These are a quick little hors d’oeuvre that were made with the leftover walnut filling from my Stuffed Courgette Flowers recipe. If purely making the filling for this dish, you will need to adjust depending on how many people you are serving. So I suggest halving the original recipe, which should easily fill about 30-40 little rolls. Don’t worry if you have some leftover filling, you can keep it for at least a week and use like nut spread or pate. The ingredient list below is half the recipe I used previously.
I double layered these with a thin coating of my sun dried tomato sauce, just enough to add a bit of sharpness to the roll. Make the whole recipe, and keep the rest for another dish as it keeps for at least a week refrigerated in an air tight container.
It is easier to make these using a mandolin slicer, or you could also use a wide vegetable peeler. These are best made just before you need them, and I would suggest dehydrating the courgette slices slightly if you can.
Bear in mind that this needs to be prepared just before you intend to serve, or they may go soggy.
Preparation Time: 25 minutes
- One long courgette or zucchini makes about 15-20 slices, depending on thickness. So for 30-40 rolls you will need about 4 large courgettes, maybe 5.
- Sun dried tomato sauce: extra thick, adjust this recipe by slightly lowering tomato quantity and increasing the sun dried tomatoes.
- alfalfa sprouts
- red pepper
- 1/2 cup walnuts
- 3 tablespoons nutritional yeast, also known as savoury yeast or nooch
- 1/4 cup water
- 1/2 tablespoon flaxseeds, or linseeds
- 3 tablespoons red onion, roughly chopped
- 3 tablespoons oregano
- 1/2 tablespoon lemon or lime juice
- 1/4 avocado
- 5 sun dried tomatoes
- black pepper
- Slice courgettes thinly lengthways. Set aside, dehydrate if you can for about 2 hours.
- Blend the walnuts, nutritional yeast and water together in a blender or food processor for about a minute until well combined.
- Add the remaining ingredients and blend again for another 2 minutes. This should be quite a thick sauce, easy enough to spread onto your sliced courgette.
- Spread one courgette slice with the walnut filling, just a thin coating.
- Spread another slice with just a smattering of sun dried tomato sauce, it should only be enough so you can just taste it.
- Place the sun dried tomato slice on top of the other, but not evenly. You want to place it higher along the bottom one, by about an inch, so when you roll it, as it moves it should come out even at the end. Roll the top layer tightly first, picking up the bottom layer as you meet it. If you have a messy bit leftover, cut it off so your roll is nice and tidy.
- Top with alfalfa sprouts and tiny slices of red pepper.