This is an excellent recipe that I created, which has brought a huge smile to my face, because my young discerning daughter is the best barometer I have in the short term when I have just created something new, and my partner is even more discerning. They both gave it a resounding thumbs up ! And I also know I have high standards to meet when I think of you all out there. As you may have noticed by now, I am not conventional or a conformist in my kitchen – if a particular ingredient springs to mind and ‘feels right’, then I add it, and 99.9% of the time, it works. This gives me the confidence to create just about anything. Onwards we go – enjoy and share with your loved ones – or, just be a little cheeky and treat yourself to the lot ! And please come back with your comments here. Thanks !
Serves around 3 people
INGREDIENTS FOR THE SMOKED BEAN FEAST SAUCE
around 2 Tbsp olive oil
3 cloves garlic, finely chopped
1 medium red onion, finely chopped
1 400g tin borlotti beans (around 2 cups) – feel free to soak and boil your own beans
1 Tbsp tomato paste
1 tsp smoked paprika (try Chiquilin in the US, or this link for the UK)
1 cup tinned sweetcorn (of your choice)
salt to taste
1 tsp curry powder
1 tsp margarine of your choice
4 to 6 medium chestnut mushrooms, sliced thinly
1 small to medium sized red pepper, chopped small
4 medium sized tomatoes, finely chopped
METHOD
- Heat your olive oil in a skillet pan, then fry your onion and garlic for a couple of minutes, mixing frequently.
- Then add your spices, and allow them to give off their flavours.
- Stir in your tomato paste, and mix for a couple of moments.
- Next, add your mushrooms and margarine, and allow them to cook.
- Now add your red peppers, and allow to cook for around 2 to 3 minutes, stirring every so often.
- Finally, add the rest of your ingredients, lower the heat, and allow to cook through for 15 minutes. Then give it a good stir, taste for salt, and leave covered on the heat for a further 5 minutes.
- Your filling is now ready – allow it to rest, and make your roti in readiness for your meal.
Plain Roti
INGREDIENTS
2 cups plain unbleached flour
150 mL (5 fl oz) water – a little more if needed
2 Tbsp plain oil – vegetable or other of your choice (make sure it’s not a strong one, as it won’t work) – you can use canola if you wish
METHOD
- Place the flour in a food processor, and add the liquid a little at a time, until a ball is formed.
- Take the dough out of the processor, coat the ball with flour, wrap in cling film (plastic), and place in the fridge for a couple of hours.
- Remove from fridge, and, using clean hands, break off pieces large enough to form 2 inch balls.
- Roll them into round rotis on a clean surface, around 6 to 7 inches in diameter.
- Fry each one in a dry non-stick pan, pressing down with a piece of kitchen roll, to prevent your fingers from burning.
- When the pastry kind of bubbles up, turn it over and do the same thing.
- Remove each one, and place on a hot plate kept warm whilst you make the remaining ones.
- When your first one is ready, lie it down on a large flat plate, and stuff it with the bean filling. Roll it to your preference – if you wish, you can wrap grease-proof paper it. Repeat the same process with the other roti, and serve. Enjoy !
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
These are free recipes for your pleasure – all we ask in return is that you take a few moments to leave us a constructive comment !
suitable for vegans, vegetarians and meat-eaters alike
Could you do this with out a unbleached flour? Maybe a gluten free or wheat?
Julia Hi there – I would suggest normal flour and wholewheat mixed in equal portions, otherwise it may be too heavy. Meantime, you could make this with a mixture of gram flour and all purpose gluten free mix (Health Food Stores would stock that kind of thing). Cheers and hope this helps. Let me know how it goes as and when Julia. 🙂
Hi Miriam- these look great! How many rotis does that mix make?
Your Roti wrapped smoked bean feast sounds wonderful, so I’ve sent it to my son who enjoys cooking with the suggestion he makes it when I go up to visit.
My son hasn’t yet received the recipe. Is this because my comment is ‘awaiting moderation’?
Caroline Hi there and welcome here. Sounds like a great idea for your son and your visit ! Hope you both enjoy it – let me know how it goes as and when. Best wishes your way in the meantime.
Hi again Caroline, I can’t imagine why not Caroline – once you have sent him the link to the recipe, he should be able to open the link and see it. If not, then send him the name of my blog and the name of the recipe. He will enter through the home page, and once he is on the home page, all he needs to do is to scroll down the page, and the recipe is there. Hope this helps. Cheers ! 🙂
Hi Miriam, Sadly I’ve had to give up for the moment! I’ve tried to share direct to my son…. no go. I’ve tried sending the link, and it informs me that the privacy setting for this attachment prevents me from posting to his timeline. So at the moment no chance of your wrapped bean feast when I go to visit. I’ll try sending the name of your blog, and the name of the recipe. May be that will work?
What are borlotti beans? Never heard of them. Something similar? Or, chestnut mushrooms. Never heard of them either.
Hi Miriam, Hooray my son got the recipe!! I have no idea how, but it got there in the end. Anyway he’s going to cook them when I come to stay, and also added because they looked so good, he would be cooking them for himself. Thank you.
So pleased to hear as much Caroline. I shall look forward to your feedback as and when. Best your way in the meantime.
Robin Hi – You can use normal cannellini beans for this instead of borlotti beans. Chestnut mushrooms, just use either small porcini mushrooms or the normal white mushrooms, it will still work well. Hope you enjoy it !
Caroline, in future yes, send the blog name and the recipe name. That said, this is the first time this has ever occurred. Glad you sorted it out though (through your later comment). Enjoy and best wishes. 🙂
Lovely dish and so simple to make. I already had some flatbreads so just made the filling and it is delicious. Thanks 🙂
PS I used aubergines instead of mushrooms as my husband doesn’t like mushrooms (can’t think why!) Worked really well
Lauri I am so glad this worked so well for you – the eggplant/aubergine is a great substitute for anyone who doesn’t like mushrooms, although usually it’s the other way round with regards to people not liking eggplant and preferring mushrooms. I look forward to your future comments on my blog ! 🙂
Hi Lauri, glad you made and enjoyed these – they are so easy to make and succulent. Best wishes your way ! 🙂
Hi Miriam, I just started eating Vegan 6 months ago and have been struggling to find things to cook. I was very excited when I saw some of your recipes on facebook. Your pictures made everything look so appetizing that I decided to try out a recipe. All of the recipes that I have made so far has turned out fantastic including the above. I love the way you combine your spices. Thanks alot for all of the good meals! I am really looking forward to your cookbook 🙂
Hi there Kate and welcome here. First and foremost congratulations for going vegan, may your culinary journey be filled with wonderful enticing flavours, textures and aromas, which is something that I specialize in – I am glad you are enjoying your recipes from here and I very much look forward to your future comments on my blog. Best wishes your way in the meantime. 🙂
i’d rather add garlic in the end – thus preserve flavor and all useful things it’s got inside of it 😉
otherwise this looks lovely, thank you!
Hi there Anche, thanks for dropping by here. The garlic idea sounds great – I hope you make and enjoy these delights and come back with your feedback as and when. Bon Appetite in advance ! 🙂
Wow, I’m so glad I tried this, it’s delicious. We ate it with corn tacos, but I want to make the rotis some time.
Hi Natasha so glad to hear you made and enjoyed these – tacos are super, but these roti sure rock – hope you make and enjoy them next time too ! 🙂
Hello Miriam
I made these for dinner tonight (with whole wheat pitas) and they were FANTASTIC!! Couldn’t stop eating! Thank you so much for yet another terriffic recipe.
Hello Andrea and thanks for your feedback, I am delighted that you have made and enjoyed these so thoroughly, that’s awesome news. I look forward to your future comments on my blog ! 🙂
I have been thinking about these for days! Planning on trying the recipe tomorrow, but with small flat Arab breads to save some time. I have smoked paprika from our last visit to Slovakia, so I’m happy to use that!
That sounds great Jameela, let me know how it goes as and when. 🙂
Mum is coming tomorrow. This is what I’m making for dinner. Think I will try and make the Roti tonight and refrigerate the dough until dinner tomorrow. I don’t have time to do that (or the energy) after I get home from teaching middle school. Sounds really yummy!
On May 19 I decided to pick up a plant-based lifestyle. I ate mostly fruit vegetables and Albans. Then I started looking for some recipes online and found this website along with a vegan Yum Yum. I’ve found some really delicious recipes. This lifestyle has given me more energy than I ever had, all throughout the day. In this recipe right here was delicious I fixed it today for lunch and my son also Enjoyed it. I look forward to trying more recipes
Hi there Joshua and kudos to you for choosing this lifestyle – all plant based which is great ! I am glad you enjoyed this, it is a ‘quick’ favourite of ours and always satisfying. I very much look forward to your future comments on my blog ! Best your way in the meantime. 🙂
Sounds like a great idea Jennifer, be sure to wrap the dough in an air- tight container or some grease-proof paper before refrigerating so as to keep the moisture in the dough – then you can roll it ready tomorrow (for best results, otherwise they will dry up). Enjoy ! 🙂
Made these tonight with Great Northern Beans, and subbed small red potatoes sliced instead of mushrooms (’cause that’s what I had, though I want to try it with mushrooms as well . . . next time) and wrapped in toasted flour tortillas. Delish! Savory goodness. Made enough to have through the week. Thanks for the inspiration.
Hi Miriam, have been a Vegetarian for the last 13 years and recently 99.9% Vegan. (Just struggling with the milk in coffee bit atm!) I’m so glad I came across you and your fantastic recipes on Facebook. Have just pre-ordered your book and can’t wait for it to arrive. Thanks for the great site, will be making the recipe above one night this week. Keep up the good work and happy cooking 🙂
Hi there Annie and welcome here. Thanks for dropping by with your comment and for pre-ordering my book – I have a recipe for milk, a variety of cheese/s as well as exciting recipes in my book which I hope you will enjoy soon. Meantime, enjoy the recipes here. We use the sugar free Alpro in our teas and coffees (the red Alpro), don’t know if you can purchase it where you are, but it works perfectly in teas and coffees, tastes great and most importantly does not curdle. Just a thought. Let me know how the recipes go here and am pleased you have come across my site ! Best wishes your way ! 🙂
That sounds fabulous David, a great change with potatoes, although I have to say that potatoes are really good accompaniments to so many dishes as they are a wonderful versatile starch that actually compliments stew like dishes and absorbs much of the flavours, so good on you ! Cheers ! 🙂
I always mean to post here when I’ve made something and never remember, so your Tiramisu popping up in my blog feed reminded me. 🙂 I’ve made this twice now – just the filling in shop-bought wraps – and it’s delicious! Makes just enough for me and my OH and toddler to have for lunch.
Sounds awesome, hope you enjoy the Tiramisu at some point. Cheers !
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