For your Sunday, but also during the week, this amazing vegan roll is the resolution!!
Tasty and healthy, and gluten free, what can you ask more?
You can play with using different veggies, spices, and add the sides you consider the best choice to eat with this incredible dish. The best choice it's also accompany the roll with a sour cream or a classic hummus, or a butternut squash hummus or a beet root hummus. As you can see the variations are multiple and funny! Enjoy!!
for the roll:
1C hot water
1 tsp ginger
1Tbsp mixed seasonal herbs
1 Tbsp apple cider vinegar
Tbsp raw brown sugar
1 C buckwheat flour
1/4 C spelt flour
1/4 C chickpeas flour
for the filling:
4 pieces rehydrated soy
a handfull peas
a handfull soybean sprouts
1 medium shiitake mushroom
1 handfull spinach
1 Tbsp mixed seasonal herbs
salt
grapeseeds oil
soy sauce
for the glaze:
1 1/2 Tbsp grapeseeds oil
1 tsp lemon juice
1 Tbsp raw cane sugar
salt
1 Tbsp soy sauce
Mix all the first 8 ingredients to make the roll dough. Roll into a rectangular
shape. For the filling mixe the other 9 ingredients in a sauce pan, and stir.
Fill the roll with the cooked vegetables. Make the roll as a sushi roll, roll
the dough gently, and then brush with glaze. Make the frosting with the last 5
ingredients Bake 175 ° 25 '- 30'