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 Vegan Tortillas, very Satisfying and Healthy Recipe
This dish is a real gift for ketovegetarians. Even if you are not a vegan, try these tortillas at least once. I'm sure if you didn't know they were vegan, you would never have guessed! Please note that this is a very hearty dish, but it is very useful. This is a celebration of taste and aromas, which, by the way, you can adjust to your personal preferences. The recipe is very simple to perform, most of the ingredients are always at hand, and some can be replaced, or even do without them. Be creative!
Course Breakfast Lunch, Children's Food Ideas, Diet Food Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Course Breakfast Lunch, Children's Food Ideas, Diet Food Dishes, Lean Food, Lunch Second Breakfast Dishes, Morning Breakfast Dishes, Pregnant and Nursing Food Dishes, Separate Food Diet, Special Food Dishes, Vegetarian Food and Diet
Cuisine Polish Cuisine
Keyword Easy, For Beginners
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Weigh and place in one bowl almond flour, flaxseed and flax seeds.
    Weigh and place in one bowl almond flour, flaxseed and flax seeds.
  2. In a food processor (or in a blender in parts, with the addition of a small amount of water, literally half a glass), we grind vegetables, nuts and spices. I used a lot of garlic, onion, thyme, dried oregano, curry, even hops-suneli for some reason plopped:)) Plus, I slightly improvised, adding also bean sprouts, for greater persuasiveness (they are not in the original recipe). Since I didn't have 200 grams of pistachios, and there were only 120 grams, I had to improvise again and get the missing amount with Brazil nuts, walnuts and macadamia.
    In a food processor (or in a blender in parts, with the addition of a small amount of water, literally half a glass), we grind vegetables, nuts and spices. I used a lot of garlic, onion, thyme, dried oregano, curry, even hops-suneli for some reason plopped:)) Plus, I slightly improvised, adding also bean sprouts, for greater persuasiveness (they are not in the original recipe). Since I didn't have 200 grams of pistachios, and there were only 120 grams, I had to improvise again and get the missing amount with Brazil nuts, walnuts and macadamia.
  3. Combine the mass with almond flour, flax and psyllium (Psyllium is not a mandatory ingredient, but it will help the dough not to fall apart). You can add vegetable oil at this stage (I have olive oil). Carefully mix the mass with a spoon until smooth, cover with a film and leave for at least 15-20 minutes.
    Combine the mass with almond flour, flax and psyllium (Psyllium is not a mandatory ingredient, but it will help the dough not to fall apart). You can add vegetable oil at this stage (I have olive oil). Carefully mix the mass with a spoon until smooth, cover with a film and leave for at least 15-20 minutes.
  4. Well, then you can do it in different ways. It was originally intended as tortillas, so you can't go wrong if you put them in the oven. I decided to divide the mass into two parts and cook them in a pan under the lid, as well as in the oven. You can make pancakes, or you can make tortillas. If you cook on the stove, then you need to reduce the heat to a minimum and cover with a lid. After about 3-5 minutes (see the situation), gently turn to the other side and fry until tender (also 3-5 minutes). The dough is quite soft and spreads during cooking, so consider this point.
    Well, then you can do it in different ways. It was originally intended as tortillas, so you can't go wrong if you put them in the oven. I decided to divide the mass into two parts and cook them in a pan under the lid, as well as in the oven. You can make pancakes, or you can make tortillas. If you cook on the stove, then you need to reduce the heat to a minimum and cover with a lid. After about 3-5 minutes (see the situation), gently turn to the other side and fry until tender (also 3-5 minutes). The dough is quite soft and spreads during cooking, so consider this point.
  5. The second part I placed in a ceramic mold, smearing the bottom with olive oil. Sprinkled with pumpkin seeds and sesame seeds, lightly pressed and sent to the oven. Bake at a temperature of 190 degrees for about 30 minutes. It may take you less or more time - look at the situation, it depends on your oven and the thickness of the dough. Check readiness with a toothpick. If it remains dry, then the tortilla can be removed.
    The second part I placed in a ceramic mold, smearing the bottom with olive oil. Sprinkled with pumpkin seeds and sesame seeds, lightly pressed and sent to the oven. Bake at a temperature of 190 degrees for about 30 minutes. It may take you less or more time - look at the situation, it depends on your oven and the thickness of the dough. Check readiness with a toothpick. If it remains dry, then the tortilla can be removed.
  6. Our hearty and flavorful tortillas are ready. They can be served with vegan mayonnaise, guacamole or your favorite sauce, any vegetables... But they themselves are very tasty, just lick your fingers.
    Our hearty and flavorful tortillas are ready. They can be served with vegan mayonnaise, guacamole or your favorite sauce, any vegetables... But they themselves are very tasty, just lick your fingers.
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