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Vegan Rainbow Rolls w/ Carrot Tahini Sauce - crunchy fresh veggies and creamy avocado united with a nutty low-calorie carrot tahini sauce

Vegan Rainbow Rolls w/ Carrot Tahini Sauce

Last weekend, Sarah and I were escorted to Baltimore Veg Fest by my friend and proper vegan, Constance. (I hear you need to know a vegan to be admitted into vegan events.)

“That’s not true…”

Ah, Constance. Don’t mind her pretending to take pity on baser creatures like myself, those that degrade ourselves by taking lives in order to satisfy our cravings.

“You know, I’m not trying to push veganism on you…”

We meandered the festival grounds admiring the six pack abs and the glowing halos awarded to 12-month+ vegans, enjoying their magic pizzas and their alchemized BBQ. There were a few things we couldn’t help but notice.

“Man. These people sure are happy,” Sarah pointed out.

“Of course they are,” I said. “They’ve ascended.”

“…Right, well, I’ve never seen a crowd of people this friendly.”

“And I’ve never seen so many delicious dogs.”

Someone gasped.

“I’m sorry… I can’t help it!” I whispered. And it’s true. That’s the curse of a lowlier being – everything looks so edible.

Vegan Rainbow Rolls w/ Carrot Tahini Sauce - crunchy fresh veggies and creamy avocado united with a nutty low-calorie carrot tahini sauce

I dragged my squishy meat-eating body through the dirt paths and admired the clever t-shirts and buttons insulting my kind. It was so beautiful there. Everything just seemed to glow in this ethereal –

“Are you trying to make us look like wizards so you don’t have to feel as bad about eating meat?”

“What! Of course not!”

“…Because, you know, it’s not actually an impossible task to just cut down on -”

I hissed as Constance’s righteous words burned my ears. “Lies!”

“It’s not lies. You can live without cheese – it even says so on this button.”

“Now that,” Sarah chimed in, “is a lie. What about cream cheese? Next you’ll be telling me that fish aren’t vegetables!”

“What – what are you – of course they’re not -”

“They are!” We said. “Haven’t you ever seen Brother Bear?”

Brother bear salmon run - funny vegan rainbow rolls
Salmon, otherwise known as the Party Hat of the Sea.

“That is highly disturbing.”

Sarah and I hung our heads in shame. Constance placed a merciful healing vegan hand on our shoulders. “Listen, you guys, I’m not trying to tell you how to live your lives, I’m just trying to do the best with mine. I don’t judge you guys for your choices, alright?”

“…Okay…”

“That being said, being vegan isn’t impossible, and unfortunately, it also doesn’t grant you superpowers, but it is really good for the wellbeing of our animal brethren. How about trying some vegan recipes?”

“Yeah!” Sarah and I agreed, happy for the approval of our morally enlightened friend. “We could do that!”

“Good! Now let’s get some vegan pizza and I’ll levitate us home.”

(Click here for the text-only recipe.)


Vegan Rainbow Rolls w/

Carrot Tahini Sauce

Vegan Rainbow Rolls w/ Carrot Tahini Sauce - crunchy fresh veggies and creamy avocado united with a nutty low-calorie carrot tahini sauce

These rolls are not only pretty, they’re also full of healthy ingredients to empower and veganize your blood, thereby increasing your daily productivity and bodily functioning by 1000%. And they’re delicious! Crunchy fresh veggies and creamy avocado united with a nutty, low-calorie tahini sauce. Super satisfying, especially if you eat 8 of them like I did.

Vegan Rainbow Rolls w/ Carrot Tahini Sauce - crunchy fresh veggies and creamy avocado united with a nutty low-calorie carrot tahini sauce

This recipe makes about 10 vegan rainbow rolls.

Ingredients for the Rolls:

  • 10 dried rice paper/spring roll sheets (about 10 inches in diameter)
  • 1 cup thinly sliced beet greens or spinach
  • 2 stalks of green onion, sliced thinly
  • 1 large beet, peeled
  • 8 oz. snap peas
  • 1/4 large red onion
  • 1 yellow bell pepper
  • 1/2 cup chickpeas
  • 4 avocados

OPTIONAL TOPPING: 2 large avocados, sliced thinly, and 1 large beet, sliced thinly

Ingredients for the Sauce:

  • 1 cup carrot juice
  • 2 tbsp. agave nectar
  • 1/3 cup tahini
  • 1/2 tsp. salt
  • 5 cloves of crushed garlic
  • juice of 1 lemon

Vegan Rainbow Rolls w/ Carrot Tahini Sauce - crunchy fresh veggies and creamy avocado united with a nutty low-calorie carrot tahini sauce

How to Put It in Your Mouth:

  1. Roughly dice the beet, snap peas, bell pepper, red onion, chickpeas, and avocado for the filling. Toss with the sliced beet greens/spinach and green onion until thoroughly mixed.
    • OPTIONAL: If you want to decorate your rolls like we did for the picture, then thinly slice 2 avocados and 1 large beet. Set aside to be used later.
  2. Heat the ingredients for the sauce in a small saucepan, whisking until combined. Turn off heat and allow to cool to room temperature.
  3. Lightly grease a large plate with oil.
  4. Fill a separate lipped plate with warm water. Soak a rice sheet for about 5-10 seconds – if you’ve never worked with rice paper before, it’ll feel like plastic even after it’s soaked, but it will soften! Trust the 5-10 second method, otherwise the paper will become too sticky to work with.
  5. Place the rehydrated rice paper on the greased plate, then add about 1/2 cup of filling. Top with about 2 tbsp. of sauce, then roll.
    • OPTIONAL: If you want your rolls to look like the picture, then you’ll want to put your sliced avocados/beets on the bottom, then stack the filling on top, then cover it with sauce and roll. That way the slices will show up on the top.
  6. Repeat!

Vegan Rainbow Rolls w/ Carrot Tahini Sauce - crunchy fresh veggies and creamy avocado united with a nutty low-calorie carrot tahini sauce

I know, I know. It sounds easier than it is, and you’ll likely mess up a few before you get the hang of it – or maybe you’re a magic vegan and you won’t. But if you’re having trouble, here is a very simple rolling technique brought to you by CHOW Tips.

Once you’ve figured it out and got the veggies rolling, feel free to dip these vegan rainbow rolls into some extra sauce if you’re as addicted to tahini as we are.

Enjoy!

Photography by Sarah Alice Photography (sarahalice.net)


Text-only recipe.

Vegan Rainbow Rolls w/

Carrot Tahini Sauce

Ingredients For the Rolls:

  • 10 rice paper/spring roll sheets (about 10 inches in diameter)
  • 1 large beet, peeled
  • 8 oz. snap peas
  • 1/4 large red onion
  • 1 cup thinly sliced beet greens or spinach
  • 1 yellow bell pepper
  • 2 stalks of green onion
  • 1/2 cup chickpeas
  • 4 avocados, sliced

OPTIONAL TOPPING: 2 large avocados, sliced thinly, and 1 large beet, sliced thinly

Ingredients For the Sauce:

  • 1 cup carrot juice
  • 2 tbsp. agave nectar
  • 1/3 cup tahini
  • 1/2 tsp. salt
  • 5 cloves of crushed garlic
  • juice of 1 lemon

How to Put It in Your Mouth

  1. Roughly dice the beet, snap peas, bell pepper, red onion, chickpeas, and avocado for the filling. Toss with the sliced beet greens/spinach and green onion until thoroughly mixed.
    • OPTIONAL: If you want to decorate your rolls like we did for the picture, then thinly slice 2 avocados and 1 large beet. Set aside to be used later.
  2. Heat the ingredients for the sauce in a small saucepan, whisking until combined. Turn off heat and allow to cool to room temperature.
  3. Lightly grease a large plate with oil.
  4. Fill a separate lipped plate with warm water. Soak a rice sheet for about 5-10 seconds – if you’ve never worked with rice paper before, it’ll feel like plastic even after it’s soaked, but it will soften! Trust the 5-10 second method, otherwise the paper will become too sticky to work with.
  5. Place the rehydrated rice paper on the greased plate, then add about 1/2 cup of filling. Top with about 2 tbsp. of sauce, then roll.
    • OPTIONAL: If you want your rolls to look like the picture, then you’ll want to put your sliced avocados/beets on the bottom, then stack the filling on top, then cover it with sauce and roll. That way the slices will show up on the top.
  6. Repeat!

(Instructional video for rolling here, from CHOW Tips.)

Enjoy!

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