Vegan Appetizer Recipe: Collard Sushi with Red Pepper and Cucumber

vegan collard sushi

Photo credit: Christine Gray / Vegan Magazine

This recipe from Ann Crile Esselstyn is both beautiful and delicious – and so much fun to make they don’t feel like work. Substitute cooked asparagus or green beans, long carrots or bok choi strips, cooked greens, rice, beans, etc., for the filling. ANYTHING is good in them. They make perfect sushi-like hors d’oeuvres or use instead of sandwiches.


1 bunch collard greens
8 tablespoons hummus made without oil or tahini (click link to see recipe)
2 scallions, chopped
1/2 cup cilantro, chopped
1/4 red pepper, cut in thin strips
1/4 small cucumber, cut in thin strips (skin optional)
1/4 cup shredded carrots
1/2 -1 lemon and zest


1. Put about 2 inches of water in a large frying pan and bring to a boil.
2. Choose 4 of the nicest collard greens. Lay them flat, cut off the thick stem at the point where the leaf begins then pile them on top of each other in the boiling water. Cover and cook for about 30 seconds. Collards are pretty tough and don’t easily break apart when cooked. Their flexibility makes them a perfect wrap.
3. Drain then lay flat on a board or counter with the thick part of the stem facing up.
4. Down the center spine of each collard leaf place a row of about 2 tablespoons hummus, sprinkle with green onions, cilantro and shredded carrots. Place thin red pepper strips and cucumber strips on top. Sprinkle generously with lemon juice and lemon zest
5. Start with the side nearest you, roll it over and gently roll into a sausage shape.
6. With a sharp knife, cut into as many small pieces as possible. You should be able to get six or more pieces, but it will depend on your collard size. The creator always gets to eat the end pieces!

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