Vegan zucchini and walnut rolls

Ingredients for 2 servings:

• 1 large zucchini, approx. 350 g
• n. B. Salt
• 100 g walnuts, whole kernels or grated
• 1 small onion(s)
• 1 clove(s) garlic
• 1 tsp paprika powder
• 1 bunch of parsley
• 1 pinch(s) of pepper
• 1 tbsp lemon juice
• 100 ml soy milk (soy drink) or other plant milk

Instructions

Working time approx. 45 minutes; Rest time approx. 15 minutes; Total time approx. 1 hour

as a starter or for a party buffet

Cut the zucchini lengthwise into thin slices using a knife or vegetable peeler. Sprinkle the slices with salt and rub in. Let stand for 15 minutes. Peel and chop the garlic and onion. Blend with the remaining ingredients in a blender until creamy. The mixture should be thick and not runny. If it’s too runny, add a little more nut flour or a thickener. Wash the zucchini slices and let them dry. Spread 1 tablespoon of the walnut paste on each slice, roll them up, and secure with a toothpick. Can be eaten raw; if you prefer the zucchini to be softer, place the rolls on a baking sheet or in a casserole dish and bake them in the oven at 180°C for about 15 minutes.