Here’s a great vegan, gluten-free lunch idea from IDEA author and presenter Teri Gentes that packs and travels beautifully. Make a bunch on Sunday afternoon to have ready as snacks or as lunch mains during your busy week.

  • 2/3 raw sunflower seeds, soaked for 8 hours
  • 1 large celery rib
  • 1 large clove of garlic
  • 2 t dried thyme
  • 1/4 tea salt
  • 1/2 t black pepper
  • 1 large lemon, zested and juiced
  • 1/4 extra-virgin olive oil
  • 1 large collard leaf to use as a wrap

Recipe Key: C=Cup | T=Tablespoon

Prepare sunflower seed pâté. Drain sunflower seeds of excess water. Add sunflower seeds, celery, garlic, thyme, sea salt, black pepper, lemon juice with zest, and extra-virgin olive oil to blender or food processor. Blend until well incorporated. Pâté should be smooth but still have some texture. Variation: Add 1 teaspoon or more of curry powder and a pinch of cayenne pepper for a touch of Indian flavor.

Assemble wrap. Wash collard leaf and pat dry with clean paper towel. Lay leaf flat on cutting board. Take small knife and remove thick rib of stem so leaf lies flat. Place 1⁄4 cup of pâté on collard leaf. Add any of these toppings: shredded carrot, sliced avocado, sliced red pepper, chopped red onion, sliced cucumber or sprouts.

Roll collard leaf like a burrito. Enjoy!

Source: This recipe is the property of Teri Gentes. If you would like to republish it, contact her for permission at

Sandy Todd Webster

Sandy Todd Webster is the editor in chief of IDEA’s award-winning publications. She is Precision Nutrition Level 1 certified and is a Rouxbe Certified Plant-Based Professional cook.

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