Cucumber Seitan Rollups Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 15 minutes
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
2 6-inch cucumbers
¼ cup hummus
¼ teaspoon salt
¼ teaspoon ground black pepper
⅓ cup seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)
1Slice the bell peppers until you have eighteen thin toothpick-size strips of each color, and then chop the remaining peppers into a very fine dice (should be at least 3 tablespoons of each color; you may have some leftover). Set aside.
2Use a vegetable peeler to slice off long strips from the cucumbers. Keep the same direction so that some green will be on each long edge of the strips. Slice on all four sides and discard the center seed section. You will have about two or three slices from each of the four sides of the cucumber.
3Lay out the slices. Spread about 2 teaspoons hummus down the center of each strip; spread out evenly, keeping a little bit away from the long edge. Sprinkle a dash of salt and pepper on each hummus-covered cucumber. Now sprinkle about 1½ teaspoons each of seitan and chopped bell pepper mix on each slice.
4Roll up each cucumber and secure with a toothpick. Set on their sides and slide three different-colored bell pepper strips into the center at different heights. You will need to cut some of them shorter to achieve this look.
Top Vegan Recipe Resources 🥑
Batch Cooking Club
Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.