Vegan Recipe: Vegan Rolls with Spicy Peanut Sauce
Ramazaan should not be the season of pakoras, parathas and all-you-can-eat buffet iftars. Those afternoon naps are certainly not going to help burn off the nightly half-kilo of jalebis. Iftaars should be highly nutritious. A great way to do this is to eat plenty of vegetables for fibre, accompanied with good quality proteins.
This vegan recipe makes vegan rolls that are filled with fresh, thinly-sliced veggies as well as strips of hot sauce & soy sauce seasoned tofu. Have them with sweet & spicy peanut sauce for a fresh and delicious meal that will satisfy all your taste-buds.
Recipe type: Iftaar, Lunch and Dinner
Vegan Rolls Ingredients
1 red pepper, julienned
1 carrot, julienned
1 long japanese cucumber, julienned
Handful of baby spinach or any other greens of your choice, gently bunched up and sliced thinly
Baked hot sauce & Soy Sauce marinated Tofu, chilled and cut into thin strips
5-10 rice papers
2 tbsp soy sauce or tamari sauce
3 tbsp peanut butter
1 tbsp hot sauce
1 teaspoon sesame oil
1 teaspoon brown sugar (or maple syrup)
1 teasoon sesame seeds
Heat the oven to 200 degrees C. Line a baking tray with baking paper.
Cut pressed firm tofu into long strips and marinate them in a mixture of soy sauce or tamari and hot sauce. (1 tablespoon each)
Place tofu on the prepared baking tray and bake for 20 mins, turning tofu sticks half way through.
While the tofu is baking you can begin to prepare all of your ingredients. Finely julienne the red pepper, carrot, and cucumber. Thinly slice the spinach or any greens of your choice.
Once the tofu has finished baking, place it in the fridge to chill. In the meantime you can mix up the Spicy-Sweet Peanut Sauce. Combine all the ingredients of the sauce in a bowl and whisk vigorously.
Prep your area. Find a nice clean space of counter to work on and fill a large bowl or pie plate with HOT water. Grab your tofu, peanut sauce and all of your prepped veggies.
Soak a single rice paper in the hot water until it’s completely soft and flexible. This could take anywhere from a few seconds to more than 20 seconds depending on the brand/type of rice paper.
Gently shake the excess water from the rice paper, lay it straight out onto your work space.
Let it sit for about 30 seconds to absorb any excess water, the papers won’t stick together properly if they’re really wet.
Lay the julienned vegetables down in the middle of the wrap. I like to fill mine with a little bit of greens, lots of cucumber and carrot, a little red pepper, and lots of tofu topped with a drizzle of peanut sauce.
Try to keep the fillings laid neatly, making sure to leave ample room on each side to easily fold the wrap.
Lift the side of the rice paper that’s closest to you, gently pull it forward (away from you) over the fillings. Hold the wrap firmly while you fold in each end of the wrap. Continue rolling to seal the seam.
Repeat the steps and make 8-10 rolls. This is a Vegan Recipe you will make again, and again, and yet again! Slice them in half and enjoy them fresh, dipped in the prepared spicy sauce.
Huma teaches us to strike a balance between health, nutrition and flavour. Passionate about healthy cooking, reading and health-related workshops, Huma currently runs a company, Ideal Balance. She holds an MBBS from Dow Medical College, Karachi, Pakistan and is a Certified Nutritional Consultant and Health Coach from Institute for Integrative Nutrition, New York. She plans to start professional health coaching within a private health institute, with a focus on eating disorders. Huma is a mother to 2 teenage daughters, and she actually secretly wishes she could work as a doctor in Singapore! In life, Huma believes in staying content even in the most difficult of circumstances.