I sea vegan cream cheese and sun-dried tomato rolls

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Jason Tjon Affo from @theindigokitchen

Jason Tjon Affo
Jason Tjon Affo@theindigokitchen
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"I love to use these seaweed wraps to add some extra colour and nutrients."
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Ingredients

  • Seamore’s seaweed wraps (1 pack)
  • 200 gram vegan cream cheese
  • 1 can chickpeas drained and rinsed
  • 100 grams sun dried tomatoes marinated from a jar, chopped
  • 200 grams roasted bell peppers home made or from a jar, chopped
  • 2 cloves garlic minced
  • 1 tbsp tomato pureé
  • 1 chili pepper chopped
  • 1/2 tsp black pepper ground
  • 1/2 tsp cayenne pepper
  • 2 tbsp nutritional yeast

Preparation

  • Add the rinsed chickpeas to a bowl and mash them with a fork, it’s ok for them to keep some texture. Add the remaining ingredients and mix them and add salt to taste. Spread a tortilla with the spread and roll it up. You could add extra greens, veggies or spice. I added some extra roasted carrot before rolling it. Enjoy!

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