With summer coming I have started to crave healthy raw food. Anyone else feel me? 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.
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 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.
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.
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)
Check out these other great appetizers!
- Vegan Summer Rolls
- Healthy Twice Baked Vegan Potato Skins
- Smoky Jalapeño Ranch Vegan Cheese Ball
- Vegan Enchilada Casserole
Raw Mexican Zucchini Roll Ups with Veggie Walnut “Meat”
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
- If you are using dried sundried tomatoes, place them in a bowl of hot water to soften them.
- 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.
- Now put in the mushrooms, sundried tomatoes, cilantro, garlic, lemon juice, smoked paprika, chili powder, cumin and salt into the food processor.
- 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.
- 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.
- 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.
- 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.
- Slice the yellow pepper, red pepper and avocado into matchstick sized slices. Make the Chili Taco Crema if you haven’t.
- 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.
- 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.
- 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.
- Assemble on a plate, drizzle some more crema and devour!
Notes
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.
Nutrition and metric information should be considered an estimate.
Maria Erdman says
Hello,
I’m a Registered Dietitian and a Teaching Professor who teaches Nutrition Counseling. This recipe looks wonderful, and I’m going to make it soon. I’m writing to address a comment that you made in your introduction to the recipe.
“Goodbye nacho rolls and hellooooo bikini!!!”
This is a good example of the diet culture. This recipe is great. Eating vegetarian, vegan, or plant-based is great. Helping people to be able to make delicious food that fits into healthy diets is great. Making eating vegetables all about wearing a skimpy swimsuit? Not so great. Over 60% of American adults are overweight or obese by BMI (which is problematic in a whole different way, but too much to put in here). There is already such great harm done by companies trying to get people to diet to lose weight. How about encouraging people to eat well because eating vegetables is good for them – it increases micronutrient and fiber intake, along with phytonutrient intake. Some people might lose weight adding this to their dietary pattern, others may not. That shouldn’t be the focus of eating vegetables and eating healthy. I read your introduction, and you seem to be very reasonable (ie balancing salads and fries), so if you could please take this into consideration. FYI, I am have a normal-size body. The reason I’m am passionate about this is the number of eating disorders and disordered eating we see in college students – most who have beautiful young bodies, and most who do not like their bodies.
Thank you,
Maria
Sophia DeSantis says
Hi Maria! Thank you so much for your comment. I am actually also passionate about healthy bodies at every size and eating for pleasure and physical health versus to control your size. I have loads of information on this that show my stance and how I support it. However I have assistants who help me with writing my posts and this is an old post written by an assistant from a while ago that I no longer work with. I am constantly updating my posts to make them better and more reflective of my brand and what I stand for but had not gotten to this one yet. I went in and quickly changed a few of the things I didn’t like so it’s all fixed now. Thanks for bringing it to my attention! I have so many posts and it’s easy to miss these things from all the old posts that I’ve been trying to go through. Please let me know if you have any other questions and how you like the recipe!
Corene Brown says
I was too hungry to take time slicing the zucchini. Instead, I pulsed all vegetables except the advocado…just enough for bite size pieces. I then layer that on a plate followed by the sliced advocado and taco “meat”. Finally, I added the sauce. OH! MY! GOODNESS!! This was fantastic. Thank you.
Sophia DeSantis says
So happy you liked it Corene!!
Timothy Johnson says
I can’t thank you enough! I found this recipe during the first week of a 28 day raw vegan detox. I didn’t think I would last a week, but I’m 3 weeks in, and there’s no way I’m going back! What started this love affair? Your Chili Taco Crema recipe! I finally made the whole recipe today, and it is incredible! Thanks again for sharing your gifts with us all.
veggiesdontbite says
I’m so happy you like it!! Thank you so much for the great review!
Melanie Kabo says
I’ve never commented, but use this recipe almost weekly, it’s so good! I love that I can use it for so many different things!
veggiesdontbite says
So happy you like it Melanie!! Thanks for the great review and rating!
Melissa says
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!!
veggiesdontbite says
Hi Melissa! I am so happy you liked this! I love your idea of the cabbage leave for a burrito!
Emilie says
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…
veggiesdontbite says
Awe, thank you so much Emilie! I so appreciate the kind words. Have you tried my newest taco meat yet? I am actually working on another version but for now you can definitely make this and simply add salt and pepper, and maybe a touch of garlic powder, to use it as a general meat. Here it is: https://www.veggiesdontbite.com/high-protein-low-fat-vegan-taco-meat-made-with-whole-foods/
Emilie says
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!
veggiesdontbite says
I just got back from vacation and slowly getting into the blog again! But I have another version on my must make list!
Kathy says
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!
veggiesdontbite says
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!
Sue says
Sophia, these are excellent!! But yours are much prettier than mine were 🙂
veggiesdontbite says
Ha! Thank you so much, I’m so thrilled you loved them!!
The Vegan 8 says
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!
veggiesdontbite says
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!
Vegan Heaven says
These look so cute, Sophia! The perfect finger food for a birthday party for kids. Yummy!
veggiesdontbite says
Thank you Sina!
Alisa Fleming says
Yum! I tried walnut “meat” once and loved it! Now is one of my favorite brands for nuts, too.
veggiesdontbite says
It’s really good! You can never try too many different versions in my opinion!
Diana Johnson says
I love your additions to the walnut “meat.” It’s totally not sneaky to add extra veggies, right?
veggiesdontbite says
Nope, not sneaky at all! It’s not my fault my kids can’t read the recipe 😉