Vegan Chickpea Flour Roll with Tofu and Zucchini Cream
Vegan Chickpea Flour Roll with Tofu and Zucchini Cream. Delicious Light Vegetarian Recipe, egg-free, gluten-free, and lactose-free, super easy to prepare.
To prepare this recipe, I used high oleic sunflower seed oil, which – unlike all other oils (except extra virgin) – does not contain polyunsaturated fats, which are very harmful and are also largely present in industrial products (snacks, crackers, etc.). Oleic acid is a monounsaturated fatty acid that has various interesting characteristics: it is useful for providing the body with those precious substances known as omega-3 and omega-6 and for reducing “bad” cholesterol in the blood. High oleic sunflower oil also boasts antibacterial, anti-inflammatory, and anticancer properties and is ideal for frying because it has a high smoke point.
If you’re looking for more vegan recipes (sweet or savory), check out my Special: “Vegan Recipes“.
If you’re looking for more light recipes (sweet or savory), check out my Special: “Light Recipes…but delicious“.
- Difficulty: Very Easy
- Cost: Inexpensive
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Vegan
- Seasonality: Spring, Summer, and Fall
Ingredients for the Vegan Chickpea Flour Roll with Tofu and Zucchini Cream
- 3/4 cup gluten-free chickpea flour
- 2 tbsp cornstarch
- 1.5 cups water (warm)
- 1 tsp fine salt
- 1/2 cup carrot (grated, about 1)
- to taste sunflower seed oil (high oleic)
- 7 oz tofu (natural or silken)
- 1/2 cup zucchini (about 1)
- 1 tsp fine salt
- 1 fresh garlic
- to taste coarse salt
- to taste black pepper
- 6 leaves basil
- 1 tbsp sunflower seed oil (to flavor the zucchini, I use high oleic)
Tools
- Bowls
- Grater
- Chopper
- Knife
- Pot
- Blender Braun, various accessories, 1000W power
- Parchment Paper
- Baking Tray
- Whisk
- Pan
Steps for the Vegan Chickpea Flour Roll with Tofu and Zucchini Cream
Take a bowl and mix the chickpea flour, fine salt, and cornstarch, gradually add the warm water, and stir with a whisk until you have a smooth and homogeneous batter without lumps. Let this batter rest for at least an hour (or even overnight).
Meanwhile, wash and dry a carrot, peel, and finely chop it, and add it to the batter after resting, mix everything well. Take a baking tray (mine is 12×9.5 inches), cover it with parchment paper and lightly oil it, pour the batter into it and bake at 392°F for 20-25 minutes.
Let the mixture cool slightly, then flip it onto another piece of parchment paper, removing the one used for baking.
Take a pot, fill it with water, and bring to a boil with a handful of coarse salt. Add the tofu block and zucchini cut into large pieces to the boiling water and cook for about 7 minutes.
Take a pan, add 1 tablespoon of sunflower seed oil (I use high oleic), sauté the garlic, and flavor the zucchini for a few minutes.
Take a blender (or mixer) and blend the tofu and zucchini well, adding the basil leaves, salt, and pepper, and let the tofu cream cool completely.
When the base and tofu cream are cold, spread the cream on the base, leveling it well with a spatula, and roll it up on the long side (using the parchment paper as an aid).
Put the vegan roll in the fridge for at least two hours and then slice it. If you like, you can serve this vegan roll with a fresh salad and arugula.
Shopping Tips!!!
For blending the tofu and zucchini cream, I recommend either an immersion blender or the handy mini chopper accessory, both included with the Minipimer Braun MultiQuick 7, which you can purchase at a special price on Amazon.
I used this High Oleic Sunflower Seed Oil, rich in monounsaturated fatty acids that contribute to the maintenance of normal cholesterol levels in the blood, available on Amazon. #adv
To bake the base, I used a tray from this Seti 3 Non-Stick Baking Trays, suitable for gas, electric, and ceramic cookers, also available on Amazon at a great price.
