This recipe largely follows the one for vegan meatballs. The proposed name of collardoni (a play on cannelloni, which these stuffed leaves somewhat resemble) was set aside, but call them what you like!
1 bunch collard greens
1/4 onion, chopped
1 T olive oil
1 Field Roast Italian sausage link, chopped
1/2 cup Italian bread crumbs
2 T chopped fresh parsley
2 T flaxseed “egg”
Preheat oven to 350. Remove stems from collard greens, boil for 3 minutes, then rinse with cold water. Meanwhile, sauté onion in olive oil for about 3 minutes. Add Field Roast and sauté for additional 3 minutes. In medium bowl, combine cooked mixture with half the bread crumbs, parsley, flaxseed “egg,” and salt and pepper to taste. (For “egg,” blend 2 T flaxseeds and 1/2 cup water in Vitamix. Refrigerate leftover for another occasion.) Distribute mixture to 4 leaves and roll them up, burrito-style. Layer a casserole dish with tomato sauce, add stuffed leaves, and top with additional sauce, remaining bread crumbs, and more pepper. Bake for about 40 minutes.