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Carrot taco

1 serving

150 minutes

The recipe is taken from the collection of recipes by Nastya Ozerova.

Energy value per serving

CaloriesProteinsFatsCarbohydrates

510.1

kcal

17.8g

grams

20.4g

grams

64.4g

grams

Ingredients

1serving

150

g

Chickpea aquafaba

to taste

Gluten-free flour blend

3

tbsp

1

pc

Green salad leaves

1

stem

to taste

50

g

Canned sweetcorn

to taste

to taste

Ground black pepper

to taste

to taste

Cooking steps

1
Wash, clean, and grate the carrot. Squeeze out as much juice as possible using napkins and a towel. It's important for the carrot to be dry enough for the taco to hold well.
Required ingredients:
1. Carrot: 150 g

2
Whip the aquafaba to a whipped egg-like consistency for 2-3 minutes using a mixer.
Required ingredients:
1. Chickpea aquafaba: to taste

3
Mix flour, salt, pepper, and aquafaba until smooth. Add carrot and mix the dough well.
Required ingredients:
1. Gluten-free flour blend: 3 tablespoons
2. Salt: to taste
3. Ground black pepper: to taste
4. Chickpea aquafaba: to taste
5. Carrot: 150 g

4
Divide the dough into four parts, shape into circles, and then form thin flatbreads on parchment paper.

5
Send to a preheated oven at 200 degrees for 15 minutes until a crispy crust forms on the edges.

6
Carefully separate the carrot tacos from the parchment paper using a spatula.

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