| Prep: 30 mins | Cook: 45 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 1g | 60g |
| sugars | fibre | protein | salt |
| 6g | 7g | 9g | 0.6g |
Why I Love Irish Vegan Boxty Rolls with Mushroom and Spinach Filling
I have always been fond of creating dishes that are both flavorful and friendly to special dietary requirements. This Irish recipe happens to be one of my favorites: Vegan Boxty Rolls with Mushroom and Spinach Filling. It’s honest, heart-warming food inspired by the Irish countryside, with a few tweaks to make it absolutely vegan-friendly. There is nothing quite like biting into a warm, freshly fried Boxty roll with a savory mushroom and spinach filling. The combination works beautifully, the smooth spinach and earthy mushrooms blending perfectly within the crisp and tender potato roll.
Authenticity Marries Innovation
While I adore experimenting with traditional mountain fare, this dish is a fresh venture away from the norm. Inspired by the prowess of the renowned chef, Jamie Oliver, who is no stranger to taking a classic and spinning it into something extraordinary, I decided to dabble in my own twist on this rustic Irish creation: Vegan Boxty Rolls with Mushroom and Spinach Filling. It brings together the charm of the Irish potato pancake, Boxty, and the wholesomeness of a sumptuous mushroom-spinach filling, making it a wonderful meal option for vegans and non-vegans alike.
Perfect as a Standalone or Paired
While superb on its own, this recipe could be paired seamlessly with a side of mixed salad or a helping of rustic chopped tomatoes. Much like how the traditional Boxty pairs beautifully with a wide array of dishes; this vegan counterpart also carries that versatility. I should think it would even work nicely with a rich, hearty vegan gravy! Whichever way you choose to serve it, this recipe guarantees a burst of flavors and textures that I believe everyone would genuinely enjoy, vegan or not.
Found perfect comfort in the familiar with a twist that is Vegan Boxty Rolls with Mushroom and Spinach Filling, a delightful discovery that I am thrilled to share with you all. Here’s to wholesome, good food that opens the culinary world to more possibilities!
What You’ll Need
Ingredients:
- 2 cups of grated, raw potatoes
- 2 cups of mashed potatoes
- 2 cups of plain flour (use gluten-free flour for a gluten-free version)
- 1 teaspoon of salt
- 3 cups of unsweetened almond milk
- Oil for frying
- 1 large onion, finely chopped
- 3 cloves of garlic, minced
- 1 pound of fresh mushrooms, sliced
- 3 cups of fresh spinach
- 1 teaspoon of thyme
- 1 teaspoon of rosemary
- Salt and Pepper to taste
Method
Step One:
Squeeze all the liquid from the grated potatoes and put in a large mixing bowl. Add the mashed potatoes, flour, and salt to the bowl of grated potatoes. Gradually add the almond milk, stirring to form a smooth batter.
Step Two:
Heat a small amount of oil in a large frying pan over medium heat. Pour in enough batter to cover the bottom of the pan in a thin layer. Cook the boxty until it is lightly browned on both sides, flipping as necessary. Repeat with the remaining batter, adding more oil as needed.
Step Three:
While the boxties are cooking, prepare the filling. Heat a small amount of oil in another frying pan over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
Step Four:
Add the sliced mushrooms to the pan and continue to sauté until they have released their liquid and become golden brown. Stir in the spinach, thyme, and rosemary, and cook for a couple more minutes until the spinach has wilted. Season the filling with salt and pepper to taste.
Step Five:
When both the boxties and the filling are ready, place a spoonful of the filling on one side of each boxty. Roll the boxty up around the filling, and serve. Enjoy!
