1. Prepare vegetables:
Grate the zucchini, carrots, and raw potato coarsely using a kitchen grater. Place the grated vegetables into a clean kitchen towel, sprinkle half a teaspoon of salt over them, and let it sit for five minutes. Twist the towel tightly and wring out as much liquid as possible so that the mixture becomes crispy in the oven.
2. Mix dough:
Preheat the oven to 190 degrees Celsius top and bottom heat and line a baking sheet with parchment paper, optionally brushing it thinly with olive oil. Place the squeezed vegetables into a bowl and add the chickpea flour, cornstarch, olive oil, and spices. Mix everything thoroughly with your hands or a spoon until a uniform, slightly sticky mixture forms.
3. Bake sheet:
Spread the vegetable mixture onto the baking sheet and press it down with your hands or the back of a spoon very thinly and evenly into a large rectangle about 0.5 centimeters thick. Bake the vegetable sheet in the oven for 25 to 30 minutes until the edges are golden brown and crispy and the sheet releases easily from the paper.
4. Prepare sauce:
Mix the unsweetened vegan yogurt, lemon juice, finely chopped chives, and pressed garlic clove in a small bowl. Season the sauce with salt and pepper and set it aside until needed.
5. Prepare filling:
Wash the leafy greens and drain them well. Dice the tomato and cucumber into fine pieces and optionally prepare your protein source by cutting the smoked tofu into strips or rinsing the chickpeas.
6. Roll and slice:
Remove the vegetable sheet from the oven and let it cool for three to five minutes so that it remains flexible. Spread the yogurt sauce generously over the sheet, leaving one short end clear, distribute the lettuce and the remaining vegetables on top, and roll the sheet up tightly from the long side. Slice the finished roll into diagonal, handy pieces using a sharp knife and serve immediately.
Nutrition Facts (approx. per serving)
- Calories: 295 kcal
- Carbohydrates: 32 g
- Protein: 14 g
- Fett: 9 g
