Vegan Sushi Rolls
This low-carb sushi wraps the omega-3 rich walnuts and tahini coupled with herbs and citrus into the delicate ribbons of cucumber, carrots or any other such shaped vegetables you have on hand.
Ingredients
- 2 zucchini courgette, sliced with vegetable peeler
- 2 carrot sliced with vegetable peeler
- ½ cup sun-dried tomatoes
- ½ red capsicum pepper, roughly chopped
- ½ cup walnuts
- 2 tbsp tahini
- 1 clove garlic
- 2 tbsp olive oil
- 2 tbsp toasted sesame seeds
- Handful of flatleaf parsley
- 1 tsp lemon or lime zest
- 1 tbsp lemon or lime juice
- ½ cup beetroot batons
Instructions
- Blitz all ingredients except zucchini, carrots an cucumber in foods processor intil a coarse paste forms.
- Make ribbons of zucchini, carrots an cucumbers with a vegetable peeler or mandolin.
- Lay vegetable slices on a flat surface.
- Place a teaspoonful of mixture at the end of each vegetable slice and flatten it to cover and inch or so of the vegetable slice.
- Place a beetroot baton in the middle of mixture.
- Gently start rolling the vegetable slice from the mixture end until complete. Ensure the slice is wrapped tightly all along.
- Refrigerate for an hours for the mixture to set.
- Serve with sweet chilli sauce as an appetizer.