Vegan Bunny Elle

Juicy, tender, sweet, and ever-so-slightly charred roasted bell peppers filled with a savory white bean “tuna” salad, these vibrant cutie rolls are 100% whole food and literally finger-licking good!

This dish is inspired by an Italian appetizer I once had a party, the host served roasted pepper rolls filled with tuna salad and I was so amazed by how refreshing and flavorful they were! Not to mention they are so vibrant and eye-catching.

Since I went vegan and fully plant-based, I’ve always wanted to recreate that dish and I replaced the tuna salad with a white bean mash, which I like even more than chickpea “chuna” as white beans have a finer and creamier texture.

There are many ways to char the peppers so we can easily peel off the skins. If you have a traditional open fire stovetop, you could simply use a pair of BBQ tongs to hold the pepper above the fire till the skins are moderately blackened and blistered. Or, you can also use the broiler setting in the oven.

Roasted Pepper Roll Ups with White Bean “Tuna” Filling

Juicy, tender, sweet peppers filled with savory, oceanic, and high protein white bean “tuna” salad.

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Ingredients Method Video

Ingredients

  

• 3 large bell peppers
• 7 oz extra firm tofu about 1/2 block
• 1 cup small white bean
• 1 scallion chopped
• 1 teaspoon caper chopped
• 1 tablespoon dijon mustard
• 1/4 teaspoon white pepper
• Pinch of salt to taste

Method

 

1. Wash and pat dry the bell peppers, use a pair of BBQ tongs to hold over an open fire stove, roast and rotate till the skin is blackened and blistered all over;
2. For the oven method, transfer the peppers onto a baking sheet, and place onto the upper rack in the oven, broil on high in the oven, check on them often and once one side is blackened, turn another side up, for a total of about 10 minutes, just till the peppers are blistered and moderately blackened all around, DO NOT overcook them! Otherwise, they’d get too mushy;
3. Once the peppers are blackened, immediately transfer them into a bowl and cover with a lid or a plate, let them steam with their remaining heat for 10 minutes;
4. Meanwhile, make the white bean filling, mash the white beans, fold in the chopped scallions and capers, add all the seasonings and mix evenly;
5. When the peppers are cooled enough to handle, cut open vertically from the side, remove the stem and seed, open up the pepper into one long piece;
6. Pat the pepper strip dry, add the white bean filling and spread evenly, roll up from one end to the other, slice into 1/2 inch pieces, repeat with all three peppers;
7. Serve immediately or chilled, enjoy!

Video