How to Make Easy Vegan Carrot, Zucchini and Walnut Rolls

As far as carbs go, bread isn’t my favourite. I know that sliced loaves are useful, that baguettes are great for picnics and, sure, I will wolf down a walnut loaf if you give me one, but I hardly ever choose to buy bread.

I also don’t bake much bread. It can be time-consuming (waiting for dough to rise) and honestly I’m often too lazy to knead it. Fortunately, this recipe fulfills my wish for a quick fancy set of rolls with little hassle. And it’s kinda healthy, or at least, I can tell myself that.

Carrot, Zucchini and Walnut Rolls

• Prep Time:20 minutes
• Cook Time:30 minutes
• Total Time:50 minutes
• Servings:8 servings
• Medium

Ingredients

• 2 1/2 cup plain flour (or a 2:1 ratio of plain flour to whole wheat)
• 1 teaspoon baking powder
• 3/4 teaspoon bicarbonate of soda
• 1 pinch sugar
• 1 teaspoon dried herb (I use thyme or rosemary)
• 1 courgette (aka zucchini), grated
• 1 carrot, grated
• 3/4 cup plant-based milk
• 1/2 cup walnuts, roughly chopped
• 2 tablespoon mixed seeds (plus extra for the top)
• Salt
• Pepper

• Step 1

  Preheat the oven to 400°F or gas mark 6.

• Step 2

  Mix the dry ingredients in a bowl with 1/2 teaspoon of salt.

  

• Step 3

  Remove excess liquid from the grated carrot and courgette (aka zucchini) by squeezing. Season with pepper.

  

• Step 4

  Add the carrot and courgette to the dry ingredients and stir in.

  

• Step 5

  Create a well and fold in the plant-based milk carefully.

  

• Step 6

  Add and mix the walnuts and seeds.

  

• Step 7

  Shape the dough on a floured surface.

  #SpoonTip: You could make one large loaf or even bite-sized treats

  

• Step 8

  Place on baking tray, score with a floured knife and sprinkle some salt, herbs and seeds. Dust with flour.

  

• Step 9

  Bake for 30 minutes and cool slightly before serving the rolls warm.

  #SpoonTip: When baked, the rolls should sound hollow when you tap the bottom.