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Samantha Jones

Velvety Veggie Cups

Stuffed veggie snacks with a walnut-oat crust, chilled overnight for optimal flavor. Perfect for parties, with a balance of earthy bites and tangy dip
Rezept drucken Pin Recipe
Vorbereitungszeit 15 Minuten
Zubereitungszeit 1 minute
Gesamtzeit 16 Minuten
Portionen: 24 servings
Gericht: Pinterest
Küche: Modern European
Kalorien: 85
Ingredients Method Notes

Zutaten
  

  • 2 medium carrots, julienned
  • 1 small zucchini, grated
  • 1/3 cup roasted walnuts, ground
  • 1/4 cup rolled oats
  • 1/2 red onion, finely chopped
  • 1 red bell pepper, diced
  • 1 tbsp lemon juice
  • 1 tsp dried parsley
  • 1/2 tsp chili flakes
  • 1 tbsp olive oil
  • 1 tbsp vegan tahini
  • 2 tbsp plain vegan yogurt
  • 1 clove garlic, minced
  • 1/4 tsp smoked paprika
  • Salt for seasoning

Method
 

  1. Combine carrots, zucchini, red onion, and bell pepper in bowl
  2. Add walnuts, oats, parsley, chili flakes, and lemon juice
  3. Mix in olive oil until uniformly coated
  4. Form mixture into 24 small cup shapes (using spiced noodle cups per article)
  5. Chill in refrigerator for at least 2 hours
  6. Prepare dip by whisking tahini, yogurt, garlic, paprika, and pinch of salt
  7. Arrange on serving tray with lemon wedges

Notizen

Can be made 24 hours ahead
Substitute pesto for oat-walnut mix
Use baked sweet potato as base
Store in airtight container up to 2 days
Optional: Baked in 350°F oven 12-15 minutes instead of frying
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