Veggie Scrolls
www.buycookeat.com.au
Recipe By Monique Neville
Buy Cook Eat ©2023
Veggie Scrolls
Description
These Veggie Scrolls’ are full of fibre and veggies and would make a great addition in the lunch box or as a snack. This recipe was developed for a Healthy Lunch Box Food & Nutrition Cooking Session at an Early Learning Centre (ELC). This is a quick and easy dough that can also be used to make pizza bases. This recipe is dairy and egg free, you just need to have some yeast on hand. You can store a container of yeast in the fridge and it will last a long time. These scrolls could be instead of or in addition to a sandwich. They also make a handy snack after school, work or sport as they are portable and sturdy.
This recipe used a combination of plain and wholemeal flour to increase the fibre and nutrients in the scrolls. We also used grated carrots and zucchini as these are also full of fibre and nutrients and available all year round.
At the ELC the children had fun using a special enclosed safe grater that had a handle on it that they got to spin around to grate the vegetables. Research shows that when children participate in cooking they are more likely to eat what they have made, and more likely to try something new.
You could easily replace the vegetables with whatever you have on hand such as capsicum, tomatoes, canned corn, broccoli, olives – the options are endless. You could also chop and roast vegetables like pumpkin, eggplant, onion and sweet potato and add them in.
You can also replace the dairy free plant based cheese with your favourite cheese, such as tasty or Parmesan. Feta would also go nicely with the roast vegetables for a more gourmet experience.
Finally, you can also change up the herbs – oregano, basil, parsley, pizza thyme would all be flavoursome, but maybe not all together! You could also use dried herbs such as Italian Style mixed herbs as they work well on pizzas and scrolls. Garlic granules and onion powder also take the flavour up a notch. It is all about using what is accessible and affordable and, most importantly, what tastes good and will actually get eaten!
Preparation and cooking time
Around 20 min prep and 15 min cooking time
Equipment
Oven preheated to 220`
C (430`F), with oven shelf in the middle of ovenLarge Bowl, Medium Bowl,
12 cup Muffin Tin x 2 (Or use a baking tray)
Whisk, Wooden Spoon, Metal Spoon (like a desert spoon), Fork, knife
Rolling pin
Small plate or board for chopping
Muffin Cases (Optional)
Measuring Jug – at least 1 cup – used to measure liquids
Measuring cup set - 1 cup ½ Cup 1/3 Cup ¼ cup – used to measure dry ingredients
Measuring spoons – 1 tablespoon, 1 teaspoon , ¼ Teaspoon, – used to measure liquids and dry ingredients
Oven Mitt
Number of servings and serving size
12 Small Scrolls, Approx 100g each
List of ingredients
· 2 teaspoons dry active yeast
· 1 teaspoon Sugar
· 1 Cup Warm Water
· 1 ½ Cups Plain Flour
· 1 Cup Wholemeal Flour
· 2 Tablespoons Oil
· 1/2 teaspoon Iodised Salt
· 1 Carrot Grated
· 1/2 Zucchini Grated
· ¾ Cup Tomato Paste (or BBQ Sauce)
· Basil Leaves Torn into small pieces (About 12 leaves)
· 1 Cup Grated Plant Based Cheese (Dairy Free)
Step-by-step Method
GREASE a 12-cup muffin tin with Canola Spray.
Add 2 tsp YEAST to a large bowl.
Add 1 tsp SUGAR to large bowl.
Add 1 Cup WARM WATER to large bowl.
Gently WHISK Together, then leave for about 5 minutes until frothy.
Grate 1 CARROT into a medium bowl (Cut into sections).
Grate ½ a ZUCCHINI into the same bowl (Cut into sections).
STIR the carrot and zucchini together then set aside.
Into the yeast mixture, add 2 Tablespoons of OIL and whisk.
Add 1 ½ Cups PLAIN FLOUR.
Add 1 Cup WHOLEMEAL FLOUR.
Add ½ Teaspoon of IODISED SALT.
STIR the mixture with a metal spoon, then set aside for 5 minutes.
Tear the BASIL leaves and place into the bowl with the vegetables.
Turn out the dough onto a floured surface and gently KNEAD.
ROLL OUT dough into a rectangle about 20 cm by 30 cm
Cover the dough with TOMATO PASTE.
Sprinkle over the VEGETABLES and BASIL then PLANT BASED CHEESE.
ROLL UP the dough up into a scroll shape.
CUT into 12 Scrolls. Place into muffin tin. Sprinkle with ‘cheese’ (Optional)
Bake for about 10 – 15 minutes until golden and cooked through.
NOTES:
Scrolls will last in an airtight container in the fridge for up to 3 days. Can be frozen up to 2 months.
• Nutrition Information:
Nutrient Information Panel
Serving Size is One Small Scroll (1/12 of recipe) 100g
Instructions repeated below Step-By-Step with photos:
Coming Soon!
by Monique Neville
Buy Cook Eat (C) 2023
www.buycookeat.com.au
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