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Vegan Meat Moroccan Cigars Gluten-Free

2021-10-13

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When I started the series of Moroccan recipes like Meatballs in Lemon and Olive Sauce, Vegan Kebab With Pistachio, and the spice mixture Ras El Hanut, I thought it could not be complete without a vegan recipe for Moroccan cigars!

And since rice paper is similar to cigar leaves, then why not make it Gluten-Free too?

I rolled up my sleeves, mixed vegan minced meat and mushrooms, added some goodies like pine nuts and pistachios, and of course Ras al-Hanut, the fingerprint of North African cuisine.

I brushed the cigars with “egg” for color and flavor, a mixture that looks and acts like an actual egg, then sprinkled sesame and black cumin on top. Unlike the traditional recipe in which the cigars are deep-fried, I baked them.

I got crispy cigars that were gone in the blink of an eye (you may want to double the amount in advance 🙂
These vegan and gluten-free meat cigars are suitable as an appetizer, part of a buffet, or snack. Serve with tahini, salads, or any dip you desire.

Enjoy and let me know how it turned out ❣️

מתכון לסיגרים מדפי אורז עם מלית בשר טבעונית
Vegan Meat Moroccan Cigars Gluten Free
Rice paper replaces traditional cigar crepes, stuffed with a delicious filling of vegan meat and mushrooms, rolled into cigars, brushed with "egg," and baked in the oven. Our cigars are similar to the original version in taste and texture but are gluten-free and healthier.
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Servings 2
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Metric – US Customary
Ingredients
 
 
8-10 cigars
  • 8-10 Rice paper sheets 22 cm (8.6 inches) in diameter
Meat Filling
  • 1-2 Tbsp olive oil
  • 25 grams Minced plant-based protein (TVP), soaked in boiling water for 5 minutes, drained, and squeezed.
  • small onion, chopped
  • 100 grams chopped mushrooms Champignon or Portobello
  • 1-2 cloves minced garlic
  • 1-2 Tbsp pine nuts or pistachios or mixture of both
  • salt by taste
  • ¼ tsp Ras El Hannut
  • ¼ tsp paprika or smoked paprika
  • ⅛ tsp ground black pepper
  • hot paprika by taste
Egg" coating"
  • 1 Tbsp olive oil
  • ½ tsp liquid sunflower lecithin Optional but recommended – gives the mixture an egg yolk texture
  • ¼ tsp Agave syrup
  • Salt, black ground pepper, hot paprika by taste
Garnish
  • Sesame seeds, black cumin seeds optional
Instructions
 
Meat Filling
  • Heat olive oil in a large skillet or wok.
  • Fry onion until softened and slightly golden; Add minced garlic and fry for a few more seconds.
  • Add pine nuts and pistachios, fry for a few more seconds; Add TVP and fry for a few minutes until slightly golden; Add mushrooms and fry for a few more minutes.
  • Add spices, fry for a minute; Taste and adjust seasoning if necessary.
Egg" Coating"
  • In a small bowl, mix oil, lecithin, agave, salt, sugar, black pepper, and hot paprika; Set aside.
Assembly
  • Preheat oven to 180 degrees Celsius
  • Hold a rice paper sheet under running water for a second or two (no more!) And place it on the counter.
  • Place two tablespoons of filling at the bottom of the rice paper sheet, leaving 1-2 cm blank at the edges.
  • Roll into a cigar.
  • Press the edges; if they are longer than 1-2 cm, you can cut out the spare parts.
  • Place on a baking tray lined with baking paper.
  • Brush with the "egg" mixture, and sprinkle with sesame or black cumin (optional).
  • Place in the oven, bake for 15 minutes, increase to 200 degrees Celsius, and bake until golden. (5-10 minutes) )
  • Serve with salads, tahini, or any dip you desire.
Notes
  • The recipe was inspired by Oz Telem and Krutit recipes.
Click here to add your own private notes.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

Filed Under: All Recipes, Appetizers, Gluten Free, North Africa Tagged With: gluten free vegan cigars, rice paper vegan cigars, vegan cigars, vegan meat cigars, vegan moroccan cigars, vegan recipe, vegan recipes

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Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

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