Ginger-Miso Yam Wraps Recipe | Vegetarian Times Skip to main content

Ginger-Miso Yam Wraps

Tofu and edamame give these wraps plenty of protein. Feel free to substitute chard or flat-leafed kale for the collards.



Ingredient Line: 
2 small yams or sweet potatoes (1 lb.)
Ingredient Line: 
2 Tbs. white miso paste
Ingredient Line: 
1 Tbs. smooth peanut butter
Ingredient Line: 
2 Tbs. finely chopped shallot
Ingredient Line: 
1 Tbs. minced fresh ginger
Ingredient Line: 
2 cloves garlic, minced (2 tsp.)
Ingredient Line: 
1 cup frozen shelled edamame
Ingredient Line: 
¼ tsp. cayenne pepper
Ingredient Line: 
6 oz. firm silken tofu, crumbled (1 cup)
Ingredient Line: 
2 Tbs. chopped cilantro
Ingredient Line: 
8 collard green leaves, stems removed


1. Preheat oven to 400°F. Cut thin slice off both ends of yams, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams, and scoop flesh into bowl. Mash in miso and peanut butter.

2. Meanwhile, coat skillet with cooking spray, and heat over medium heat. Sauté shallot, ginger, and garlic 3 minutes, or until soft. Add edamame, 1/4 cup water, and cayenne; cook 3 minutes more. Remove from heat, and stir in tofu,cilantro, and yam mixture. Cool.

3. Place 1 collard green leaf on work surface. Spoon 1/3 cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place, seam-side down, and repeat with remaining ingredients.

Nutrition Information: 

10 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
25 g
0 mg
302 mg
5 g
8 g
Serves 4

Comments on this Recipe

Christine, You don't want to cook the wraps because cooking miso kills all the beneficial live cultures. That is the reason you only stir the yam mixture after the cooking finished. But blanching is a good idea, I think. I made these wraps with blenched cabbage leaves. They were delish. BOTH my kids liked them, which is a miracle.

I made these and they are FANTASTIC! I posted about it here:

I made these and thought the comdination was horrible with the collard green leaves. I thought the filling was ok until it was combined together.

My husband and I thought these were wonderful. The collard greens I bought were a little difficult to roll, but did not have a negative affect on the taste.

These were somewhat tasty, but with diminishing marginal utility. I'd only make them again as an appetizer. Some kitchen kaizen: I think they could be improved by making sure that you've pressed the tofu. Also, sauteing the crumbled tofu with the ginger, garlic and shallot (maybe with a little sesame oil) would be a good idea too.

I thought these sounded tasty. However, there's no mention of cooking the wraps, but I would have thought that a quick blanching of the collard leaves to soften them would make it easier to roll them, then I'd poach them in some tomato sauce or somesuch to actually cook the greens or I think the raw flavour would overpower the flavour of the filling.

These are fantastic! I brought them to a potluck at work and everyone loved them, even with the raw collard - they didn't know you could eat that raw, but obviously you can. Delicious and super healthy! Thanks

These are Delicious! Way out of the box, but in a very good way.

Both my husband and I were crazy for this dish! I made it about a month ago and have been craving it, that's how delicious it was. This is one to make again and again... and so healthy!

This is a recipe I must try.