Easy, Vegan low-carb zucchini tortillas/rotis for your low-carb and dairy-free days. These are vegan, free of top allergens and easy to make. Presenting my vegan low-carb zucchini tortillas/rotis that can be made in advance and stored well.

While searching online for a vegan low-carb zucchini tortillas/rotis, I didn’t find a single recipe without eggs. Although I found some recipes completely veganized, it was not low-carb. After some experiments and brainstorming, this recipe was then born in my kitchen. It's super satisfying and tasty.

After taste testing and approval by my elder LO, I was kind of certain that this recipe should get an entry in my blog. Every week, I make a huge batch of these vegan low-carb zucchini rotis and refrigerate it. Then re-heat it whenever I want to enjoy it.

I am trying my best to go completely plant-based and low-carb. After all, it’s now time to shed some of that tough baby fat that I gained last year. My baby is eight months, and I have few more pounds to lose to get back to my pre-pregnancy shape and weight. Wish me luck!

Zucchini, if you know, is a very healthy vegetable and low-carb. I have another recipe of zucchini in this blog. You can read more about its nutrition facts here. The hero of this recipe is definitely zucchini. In addition to that, I have vegan chia egg, psyllium husk, nutritional yeast, salt and pepper, and just two tablespoons of almond flour.

I prefer using blanched almond flour for this recipe. You can use coconut flour too. Almond meal wasn't very palate friendly when I tried to incorporate in this recipe. However, it’s a personal choice to use blanched almond flour.

How to Make Vegan zucchini tortillas/ rotis?

Step-1: Prep the Zucchini:

Take three medium size zucchinis.

Wash and pat dry zucchinis.
Grate the zucchini using a box grater or food processor.

Step-2: Prepare Chia egg and psyllium husk:

Take one tablespoon of chia seeds in a coffee or spice grinder.

Grind it into a coarse powder.
Take two tablespoons of psyllium husks.

Step-3: Prepare the Dough:

In a large bowl, add grated zucchini, chia seeds powder, psyllium husk and salt and pepper.

Add ¼ cup of nutritional yeast.
Mix well and prepare the dough.
Add two tablespoons of almond flour and mix well.

Allow the mixture to stand for 5-10 minutes.

After resting, the mixture will be soft, doughy and ready.

Step-4: Bake the tortillas/rotis:

Set your oven at 350 degree F and preheat.
Take a greased baking sheet or add a non-stick baking liner.

Take a lemon size of the dough and make a ball out of it.
Now press the dough gently against the baking sheet to flatten it and create a thin disc just like a small tortilla or roti.
Use the same method to make other tortillas.
Bake for ten minutes and flip them, and allow baking for another 10 minutes.

After 20 minutes, the tortillas will be fully cooked with slightly browned edges.

Want to know how many ounces, spoons and grans in a cup? Here is a detailed cups to oz calculator and a downloadable chart.

Nutrition Facts of vegan low-carb zucchini tortillas/rotis:

📖 Recipe

vegan low-carb zucchini tortillas/rotis

Make these yum, vegan low-carb zucchini tortillas/rotis just under 45 minutes. Enjoy these with your favorite curries or make soft tacos with your favorite protein. Keep a huge batch ready because these are really addictive.

5 from 6 votes

Print Pin Rate

Course: Side Dish

Cuisine: Mexican

Prep Time: 20

Cook Time: 20

Total Time: 40

Servings:

Calories: 63kcal

Ingredients

3 medium sized zucchinis (grated)
1 tablespoon chia seeds (coarsely powdered)
2 tablespoon psyllium husk
¼ cup nutritional yeast
Salt and pepper to taste
2 tablespoon blanched almond flour

Instructions

Prep the Zucchini:

Take three medium size zucchinis.
Wash and pat dry zucchinis.
Grate the zucchini using a box grater or food processor.

Prepare Chia egg and psyllium husk:

Take one tablespoon of chia seeds in a coffee or spice grinder.
Grind it into a coarse powder.
Take two tablespoons of psyllium husks.

Prepare the Dough:

In a large bowl, add grated zucchini, chia seeds powder, psyllium husk and salt and pepper.
Add ¼ cup of nutritional yeast.
Mix well and prepare the dough.
Add two tablespoons of almond flour and mix well.
Allow the mixture to stand for 5-10 minutes.

Bake the tortillas/rotis:

Set your oven at 350 degree F and preheat.
Take a greased baking sheet or add a non-stick baking liner.
Take a lemon size of the dough and make a ball out of it.
Now press the dough gently against the baking sheet to flatten it and create a thin disc just like a small tortilla or roti.
Use the same method to make other tortillas.
Bake for ten minutes and flip them, and allow baking for another 10 minutes.
After 20 minutes, the tortillas will be fully cooked with slightly browned edges.

Make tacos or serve with curry:

I used some curry sautéed vegetables and raw onions for these tacos.
Just load with your favorite protein and veggies, and your soft tacos are ready.
Or enjoy with your favorite low-carb curry, sautéed veggies and scrambled tofu, or any protein or your choice.

Find us on Pinterest!Follow MyDaintySoulCurry!

Check our YouTube recipe videos!Here is MyDaintySoulCurry Channel!

Notes

You can skip the almond flour and add ¼ cup of shredded cheddar cheese.
Those using egg should drain the juice from grated zucchini.
This dough works great as a pizza base too. If using for pizza, add Italian seasoning to the dough mixture.

Nutrition