Appetizer Recipes
Deconstructed Vegan Summer Rolls with Date Sweetened Peanut Sauce
Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Date Sweetened Peanut Butter Dipping Sauce. Fresh Spring Rolls/…
- Ready 40 minutes
- Serves 3
- Prep 15 minutes
- Cook 25 minutes
I love fresh Vietnamese Spring Rolls. The fresh veggies, mint, cilantro, peanut sauce or sweet and spicy dipping sauce. Everything just works so well together. When I want some refreshing crunchy veggie fresh rolls with the crunch, lettuce, carrots, cucumbers, mint, cilantro, tofu, noodles and a fabulous dipping sauce but don’t want to roll things up, I make it into a deconstructed Summer Roll Bowl!
Prep the veggies and the noodles, marinate and bake the tofu, meanwhile blend up the Peanut sauce that is sweetened with dates. No refined Sugar or Oil in this Bowl! Assemble into bowl, rolls, wrap or however you like and serve.
Crunchy, Refreshing, Easy, and Perfect! To make the sauce without nuts, use Sunbutter.
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So Fresh, So Delicious! 21 Gm of Protein in a Bowl.
Recipe
Deconstructed Vegan Summer Rolls - Veggies Spring Rolls
Crunchy Veggie Vegan Summer Rolls Deconstructed into a Bowl. Served with Date Sweetened Peanut Butter Dipping Sauce. Fresh Spring Rolls/ Rice paper rolls in a bowl. Make a bowl, wrap or fill up rice paper wrappers. Vegan Gluten-free Oil-free Recipe. Use Sunbutter to make it nutfree
- Serves 3
- Prep 15 minutes
- Cook 25 minutes
- Total 40 minutes
Ingredients
- 12 to 14 oz firm Tofu (pressed for atleast 10 mins to remove excess moisture.)
- 2 tbsp soy sauce (or use tamari for glutenfree)
- 1/2 tsp garlic powder
- 1/4 tsp ginger powder
Peanut Butter Sauce:
- 1/4 cup peanut butter
- 6 to 7 dates (pitted)
- 2 to 2.5 tbsp lime juice
- 2 tsp soy sauce
- 2 tsp Chopped ginger
- Optional adds: 1/2 tsp garlic powder, Sambal oelek or sriracha for heat to taste
Bowl ingredients:
- 6 oz Vermicelli or Maifun Rice noodles (cooked according to instruction on the package)
- 2 to 3 cups chopped lettuce
- julienned or thinly sliced carrots
- peeled and sliced cucumber
- 1 cup mint leaves
- 1 cup packed cilantro
Instructions
- 1
Slice everything as needed. Prepare the noodles according to instruction on the package, rinse in cold water and set aside.
- 2
Bake the tofu: Slice the pressed tofu into thin slices or cubes or tear into pieces. Place in a shallow bowl (or directly in a baking dish). Drizzle the soy sauce all over. Sprinkle the garlic and ginger powder, flip around to coat and let sit for 10 mins. Place in a baking dish. Bake at 350 degrees F for 20 to 25 mins Or air fry at 370 F for 12-14 minutes. Stir once in between. (Variation: use 1 Tbsp vegan hoisin sauce and 1 tbsp soy sauce).
- 3
Blend everything under peanut sauce with 1/2 cup of water. Taste and adjust salt, sweet (add some maple syrup or sugar if needed), tang (adjust lime).
- 4
Assemble in a bowl or wrap with good portions of the lettuce, noodles, mint, cilantro, cucumber, carrots and baked tofu. Drizzle the sauce generously and also serve some on the side. Or if you are up for up, make fresh rolls with spring roll wrappers! Dip the rolls in Peanut Sauce and enjoy
Notes
For variation: add 2 tsp vegan hoisin sauce to the peanut butter sauce. To make Summer Rolls, slice the veggies into thin matchsticks, assemble and roll in spring roll wrappers. To sub dates, use 2 -3 tsp sugar or maple syrup. Add more if needed. Nutrition is for 1 of 3 serves
Nutrition
- Calories493 kcal
- Carbohydrates61 g
- Protein21 g
- Fat17 g
- Saturated Fat3 g
- Sodium595 mg
- Potassium515 mg
- Fiber6 g
- Sugar14 g
- Vitamin A1360 IU
- Vitamin C12.7 mg
- Calcium244 mg
- Iron4 mg
