Vegan Mushroom roll, here I am with a delicious, easy, vegan, gluten-free, and low carb, nutritious recipe. Yes, I know its too much of goodness in one package. Instead of calling vegan mushroom roll, shouldn’t it be perfect to say ‘ all in one roll’? I know its a bad joke but, please excuse me.
While I was browsing Instagram, I saw the video of making a tortilla/wrap with spinach and oats. But unfortunately, I could not find the recipe or the video again. After a few attempts, I found a perfect recipe. I am so proud of the vegan mushroom roll recipe. Either you’re vegan or not, everyone under the sun should try this recipe. Please checkout the video, in the end I have also shown vegetarian and eggitarian options.

Please Check out other vegan recipes here.

Ingredients:

Batter:

• 1 cup – old fashioned or quicker oats
• 1 cup of water + water from the sauteed veggies(optional)
• 2 or 3 cups of loosely packed baby spinach(adjust spinach to taste)
• 1/4 tsp of salt

Stuffing:

• 1/2 an onion -sliced
• 1/4 of green bell pepper – sliced
• 1/4 of red bell pepper – sliced
• 250 grams of mushroom – sliced
• 1/4 tsp of salt
• 1/4 tsp of cayenne pepper powder(or any spice powder)
• 1/8 to 1/4 tsp of garlic powder
• 2 tbsp of oil

Procedure:

Step 1: 

       1. In a small bowl, combine the oats and water. Let it soak until the stuffing is getting ready.

Step 2: Stuffing:

1. Heat the required oil and when the oil is heated, add in the veggies and saute until cooked. 
2. Season the veggies with some salt and spice powders.
3. After 3 to 4 minutes, the mushroom will release its water content. Transfer the released water into the oats, which soaked earlier.
4. Continue to saute the veggies until the moisture is absorbed. The stuffing should be dry.

Step 3: Batter and outer cover for the roll:

1. In a blender, first, add in the oats and then spinach. Without adding any extra water, grind the oats and spinach until well combined smooth as pancake batter. 
2. While blending, if required, add very little water but make sure the batter is not too thin. The batter consistency should be the same as pancake batter(neither thin nor thick like a paste)
3. Add in the required salt and mix well.
4. In a preheated iron/non-stick iron skillet, with a tissue or kitchen cloth, apply a thin layer of oil.
5. Make sure the skillet is nice and hot. Then, pour a ladle of batter(about 3/4 cup) on the center of the griddle and immediately with the backside of the ladle whirl to make a thin circle.
6. Over medium heat, let it cook until the sides peel off and, the upper surface is not sticky/moist. It takes about 3 minutes on each side.
7. Once the sides come off of the skillet gently, flip the spinach sheet(wrap), and cook the other side until well cooked.
8. Now, place the stuffing(avocado, lime, salt, cheese, egg, and so on) on the oats spinach sheet and fold. Again let the mushroom stuffed roll cook for about a minute, on both sides, and transfer to a plate.
9. For every batch, wipe the skillet thoroughly and apply a thin layer of oil. Also, the skillet should be hot enough.

Serve the vegan mushroom stuffed spinach and oats roll with hot sauce/ketchup. It tastes better when served straight from the skillet with any sauce.

Note:

Serve the vegan mushroom roll hot with ketchup/sauce for better taste.

Summary

Recipe Name

Vegan Mushroom roll

Author

Swaana

Date

2020-07-15

Prep Time

10M

Cook Time

20M

Total Time

30M