Vegan Zucchini Tortillas

Are you looking for a flavorful and fresh tortilla change? You can’t miss these Vegan Zucchini Tortillas! They consist of only a few basic elements & are soft and flexible. These vegan zucchini tortillas are full of vegetables and free of gluten and grains. Perfect for quick evening meals on weekends & food preparation. Let’s get together and let’s enjoy this green happiness! A taco, tortilla bowls, and wraps all make great use of these tortillas. These dishes are easy to prepare, and may be tailored with your favorite plants or toppings, and are a great way to incorporate extra greens.

STATS INFO:

• Calories: 60 per tortilla
• Preparation time: 15 minutes
• Cook time: 20 to 22 minutes
• Total time: Thirty five minutes
• Serving size: 1 tortilla
• Cuisine: Vegan, Gluten-Free
• Course: Bread, Side, Wrap
• Diet: Vegan, Gluten-Free
• Serving: Makes 6/8 tortillas

EQUIPMENT:

• Grater/food processor
• Mixing bowl
• Clean kitchen towel/cheesecloth
• Baking sheet/skillet
• Baking paper/ parchment paper
• Flipper

INGREDIENTS:

• Two medium zucchinis
• One tablespoon of ground flaxseed
• Two tablespoons of water
• ¼ cup chickpea flour
• One tablespoon nutritional yeast (optional)
• ½ teaspoon garlic powder
• ½ teaspoon salt
• Black pepper to taste

INGREDIENT NOTES:

Zucchini:

• Make use of fresh zucchini. Pour out extra water after finely grating. The tortillas remain firm as a result.

Ground flaxseed:

• Functions similarly to a single egg as a plant-based thickener. Give it five minutes for it to gel in water.

Chickpea flour:

• Provides proteins and strength. Chickpea flour holds more effectively, although almond flour also works.

Seasonings:

• Black pepper, as well as garlic powder, gives taste. To suit your taste, adjust the salt.

INSTRUCTIONS:

1. If pan-cooking, ready a skillet or warm the oven to a temperature of 190°C.
2. After grating the zucchini, spread it out on a fresh towel.
3. Extract as much water as you are able to. This is a crucial stage.
4. Blend water and flaxseed. Give it five minutes to sit.
5. Grated zucchini, chickpeas, nutritional yeast, flaxseed mixture, & spices should all be combined in a big basin.
6. Until a ball of dough forms, thoroughly mix.
7. It needs to be moist but not mushy.
8. Using the flour mixture, form 6 to 8 balls.
9. Use a rolling tool or your hands to smooth each ball into a thin circular tortilla.
10. Heat a non-stick pan or, if baking, move to a cookie dish coated with a parchment-like
11. To make it firm and somewhat golden, bake it for fifteen to twenty minutes.
12. Cook it in the pan for approximately three to four minutes on each side.
13. Let cool slightly before using.

OPTIONAL COOKING METHODS

There are three easy ways to prepare vegan zucchini tortillas. Select the technique that best fits your preferred texture and time.

Pan-Cooking:

1. This technique produces tortillas with a fluid structure and soft edges.
2. Simply cook it for six to eight minutes over moderate heat on each side, making it ideal for rapid burner cooking.
3. Excellent for quick access to freshly made tortillas.

Baking:

1. Baking ensures that the texture of your zucchini tortillas is uniformly firm.
2. It’s perfect for preparing a large quantity at once or for meal prep.
3. Bake for between fifteen and twenty minutes at a temperature of  190°C  (375°F), turning during this time if you’d like.

Air Fryer:

1. This method produces a little chewy center and crispy edges.
2. It works best for quick results and small batches.
3. Cook at a temperature of 180°C  (350°F) for six to eight minutes, monitoring for crispness halfway through.

TIPS:

• A little extra flour should be added if the mixture is too wet.
• Keep more tortillas frozen. ahead of using, microwave.
• Make sure to squeeze the zucchini thoroughly because better tortillas are made with less liquid.
• Add a little oil and pan-cook for crispier edges.
• You can use these as little food, such as pizza edges, tortilla shells, or wrappers!

STORAGE INFORMATION:

FRIDGE:

• Preserve for up to four days in an airtight bag. To prevent sticking, place paper between each.

FREEZER:

• Place the tortillas in a stack on a piece of paper and put in the freezer. Directly warm in the oven/directly on the stove.

FAQs:

Can I use zucchini from the store?

• The best is fresh. Pre-grated food could be either lacking in moisture or too moist.

Can the flaxseed be skipped?

• You may utilize store-bought egg substitutes or chia seeds to make your own.

Is it possible to substitute wheat flour?

• However, they won’t be free of gluten.

Can I remove the oil from them?

• Of course! Simply use a dry non-stick pan or bake them.

Can children consume these?

• Indeed! They’re flavorful, tender, and full of vegetables.

NUTRITIONAL INFORMATION:

Calories: 60
Carbs: 7 g
Total Carbs: 8 g
Fiber: 2 g
Protein: 3 g
Fat: 2 g
Calcium: 15 mg
Iron: 0.7 mg
Vitamin A: 50 IU
Sodium: 120 mg
Potassium: 140 mg
Serving Size: 1 tortilla
Serving: Makes 6/8 tortillas