In a large bowl, combine the orange juice, rice vinegar, 1 clove garlic, and 3 tablespoonfuls of the tamari or soy sauce and mix until combined. Add the collard greens and mix until well coated. Set aside until the collards begin to break down, about 5 minutes, then carefully transfer the leaves to a baking sheet lined with paper towels.

Heat the oil over medium heat in a heavy-bottomed pan.

Add the meatless crumbles, remaining garlic and tamari & the onion, celery, carrots, jalapeño, basil, thyme, and pepper. Cook for about 3 minutes.

Add the vegetable broth and mix well. Stir in the parsley and rice and simmer until the broth is reduced and excess moisture has been absorbed.

Arrange a collard leaf on a work surface and top with ⅓ cup of the prepared filling.

Roll up the leaf, starting with a long edge, and tuck in the ends, like a burrito.

Repeat with the remaining collard leaves, serve, and enjoy!