Rocambole de Legumes

Rocambole de Legumes is a vibrant Brazilian rolled vegetable dish, bursting with flavor and color. This vegan delight is perfect for a light meal or as a stunning centerpiece for any gathering.

Ingredients

• Zucchini - 100 grams, grated
• Carrot - 100 grams, grated
• Bell pepper - 50 grams, finely chopped
• Spinach - 50 grams, chopped
• Chickpea flour - 100 grams
• Water - 200 milliliters
• Olive oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Nutritional yeast - 2 tablespoons
• Turmeric - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/4 teaspoon
• Fresh herbs (parsley or cilantro) - 1 tablespoon, chopped

Steps

1. Preheat the oven to 180°C (350°F).
2. In a large bowl, combine the grated zucchini, grated carrot, chopped bell pepper, and spinach.
3. In another bowl, whisk together the chickpea flour, water, olive oil, minced garlic, nutritional yeast, turmeric, paprika, salt, and black pepper until smooth.
4. Pour the chickpea mixture over the grated vegetables and mix well until everything is evenly coated.
5. Spread the mixture evenly onto a lined baking tray, about 1 cm thick, forming a rectangular shape.
6. Bake in the preheated oven for 25-30 minutes or until the edges are golden and the center is set.
7. Remove from the oven and let it cool slightly. Once cool enough to handle, gently roll the mixture into a log shape, using the parchment paper to help.
8. Let the rolled vegetable log rest for a few minutes before slicing into rounds.
9. Serve warm, garnished with fresh herbs.

Nutrition

• Calories: 220
• Protein: 10 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 450 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Water: 0.25 L

Health Benefits

• Rich in vitamins and minerals from fresh vegetables.
• High in fiber, promoting healthy digestion.

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