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Cooking with plants and lovin' it...and ditching the gluten and {refined} sugar along the way!

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Raw Mexican Zucchini Roll Ups with Veggie Walnut “Meat”

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Raw zucchini stuffed with veggies and a raw walnut "meat"

This post was sponsored by NOW Foods. The opinions and text are all mine.

With summer coming and bikini season upon me, I have started to crave healthy raw food (read: crap I stuffed a lot of burgers and burritos into my face these last 6 months while writing my cookbook…) Anyone else feel me? I see you shoving that last bite of pizza in your mouth. Well have no fear because I have created some fully raw, uber tasty, and surprisingly filling and satisfying food for you to balance with those cookies you just baked.

A raw appetizer of veggies and a raw walnut "meat" rolled up with raw sliced zucchini

Sidenote, even though I talk about using NOW Foods raw walnuts here, this post is not sponsored. I do work with them and have a post coming soon using one of their new awesome products, but in this post I simply wanted to show you all the nuts that I use.

NOW Foods raw walnuts

Now that that is settled, let’s move on to your next creative project: raw zucchini roll ups! These are the perfect appetizer, snack, dinner (I ate at least 20 one night)…you name it. They are filled with veggies (duh) and the “meat” filling is AHmazing. I took a creative spin on it, I wanted to do something different than all those other raw meaty crumbles out there, so I decided to add veggies IN the mix! It worked brilliantly! Not only did they add to the texture, but you cannot taste them and so you are getting an even extra dose of veggies for free. Goodbye nacho rolls and hellooooo bikini!!!

Thinly sliced raw zucchini rolled up with veggies and raw walnut "meat"

So what did I sneak in? Well, we have the regular raw “meat” go-tos: walnuts and sun dried tomatoes. And then we have my unique additions: zucchini and mushrooms. The key here is that you need to peel the zucchini. This leaves behind the softer, milder in flavor, veggie middle. Plus you add in mushrooms, caps only, and get a powerhouse of a mixture! Both of these add some chewiness to the texture plus give it that uniqueness I was going for. I’m tell ya friends, you need to try this! The sky is the limit on what you can put it on.

Sliced zucchini covered with raw walnut "meat" and raw veggie slices

Ways you can use the raw veggie walnut “meat”

  • as a nacho topping
  • a dip for crackers and veggies
  • in a wrap, taco, or burrito
  • on pizza
  • directly into your mouth
  • and of course, these raw zucchini roll ups (<– best option for bikini prep)

Raw veggie filled walnut "meat"

If you like this recipe, please consider rating it with the star rating system and leaving a comment below. I love hearing from you and seeing your awesome remakes! Find me on Instagram and tag me @veggiesdontbite and #veggiesdontbite, or you can also find me on Facebook, and Pinterest. Thanks for helping me spread the word about delicious food!

Nutrition and metric information should be considered an estimate. Please read more about that here.


5 from 3 votes
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Raw Mexican Zucchini Roll Ups with Veggie Walnut “Meat”
Fresh, flavorful, filling and the perfect finger food, these raw zucchini roll ups will blow you away! Filled with a unique twist on raw walnut "meat".
Servings: 16 roll ups
Author: Sophia DeSantis | Veggies Dont Bite
Ingredients
Raw Mexican Veggie Walnut “Meat”
  • 1 small sized zucchini
  • ½ cup chopped mushrooms caps only (see note)
  • ¼ cup sundried tomatoes dry or in water, not oil
  • 2 tablespoons fresh cilantro
  • 3 teaspoons chili powder
  • 2 ½ teaspoons cumin
  • 1 ½ teaspoons lemon juice
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon sea salt
  • 1 cup raw walnuts soaked overnight (I use NOW Foods brand)
Roll ingredients:
  • 1 medium sized zucchini
  • 1 yellow pepper
  • 1 red pepper
  • 1 avocado
  • Chili Taco Crema (if you don’t make or have raw cashew milk, replace it with water in this recipe to keep this full raw)
  • Extra cilantro optional
  • A few pinches of sea salt to salt zucchini
Instructions
  1. If you are using dried sundried tomatoes, place them in a bowl of hot water to soften them.
  2. Peel the small sized zucchini until you have peeled off all of the green areas, you should see a light yellow green color underneath. They are slippery so if you peel over the trashcan hold tight so it doesn’t fall in (don’t ask me how I know this). Slice the peeled zucchini until you fill a ¾ cup, and add it to a food processor.
  3. Now put in the mushrooms, sundried tomatoes, cilantro, garlic, lemon juice, smoked paprika, chili powder, cumin and salt into the food processor.
  4. Next add the walnuts on top of the other ingredients. Make sure you add the ingredients in the order stated. It’s important to have them this way to achieve the texture of a meaty crumble.
  5. Pulse the ingredients slowly until you get a crumble like texture. Don’t do this too fast or you will get walnut butter (again don’t ask me how I know this). It takes some patience but it will eventually get crumbled.
  6. Once it is ready put the mixture into a bowl and set aside. The longer it sets, the better the flavors marinate and come through.
  7. Peel and then slice the medium sized zucchini into very thin strips, you should get about 16 if you sliced them thin enough, I used a mandolin. Salt them and allow them to sit while you prepare the rest in order to draw out some of the water.
  8. Slice the yellow pepper, red pepper and avocado into matchstick sized slices. Make the Chili Taco Crema if you haven’t.
  9. In order to assemble, wipe the salt off of the sliced zucchini. Lay one flat and spread some of the meat onto the slice, covering about half.
  10. Next lay a layer of peppers, avocado, and cilantro on top of the meat aligning the bottom edges of the veggies to the zucchini slice so the top of the veggies stick above the slice of zucchini. Then drizzle a touch of crema over the meat and veggie area.
  11. Then starting on the end that has meat and veggies, carefully begin to roll until you reach the other end of the zucchini. You may need to secure the end of the zucchini with a dab of taco crema.
  12. Assemble on a plate, drizzle some more crema and devour!
Recipe Notes

Any variety of mushrooms works but I prefer crimini or baby bellas. The Chili Taco Crema makes 3 cups so you can either half the recipe or make the whole thing to use with other things. Tips to prep ahead: Make meat and crema so all you need to do is put the rolls together the day you are making them. Baby/kid food idea: Cut filling veggies thin and small. Roll them tightly and make thinner rolls. Allow kiddos to dip them into the taco crema (make it mild).

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Comments

  1. This was SO DELICIOUS and easy to make!!! Great idea and spice combo really did the trick. I also made the Salsa Crema – YUM
    I subbed the Zucchini for Cabbage leaves and made it into a burrito 🙂
    Thank you for sharing!!

    Reply

  2. Your recipes have never failed me! I put together the walnut “meat” this morning, and will assemble the zucchini wraps later today for Father’s Day. I tasted the “meat” before putting it away to chill a while – holy cow, that stuff is good! I’ve made your other taco meat crumbles as well, also yummy….just curious, do you have a recipe for “meat crumbles” that are plain – not a spicy/mexican type? Maybe I’ll try this recipe again, just leaving out some of the spices…

    Reply

      • Great, thanks so much! I was thinking of something for stuffed peppers, lasagna…And i also came across one in the cookbook – in the frito burrito, I think. Can’t wait for your latest version on meaty crumbles!

      • I just got back from vacation and slowly getting into the blog again! But I have another version on my must make list!

  3. Just made these for dinner, yum!
    They came out really good. The last one I made envelope style which was easier to eat. But I had fun eating the other ones!
    Wish you knew how to attach a picture ?
    Thanks for the recipe!

    Reply

    • Hi Kathy! Thank you so much!! I am really happy you liked these! Great question on the photo, I’m not sure! But you can always tag me on Instagram or post it to my facebook page!

      Reply

  5. Just realized I never commented on these! They are SO pretty and I love how you made everything raw! I’ve only ever made the walnut taco meat as cooked and it’s been a really long time since I made it so I’ll have to give this raw version a go sometime! Love how fancy schmancy they look!

    Reply

    • Thanks friend!! I’m not usually a raw creator but these called to me in my sleep one night. LOL! The walnut meat is really good and I made it unique by adding all the hidden veggies. It is also super yum warm! I sprinkle it in the kids quesadillas!

      Reply

    • Awe, thank you!! These are super fun party food, or even if you just want to throw yourself a party. HA!!

      Reply

    • I’m right there with you!! The more I can be outside the better, especially with our new yard almost ready!

      Reply

  14. I love the sound and the look of walnut meat. I’ve never tried it before but I really do want to now! Your roll ups look so fresh and delicious, I would have eaten at least 20 as well!

    Reply

  15. The idea of stuffing these rolls with walnuts is genius! I will try this next time I have a party for my friends, as some of them are vegetarian!

    Reply

    • It’s so good in taco salads! In tacos. On nachos…I should write a Dr. Seuss book on all the fun ways! LOL!

      Reply

  18. This is such a good idea Sophia. Not only are these little beauties full of nutritious ingredients but they are also visually a lot of fun too. They would be perfect served as appetizers at summer cookouts.

    Reply

  23. totally craving raw and fresh these days, but I always do when summertime rolls around! raw nut ‘meat’ recipes are always welcome too.

    Reply

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