Soft colored unleavened bread rolls prepared with konjac, bean flour and vegetables. Have a very delicate flavor that I like to support more decisive ingredients maybe with a spicy aftertaste like this salad of daikon radish sprouts, leek sprouts, bell pepper, cauliflower . They are also ideal as an accompaniment to stewed vegetables, tofu, fish or meat flavored with ingredients typical of oriental cuisine.

Pasta konjac or shirataki in most recipes is simply sauteed with vegetables, fish or meat, I really like it prepared in this way, but some people find is gelatinous and tasteless, using products made from konjac, which whether it’s flour or dough ready, as a substitute for flour and grain in bakery products gelatinous feel completely disappears and you can flavor it however you like.

Ingredients for 15 sandwiches green:

  • 100 g pasta konjac ready
  • 30 g zucchini
  • 25 g pea flour
  • 1/2 egg
  • 1 g salt

Ingredients for 15 sandwiches orange:

  • 100 g pasta konjac ready
  • 30 g carrots
  • 25 g flour red lentils
  • 1/2 egg
  • 1 g salt

How to prepare the buns

We prepare two separate bodies in the same way.

Wash the vegetables and cut them into chunks.

My shirataki (konjac pasta) are those already hydrated and immersed in a liquid. Strain the liquid. Rinse them thoroughly under running water. Dip them in boiling salted water for 1 minute, drain and shred with a knife.

Whisk together the pasta of konjac, choosing vegetables, egg and salt.

Add flour legume mix well.

Lightly grease the molds chosen from oven and pour the mixture.

Bake at 170 ° c for 25 minutes.


  • You can replace the vegetables with the one you prefer and also the flour are fine to chickpeas, lupine or soya.
  • With this mixture can also prepare crepes, just roll out the dough into a thin layer on cookie sheet lightly oiled, in this case only bake for 10 minutes at 170 ° C.

Salad ingredients:

  • daikon radish sprouts
  • leek sprouts
  • pepper
  • leek
  • cauliflower (I use raw)
  • green beans
  • leek
  • fresh ginger
  • oil
  • soy sauce

How to prepare the salad
Wash very well the vegetables.
Blanch for 5 minutes in boiling salted water green beans and to cool them immediately in cold water to preserve the color.
Cut them into pieces small pepper cauliflower and green beans.
Grated fresh ginger.
Combine all ingredients in a bowl season with olive oil and soy sauce or salt.
I have not given you the doses of ingredients because this salad is a simple example to enjoy these sandwiches, they go very well other vegetables to be seasoned to your liking.

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