This breakfast dish is not only big on flavor, but it’s also big on nutrition. Lentils and walnuts are both packed with protein and fiber, plus walnuts are one of the best sources of plant-based omega-3 fatty acids. Then, the icing on the cake (or, in this case, veggie sausage in the greens!) — it’s wrapped in a delicious collard leaf. This veggie-packed breakfast rollup may require a few more steps than your usual breakfast choice, but we promise it's completely worth the effort!
Toast the walnuts: If using, add the walnuts to a large stovetop skillet and heat on medium for 2 minutes, tossing occasionally to prevent them from burning.
Add the lentils, sage, onion powder, garlic powder, oregano, smoked paprika, and salt and pepper, if using. Stir until combined.
Add the water and parsley, stir and continue to cook until the water is absorbed, about a minute.
Remove from the heat and transfer the mixture to a food processor. Pulse 4–5 times until the lentils and walnuts are just about, but not quite, puréed.
Lay out your collard wraps and divide the lentil “sausage” between the four wraps, forming a line with the lentils down the middle of the wrap.
Divide the onions, tomatoes and cilantro, if using, between the four lentil sausage breakfast wraps.
Add a little hot sauce, if desired, and your favorite plant-based sauce over top of each, if desired (ideas in Chef’s Notes!).
To fold: Fold each end of the wrap inward about 1-inch toward the center (to lock the contents in and avoid them falling out when you’re enjoying the wraps). Then, starting with one edge of the greens, tightly roll the wrap around the contents to form a rollup.