Cucumber Rolls

These appetizer rolls are filled with an Italian-inspired seed paste. They’re actually really easy and super fun to make. They’re almost-raw, gluten-free, and oil-free.

Gather ye earthy ingredients:

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Using a mandolin, you’ll slice the cucumbers like so:

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Adding the yummy filling, then roll em up:

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Cucumber Rolls

  • Servings: 4-8
  • Difficulty: moderate
  • Print

A light appetizer that feels like a garden party in your mouth! (makes about 8 rolls)

Ingredients

  • 1 cucumber
  • sun-dried tomato filling:
  • 1 garlic clove, minced
  • 1 cup basil leaves
  • ½ cup sunflower seeds, soaked 2+ hours
  • ½ cup sun-dried tomatoes, soaked 10+ minutes
  • 2 tablespoons diced red onion
  • 1 tablespoon nutritional yeast
  • 1 teaspoon lemon juice
  • 1 teaspoon Bragg aminos or soy sauce

Directions

  1. Cut off ends of cucumbers, then use a mandolin or knife to cut thin slices, lengthwise.
  2. With paper towels, lightly pat off some of the moisture from the cucumbers.
  3. Food process the garlic first, then add remaining filling ingredients. Pulse until roughly mixed.
  4. Lay out each cucumber slice and spread about 2 tablespoons of the filling all the way across. Roll up and secure with a toothpick.

Friends, if you try this lovely recipe, let us know! Leave a comment it and tag a picture #veganrecipesforcompassion on Instagram! We’d love to see what you come up with. Cheers!

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