Name: Rainbow Zucchini Rolls
Ingredients: 1 zucchini; 2 tsp hummus; ¼ cup clover, alfalfa, mung bean, or sunflower sprouts; 3 ounces firm or extra firm tofu, sliced; ¼ cup multi colored bell pepper slices (red, yellow, orange, and/or green); 3 or 4 mushrooms, sliced; ⅛ to ¼ tsp ground cumin; ⅛ to ¼ tsp cayenne pepper; 1 Tbsp nutritional yeast flakes

Recipes » Appetizers » Rainbow Zucchini Rolls

By The Main Street Vegan Academy Cookbook

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This is a simple and filling snack that’s easy to eat on the go but also perfect as a party appetizer.

Yield: 6 to 8 rolls

Gluten Free Low Sugar Nut Free

Ingredients

1 zucchini
2 tsp hummus
¼ cup clover, alfalfa, mung bean, or sunflower sprouts
3 ounces firm or extra firm tofu, sliced
¼ cup multi colored bell pepper slices (red, yellow, orange, and/or green)
3 or 4 mushrooms, sliced
⅛ to ¼ tsp ground cumin
⅛ to ¼ tsp cayenne pepper
1 Tbsp nutritional yeast flakes

Whole Food, Plant-Based Living: Getting Started

Instructions

1. Using a mandoline or sharp knife, slice the zucchini lengthwise into long, thin slices.
2. Spread the hummus on the zucchini slices.
3. On one end of each zucchini slice, place some sprouts and a few slices each of tofu, bell pepper, and mushrooms.
4. Roll it up and sprinkle on some cumin, cayenne, and nutritional yeast.

Cooking Tips

1. You can turn these naturally low-calorie and gluten-free rolls into an elegant dinner dish by serving with a simple marinara sauce, fresh basil, and garlic.
2. Feel free to customize these rolls with your own favorite veggies.