When you think sushi you probably think takeout. These vegetable nori rolls are so simple to prep and make nearly anyone in your family can. Think of it as an easy way to enjoy more vegetables amid all the barbecuing we’re doing this summer!
4 raw, organic nori sheets
½ cup hummus
1 large carrot, cut in half and thinly sliced
½ cucumber, cut in half and thinly sliced
½ zucchini, cut in half and thinly sliced
2 cups mixed salad greens (or more or less as desired)
ONE: Take a nori sheet and spread some beet dip or hummus evenly over it, leaving a narrow uncoated margin around all the edges.
TWO: Arrange a quarter of the veggies in a level layer along one-half of the dip-coated area, in this order: carrot, cucumber, zucchini and greens.
THREE: Starting at the far edge of the veggie side, rolling in parallel with the veggie strips, roll up the nori sheet as tightly as you can, then cut crosswise into 2 to 4 pieces, using a sharp knife. Repeat the process until all the sheets are filled and rolled.
Note: Be creative with the filling. You can’t really go wrong—use a variety of fresh vegetables you already have on hand and slice them thinly.
Pro tip:Veggie rolls make a great portable meal. Prep the night before and pack them for lunch.
Recipe from PLANT POWERED ATHLETE: Satisfying Vegan Meals to Fuel Your Active Lifestyle (Page Street Publishing, Co. June 2020).
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