Directions
Subtitle: A Vegetarian Twist on a Classic Dish
Description: This recipe is inspired by the traditional sushi roll but made with delicious vegetables instead of seafood! The taste and texture will leave you wanting more, so let’s get started.
Ingredients List:
– ½ cup brown rice vinegar
– 1 tablespoon sugar
– ¼ teaspoon salt
– 1 package firm tofu (pressed), cubed
– 2 carrots, shredded
– 1 cucumber, peeled, seeded, and chopped
– 1 red bell pepper, deseeded and chopped
– 2 green onions, thinly sliced
– 1 clove garlic, minced
– ½ cup water
– 1 can chickpea cream soup
– 1/4 cup fresh parsley, chopped
– 1 tsp sesame seeds
– 1 tsp toasted sesame oil
– 1 tsp ginger powder
– 1 tsp black pepper
– 1/4 cup sesame oil
– Sesame seeds (for decoration)
– Rice paper sheets (optional)
Instructions:
1. In a small bowl, combine the brown rice vinegar, sugar, and salt. Stir until the sugar dissolves. Set aside.
2. Cube the tofu using your hands or a food processor. Place the cubes into a large mixing bowl. Add the shredded carrots, cucumbers, red bell peppers, green onions, and garlic. Mix well to coat all the vegetables evenly.
3. In a medium pot, bring the water to a boil over high heat. Add the chickpea cream soup and reduce the heat to low. Cook, stirring occasionally, until most of the liquid has evaporated. Remove from the heat and allow to cool slightly before straining through a fine mesh strainer or a cheesecloth. Discard the solids.
4. To assemble the rolls, first cut a sheet of rice paper into a rectangle about 2 inches shorter than a dinner plate. Drizzle a bit of sesame oil onto both sides of the rice paper, then place one layer of cooked vegetable mixture on top of another layer on the bottom half of the rice paper. Top that with a generous amount of sauce, then sprinkle with sesame seeds and parsley. Gently fold the sides of the rice paper together to form a tight roll. Repeat as needed.
5. If desired, use a hot skillet or griddle to warm the sesame oil for a few seconds, then brush the sesame oil over the top of each roll. Sprinkle with additional sesame seeds, if desired.
6. Serving Suggestions: You can serve these delicious veggie rolls right away or store them in the fridge for up to 3 days.
Difficulty Level: Easy
Servings: 6-8
Total Time Needed: Approximately 2 hours
Note: For best results, use firm tofu and fresh produce.
Nutrition Information:
Calories per serving: 200-250 calories
Protein per serving: 14g
Carbohydrates per serving: 11g
Saturated Fat per serving: 0.5g
Cholesterol per serving: 0mg
Mono Unsaturated Fat per serving: 0.5g
Poly Unsaturated Fat per serving: 0.5g
Steps
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1
Done
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In a small bowl, combine the brown rice vinegar, sugar, and salt. Stir until the sugar dissolves. Set aside. |
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2
Done
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Cube the tofu using your hands or a food processor. Place the cubes into a large mixing bowl. Add the shredded carrots, cucumbers, red bell peppers, green onions, and garlic. Mix well to coat all the vegetables evenly. |
|
3
Done
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In a medium pot, bring the water to a boil over high heat. Add the chickpea cream soup and reduce the heat to low. Cook, stirring occasionally, until most of the liquid has evaporated. Remove from the heat and allow to cool slightly before straining through a fine mesh strainer or a cheesecloth. Discard the solids. |
|
4
Done
|
To assemble the rolls, first cut a sheet of rice paper into a rectangle about 2 inches shorter than a dinner plate. Drizzle a bit of sesame oil onto both sides of the rice paper, then place one layer of cooked vegetable mixture on top of another layer on the bottom half of the rice paper. Top that with a generous amount of sauce, then sprinkle with sesame seeds and parsley. Gently fold the sides of the rice paper together to form a tight roll. Repeat as needed. |
|
5
Done
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If desired, use a hot skillet or griddle to warm the sesame oil for a few seconds, then brush the sesame oil over the top of each roll. Sprinkle with additional sesame seeds, if desired. |
|
6
Done
|
Serving Suggestions: You can serve these delicious veggie rolls right away or store them in the fridge for up to 3 days. |
|
7
Done
|
0.5g |
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8
Done
|
0.5g |
|
9
Done
|
0.5g |
