These Spicy Vegan Macadamia Muhamarra Canapes are a delightfully easy Mediterranean/Middle Eastern-style appetizer that you'll want to serve up to all your parties! Lovely spicey & nutty vegan canapes are made with innovative Veggie Sheets that create a delicious wrapping for these yummy little rolls and cups! *this is a sponsored post with Veggie Sheets
The Veggie Sheets - Veggie Sheets are used a bit like you would nori wraps (sushi roll) to wrap up the rolls and to form the little cups. These amazing sheets are made from first world vegetable waste, which is blended up and dehydrated into sheets with a touch of agar for flexibility. They are gluten-free and have no artificial colourings or ingredients; so you get to create beautiful colourful dishes with the health benefits of vegetables. You can buy them directly from Veggie Sheet or from Amazon! (afflilate link)
The Macadamia Nut Muhamarra Spread: Inspired by a Middle Eastern spread or dip called Muhammara, which is usually made with walnuts and red peppers. Slightly sweet and spicy but with a lovely creaminess given to it from the macadamia nuts, combined with fire roasted red peppers , chilli and smoked paprika. We have left the spread slightly chunky so it can be easily used as a filling.
👩🍳How to make the Canapes
First of all you will need to make the Macadamia Muhammara Spread. To do this, first roast the macadamia nuts in the oven for about 10 minutes.
Then in a food processor, whizz up the nuts, garlic, fire roasted red pepper, semi dried tomatoes, lemon juice and spices until you have a rough paste.
To make the veggie sheet wraps you need to first gently spray a wrap with water. Then add finely sliced courgette (if you would like) and a line of the Macadamia Muhammara. (as per the image below)
Now wrap it up tightly like a sushi roll and with a wet knife (to prevent sticking) cut into 2-3 cm pieces.
If you would like to make little cup shapes with the veggie sheets, first cut into squares. Then gently dampen the sheets and leave to dry in a cup cake baking tray. Once the sheets are dried they set into shape and can be filled.
The rolls will keep for a day in a cool place. The little cups should be eaten nearly immediately.
Cover in a very fine layer of olive oil and keep in the fridge for up to a week. Can also be frozen in portions.
There are 4 flavours of Veggie Sheets. For this recipe we used the Spinach and the Tomato flavours.
They make a great alternative to a wrap, so use in place of bread or a tortilla to create on-the-go snacks. We also have created some other recipes with Veggie Sheets so once we have them ready we'll link them up here too!
🥗Serving Suggestions & Similar Recipes
These Spicy Vegan Macadamia Muhamarra Canapes are perfect to serve as appetizers for a party or special event. Why not try some of our other ideas using Veggie Sheets.. or round off your party with some of these other yummy vegan canapes.
We loved creating this recipe with Veggie Sheets and hope you love it too! Let us know in the comments if you make it and please share with all your friends!
Spicy Vegan Macadamia Muhammara Canapes
For accuracy, I measure all ingredients in metric as standard, then convert and test the recipe for American cup measurements etc.
(Heads up Aussie and UK readers- your measurements in cups are sometimes different, so please use metric or check you have the correct cup and spoon type!!)
To Assemble the Canapes
- 8 Veggie Sheets
- 1 courgette
For the Macadamia Muhammara Paste (enough to fill at least 8 rolls)
- 1 clove garlic
- 60 g fire roasted red pepper (about 1. )
- 25 g semi dried tomatoes (about 4)
- 200 g macadamia nuts
- 30 ml lemon juice (Juice ½ lemon)
- fresh or dried chilli to taste
- ½ teaspoon smoked paprika
- 1 teaspoon cumin
To Make the Paste
- Roast the macadamias in a single layer in the oven for about 10 mins (Gas Mark 5 / 200°C) -- Watch to make sure they do not burn!
- Pulse all the ingredients in a food processor until you have a thick paste. Add a little water or olive oil if necessary.
- With a mandolin or sharp knife, cut very fine long slices of courgette.
- Wet a veggie sheet (as per packet instructions) and lay the courgette slices over it. Trim if necessary so they do not overhang. Leave a strip on one side so you can seal the rolls.
- Put a ‘sausage’ of the Macadamia & Red Pepper paste on one side.
- Tightly roll up the sheet to form a long roll.
- Wet the edge and use that to seal the roll.
- With a very sharp knife, cut into 3cm pieces.