yeasty!

Today I got really bored and I decided to veganise something I have always loved - cheesymite scrolls. I used marmite instead of vegemite because in my opinion, marmite is far superior! Add some grated mozzarella style cheezly and bada bing bada boom!

Recipe I used from taste.com.au for ham and tomato cheese scrolls but I just changed some bits here and there:

Ingredients

2 Cups Self-raising flour
30g Nutelex or vegan marg.
3/4 Cup Soy Milk
1 tsp Salt
1/2 tsp Baking Powder
2 tbs Marmite or other vegan yeast spread
Half block mozzarella style cheezly - grated

Method

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Put flour in a large bowl (I forgot about sifting and it still came out OK so I guess if you wanna sift, then sift, but if you remember to forget, then goodo). Add salt and baking powder. Add nutelex. Using your fingertips, rub nutelex into flour until combined. Make a well in the centre.
2. Pour soy milk into well. Using a flat-bladed knife, stir until mixture is almost combined. Using your hands, bring dough together into a ball. Turn onto a lightly floured surface. The recipe said gently kneed the dough 'till smooth but I just kneed the shit out of it until it was smooth... either will do. Using a rolling pin, roll dough out to a rectangle.
3. Spread marmite over dough, leaving a 3cm border along both long edges. Sprinkle cheezly over marmite. Roll up dough firmly like a Swiss roll. Cut into 8 slices. Arrange scrolls close together on prepared tray, ensuring join is turned inwards so scrolls don't unroll while cooking - 'coz that would suck. Bake for 18 to 20 minutes or until light golden.

Yum!

I wanted to use up the wraps and the lettuce from last night while it was still crisp and fresh so for dinner tonight I made burritos with a mixture of rice, green wheat freekeh and corn on the side.
Burritos
Ingredients
1 1/2 cups vege-mince of your choice
2 tbs beef flavour stock powder
- massel brand :D
420g can kidney beans - rinsed and drained
300g can four bean mix - rinsed and drained
400g can diced tomatoes
1 pack taco seasoning
1/2 cup water
2 tbs chopped fresh parsley
1 tbs olive oil
4 wraps
Cos Lettuce
Cucumber sliced

Method

1. Heat oil in a pan. Add vege-mince and beef stock and cook till brown n' stuff. Add beans. Cook 'till heated through.
2. Add in tomatoes, taco seasoning and water.
3. Cook for about 10 minutes and add parsley in at last minute.
4. Assemble wraps!
5. EAAAAAAAT
6. These would be awesome with vegan sour cream but I didn't have any. Boo Hoo.