CUCUMBER SEITAN ROLLUPS

SERVES 6 PORTIONS

1 red bell pepper

1 orange bell pepper

1 yellow bell pepper

2 6-inch cucumbers

1⁄4 cup hummus

1⁄4 tsp salt

1⁄4 tsp ground black pepper

1⁄3 cup seitan, crumbled (Slow Cooker Log for Thin Slices and Crumbles)

NUTRITIONAL VALUES

Calories: 46kcal
Fat: 1.2g (0.2g S.Fat)
Carbs: 6.8g
Protein: 2.9g
Sugar: 2.7g
Sodium: 164mg

METHOD

Cut the bell peppers into eighteen thin toothpick-size strips of each colour, then chop the remaining peppers into a fine dice (should be at least 3 tbsp of each colour; you may have some leftover). Place aside.

Slice the cucumbers into long strips with a vegetable peeler. Maintain the same direction so that there is some green on each long edge of the strips. Remove the center seed section and slice on all four sides. Each of the four sides of the cucumber will yield two or three slices.

Arrange the slices. Spread about 2 tsp hummus down the center of each strip; spread out evenly, keeping a little bit away from the long edge. Season each hummus- covered cucumber with a pinch of salt and pepper. Now, on each slice, sprinkle about 1 1/2 tsp of the seitan and chopped bell pepper mixture.

Each cucumber should be rolled up and secured with a toothpick. Place them on their sides and insert three different-coloured bell pepper strips at varying heights into the center. To achieve this look, you will need to cut some of them shorter.