of this dish: the rich and savory filling. This mushroom and vegan ground mixture is what gives these collard wraps their incredible depth of flavor and satisfying texture.

Begin by heating a large skillet over medium heat and adding a generous drizzle of avocado oil. Once the oil is shimmering, add your chosen plant-based grounds to the skillet. Use a spatula to break them apart into small, uniform pieces. If you’ve followed my recipes for a while, you might know I don’t always incorporate imitation vegan meats. However, M occasionally likes to add them to chili, so we happened to have a package on hand. In the spirit of being more flexible and adventurous with my food choices lately, I decided to give them a try in this recipe. I must say, I was genuinely impressed and *really* enjoyed the hearty texture of the plant-based grounds, especially when paired with the earthy mushrooms.

Cook the plant-based grounds for about 6-8 minutes, or until they start to brown nicely on all sides. This browning adds a crucial layer of flavor, mimicking the delicious caramelization you’d get from traditional ground meat. Once they’re beautifully browned, turn off the heat and transfer the cooked grounds to a bowl, setting them aside for later assembly. If you prefer not to use plant-based grounds, a fantastic alternative is to cook and crumble several veggie patties, or even use a mixture of finely chopped walnuts and lentils for a whole-food approach.

Now, grab a separate skillet and add the remaining avocado oil, warming it over medium heat. Once it’s warm and ready, toss in your sliced baby bella mushrooms and diced onions. Season this vibrant mixture generously with garlic powder – this simple addition will elevate the aromatics significantly. Sauté the mushrooms and onions for 8-10 minutes, stirring occasionally, until the mushrooms become wonderfully soft and the onions turn translucent. This is often the moment when M wanders into the kitchen, inhaling deeply and exclaiming, “It smells absolutely beautiful in here!” Indeed, the combination of sautéed mushrooms and onions creates an intoxicating aroma that promises a delicious meal.

Once the mushrooms and onions are perfectly cooked and fragrant, you’re ready to transition this stovetop party to the oven. First, preheat your oven to a steady 350°F (175°C) and prepare a casserole dish for baking. A 9×13 inch dish usually works well, depending on the size of your collard wraps.

In a large mixing bowl, prepare your flax egg by whisking together the ground flaxseed and filtered water. Let this mixture sit for about 5 minutes; it will thicken and achieve a gel-like consistency, acting as an excellent binder for our filling. After it has gelled, add the ground cumin, smoked paprika, and cayenne pepper to the bowl and whisk them thoroughly to combine with the flax egg. These spices are key to infusing the filling with a warm, earthy, and slightly smoky flavor. Now, the magic begins to happen! Add the pre-cooked plant-based grounds and the sautéed mushroom and onion mixture to the mixing bowl. Stir everything together until you have a chunky, well-combined, and incredibly aromatic filling. Make sure all the spices are evenly distributed, creating a harmonious blend of flavors and textures.

Mastering the Art of Rolling Your Stuffed Collard Greens

Alright, it’s time for the fun part – assembling your beautiful stuffed collard greens! Grab those tender, steamed collard leaves you prepared earlier, and let’s get rolling. This process is similar to making burritos or spring rolls, requiring a gentle but firm touch.

To begin assembling, lay one steamed collard leaf flat on a clean plate or cutting board. Make sure the front, smoother side of the leaf is facing down, with the shaved vein side facing up. This orientation makes it easier to roll. Now, take a generous, heaping ½ cup of your delicious mushroom and vegan ground filling and place it horizontally across the base of the collard leaf, leaving a little space on the sides.

The rolling technique is key to a neat and contained wrap. Start by taking the base of the collard leaf (the end closest to you) and folding it tightly over the filling. Once the base is folded, bring in the sides of the leaf, folding them inward over the filling. This creates a secure envelope, preventing any filling from escaping. Finally, continue to roll the collard leaf upward, away from you, into a tight cylinder. Apply gentle pressure as you roll to ensure the wrap is firm and holds its shape. You want it snug but not so tight that it tears the delicate leaf.

Repeat this satisfying process with the remaining collard leaves and filling until every last bit of your savory mixture is neatly tucked inside a vibrant green wrap. You’ll find a rhythm quickly, and soon you’ll have a delightful array of perfectly rolled Mushroom Marinara Stuffed Collard Greens ready for baking!

Now that your collard greens are beautifully stuffed and rolled, it’s time to prepare them for baking and infuse them with even more flavor. Pour about half of your chosen marinara or spaghetti sauce into the prepared casserole dish. Using a spatula or the back of a spoon, spread the sauce into an even layer, ensuring it completely covers the bottom of the dish. This creates a flavorful bed for your wraps and prevents them from sticking.

Carefully arrange your stuffed collard wraps into tight, neat rows within the casserole dish. Packing them snugly helps them hold their shape during baking and allows them to simmer in the sauce. Once all the rolls are in place, generously top them with the remaining marinara sauce. Make sure the sauce completely covers the rolls, ensuring they stay moist and absorb all the delicious tomato flavor as they bake.

At this point, you have the option to add a little extra something! You can sprinkle some nutritional yeast over the top for a cheesy flavor, or if you prefer, add some shredded vegan cheese for a rich, melty crust. Alternatively, you can leave the rolls plain for a more traditional approach. Once sauced and optionally topped, cover the pan tightly with aluminum foil. This helps to steam the collards and allows the flavors to meld beautifully without drying out. Transfer the covered dish to your preheated oven and bake for 1 hour. After baking, remove the foil and let the dish sit for about 15 minutes before serving. This resting period allows the flavors to settle and the wraps to firm up slightly, making them easier to serve. Enjoy these hearty, flavorful Mushroom Marinara Stuffed Collard Greens!

Spotlight on Eden Foods Organic Spaghetti Sauce: The Heart of the Dish

While your delightful Mushroom Marinara Stuffed Collard Wraps are baking to perfection in the oven, let’s take a moment to shine a spotlight on one of the star ingredients that truly blankets these wraps in incredible flavor: the spaghetti sauce. For this recipe, I proudly used Eden Foods Organic Spaghetti Sauce as both the savory base for the filling and the luscious, sweet-tart topping. The quality of your marinara sauce can make or break a dish like this, and Eden Foods truly delivers.

What makes this particular spaghetti sauce stand out? It’s crafted with meticulous care, using only the highest quality organic Roma and heirloom tomatoes. These tomatoes are slow-cooked to bring out their natural sweetness and robust flavor, then blended with just a touch of organic extra virgin olive oil and a hint of sea salt. The flavor profile is rounded out with a thoughtful selection of all organic, traditional herbs and spices, creating a deeply satisfying and authentic Italian taste that perfectly complements the earthy collards and mushroom filling.

Beyond taste, Eden Foods is also committed to exceptional packaging. They are proud to be the *only* brand in the U.S. that packages their tomatoes in protective amber glass jars. This isn’t just for aesthetics; it’s a deliberate choice to prevent light damage to the delicate nutrients and flavor components of the tomatoes, ensuring that every jar retains its peak freshness and nutritional value. I also deeply appreciate that these spaghetti sauce jars are rigorously tested and certified to be BPA, BPS, and phthalate-free, providing peace of mind about what I’m serving my family.

This hearty spaghetti sauce is naturally gluten-free and proudly certified kosher, making it suitable for a wide range of dietary needs and preferences. Its balanced sweet and salty tomato base brings the entire dish together, creating a harmonious and utterly delicious experience. If you’re mindful of sodium intake, Eden Foods also offers a No Salt Added Organic Spaghetti Sauce, proving their commitment to catering to diverse health requirements without compromising on taste or quality.

Serving and Storing Your Mushroom Marinara Stuffed Collard Greens

These Mushroom Marinara Stuffed Collard Greens are more than just a meal; they’re an elevated plant-based dinner experience, perfect for transforming an ordinary evening into something special. They make a fantastic centerpiece for a cozy date-night dinner at home, offering a thoughtful and delicious option to share with someone special.

I highly recommend making a batch of these savory collard wraps on a Friday or Saturday. Not only will you enjoy a wonderful fresh dinner, but you’ll also have the added bonus of delicious leftovers to savor the next day! The flavors often deepen and meld even more beautifully after a night in the refrigerator.

When it comes to storage, these collard wraps are wonderfully convenient. Simply transfer any leftover wraps to an airtight container and store them in the refrigerator, where they will keep well for 3-4 days. For reheating, you have a couple of excellent options. You can gently warm them in the microwave for a quick meal; just be sure to cover the plate with a microwave-safe cover or even an extra plate to prevent the marinara sauce from splattering and making a mess. Alternatively, for a more even reheat and to revive some of that freshly baked texture, you can warm them in the oven at 300°F (150°C) until heated through, about 15-20 minutes, or until bubbling and hot.

To enhance your serving experience, consider garnishing your warm Mushroom Marinara Stuffed Collard Greens with a sprinkle of your favorite vegan cheese, a generous dusting of nutritional yeast for an extra “cheesy” flavor, or a scattering of fresh basil leaves for a pop of color and aromatic freshness. These simple additions can truly elevate the dish further. Enjoy every comforting bite!

Discover More Stuffed Vegetable Delights

If you’ve enjoyed these Mushroom Marinara Stuffed Collard Greens, you’ll love exploring other creative and delicious ways to enjoy stuffed vegetables. These recipes are perfect for healthy, satisfying plant-based meals that are both flavorful and fun to make.

• Spicy Marinara Stuffed Cabbage Bowls

• Italian Quinoa Stuffed Eggplant

• Italian Stuffed Spaghetti Squash

• Hummus Stuffed Zucchini Boats

• BBQ Jackfruit Stuffed Sweet Potatoes

• Pizza Stuffed Portobello Mushrooms

• Southwestern Black Bean & Veggie Burger Stuffed Peppers

• Spanish Rice & Beans Stuffed Peppers

• Black Bean & Quinoa Chili Stuffed Sweet Potatoes

Explore More Delicious Collard Wrap Recipes

Beyond savory stuffed dishes, collard greens are incredibly versatile and make fantastic healthy wraps for a variety of fillings. If you’re looking for more innovative ways to incorporate collards into your diet, check out these other delightful collard wrap creations:

• Rainbow Hummus & Avocado Collard Wraps

• Grilled Tempeh Collard Wraps With Mango Salsa

• Leftover “Holiday” Collard Wraps

• Curried Sweet Potato & Lentil Collard Wraps

I Want to Hear From You!

If you embark on the culinary adventure of making this Mushroom Marinara Stuffed Collard Greens recipe, I would absolutely love to hear about your experience! Your feedback is incredibly valuable to me, as it helps me understand what you enjoy and inspires me to create even more delicious recipes for you.

Please be sure to leave me a comment, a star rating, and a review below the recipe card. Your thoughts and suggestions are a huge part of this community, and I use them to continuously improve and bring you more delightful “yums.”

Don’t hesitate to give me a shout on Instagram! When you share your beautiful creations, remember to use the hashtag #floraandvino so I can easily find and admire your culinary masterpieces.

And if you’re looking for more inspiration, be sure to check out my Pinterest page. You’ll find countless other recipes just like this one that you can pin and save to make later!

Love this post and want to stay updated with all the latest plant-based deliciousness? Head over to my homepage and subscribe to my newsletter. You’ll get fresh updates and new recipes delivered straight to your inbox, ensuring you never miss a single bite!

XO Lauren

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Photography by Hot Pan Kitchen