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

By The Main Street Vegan Academy Cookbook

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

I made this!

(1)

Gluten Free Low Sugar Nut Free

All of our recipes are oil free and vegan.

Yield: 6 to 8 rolls

What You'll Need

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

Earn your plant-based nutrition certificate

How to Make It

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

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.

Feel free to customize these rolls with your own favorite veggies.

Learn how the most important health decisions start in your grocery shopping cart.