Preheat the oven to 180°C (350°F).
To make the hummus, blend the chickpeas, tahini paste, peeled garlic clove, lemon juice, cumin powder, and a pinch of salt and black pepper together in a food processor for 2-3 minutes until smooth.
Set aside.
In a bowl, combine the finely sliced purple cabbage with lemon juice, apple cider vinegar, grated carrot, and a pinch of salt.
Massage the cabbage mixture and set it aside.
Prepare the guacamole by mixing the mashed avocado with lemon juice, salt, and black pepper.
Set it aside.
Slice the mushrooms and sauté them in a pan with a drizzle of olive oil, tamari, and chili (if using).
Cook on medium heat for 5-7 minutes until the water has evaporated.
While the mushrooms are cooking, place the veggie patties in the oven for 15-20 minutes.
To assemble the collard green wraps, first de-stem the collard greens.
Spread a layer of hummus on top of each collard green leaf.
Then, add three slices of the veggie patties, a dollop of guacamole, some of the marinated purple cabbage, and the sautéed mushrooms and carrot.