+QP
This recipe is a crowd pleaser for when you want to show friends (or others …) that eating vegan doesn’t have to be weird and sad like some folks think it is. We are just throwing together some fresh, vibrant veggies in rice paper wraps and pairing them with a spicy, creamy peanut sauce. What’s not to love? Dig in. —EvE
SERVES 2 OR 3
SAUCE
¼ cup (45 g) peanut butter
2 tbsp (30 ml) soy sauce
1 tbsp (15 ml) maple syrup
2 tbsp (30 ml) rice vinegar
¼ tsp chipotle powder, or more, as desired
½ tsp sesame oil
ROLLS
1 avocado
1 bell pepper
1 carrot
1 beet
1 cup (250 g) tofu
½ cup (20 g) cilantro
Rice paper sheets and warm water
1 tbsp (3 g) black sesame seeds, for garnish
Stir the ingredients together until smooth. If it’s too thick, add more of the liquid ingredients or even some water, lemon juice or nondairy milk. If it’s too thin, add more peanut butter. Set it aside.
FOR THE ROLLS
Wash, peel and chop the veggies into strips or shred them as necessary. Dip a sheet of rice paper into a shallow bowl of warm water so it’s fully submerged for 5 to 10 seconds. Lay it on a damp cloth and assemble your veggies in the middle. Wrap it up and garnish with some sesame seeds. Set it aside. Repeat these steps until you use up all your veggies! Enjoy with your dipping sauce.