Zucchini rolls | Perfect for Easter | Simple, vegan, lowcarb
Easter recipe. Vegan and lowcarb
Easter is just around the corner, time to start thinking about the menu for Easter weekend. I love looking for inspiration from other recipes and then adapting them for a different occasion. Today, my inspiration comes from Japanese. Japanese at Easter? Yes – just different 😉 I made it vegan and lowcarb for this easter.
Simple, vegan and lowcarb
When I think of recipes for Easter, I like to make sure they’re not too heavy. You eat so much over the weekend – so something light, lowcarb goes down great and offers a refreshing change!
Of course, my recipes for Easter are also vegan. And I also make sure that they are easy to prepare. Because, you have so much to do in the preparation. Since it does not have to be still super complicated in the recipes.
My inspiration for the Easter recipe
There was a time when I only ate sushi and rolled everything in nori sheets. Eventually they ran out, then I thought, I’ll just use zucchini. And here we go. These zucchini rolls are full of hit at any buffet such as Easter, as an appetizer or healthy snack. Through the beans they also bring a good portion of protein. The tahini ensures that the amino acid profile is complete and we have a complete protein here. So go for it, it’s worth it :).
Instead of zucchini, you can use cucumber. However, the cucumber should be in season or hard so it doesn’t water so much and is basically just seeds.
Gian and I recorded this once for you on Instagram. You can find the video here:
Easter, vegan and lowcarb
Well, already an idea what goes into your roll or how you adapt the lowcarb Easter recipe to your way?
Feel free to let me know. Maybe I’ll make your variation sometime!
Best wishes and happy Easter!