TOASTED PROTEIN MUSHROOM ROLLS
SERVES 6 PORTIONS
1⁄4 cup raw cashews, soaked for 1 hour
1 tbsp plus
2 tsp dairy-free milk
1 tsp lemon juice
1⁄4 tsp salt
Pinch of ground black pepper
113g (4oz) button mushrooms
1⁄4 cup dairy-free butter, divided
2 tbsp raw shelled hempseed
9 slices whole-grain bread
NUTRITIONAL VALUES
Calories: 118kcal
Fat: 6.9g (5.9g S.Fat)
Carbs: 13.8g
Protein: 0.9g
Sugar: 2.9g
Sodium: 136mg
METHOD
In a food processor, combine cashews, milk, lemon juice, salt, and pepper. Blend until smooth.
Clean and finely chop the mushrooms.
In a small skillet, melt 1 tablespoon butter over medium- high heat. Cook for 5 minutes after adding the chopped mushrooms. Remove from the heat and stir in the cashew mixture and hempseed. Stir everything together thoroughly.
Preheat the oven to 425°F (220°C, or gas mark 7).
Remove the crusts from the bread and leave it in a square shape. Using a rolling pin, thinly roll each square. These squares will be rolled up by you. Roll up each square with 1 tbsp mushroom mixture.
Melt the rest of the butter.
Roll the rolls in melted butter after cutting them in half. Bake for 8 minutes, or until the rolls are browned, on cookie sheets.
Clean and finely chop the mushrooms.
In a small skillet, melt 1 tablespoon butter over medium- high heat. Cook for 5 minutes after adding the chopped mushrooms. Remove from the heat and stir in the cashew mixture and hempseed. Stir everything together thoroughly.
Preheat the oven to 425°F (220°C, or gas mark 7).
Remove the crusts from the bread and leave it in a square shape. Using a rolling pin, thinly roll each square. These squares will be rolled up by you. Roll up each square with 1 tbsp mushroom mixture.
Melt the rest of the butter.
Roll the rolls in melted butter after cutting them in half. Bake for 8 minutes, or until the rolls are browned, on cookie sheets.
