For base:

1 cup flax seeds

¼ cup pumpkin seeds

2 tbsp oregano seasoning

1 tbsp chili flakes

¼ cup hot water

Salt to taste

For filling:

1 cup finely chopped capsicum

1 cup finely chopped baby corn

1 cup finely chopped carrot

1 cup finely chopped mushrooms

4-5 cherry tomatoes cut in half

2-3 tbsp oregano seasoning

Salt to taste

½ cup hummus

4-5 tbsp oil


For filling:

Add 2 tbsp of oil in a pan and saute all vegetables. Add salt and oregano seasoning.

Keep the filling aside.

For base:

Grind flax seeds and pumpkin seeds in a grinder to make flour.

Add oregano seasoning, salt, and chili flakes in it. Mix all of them nicely.

Add hot water slowly and make a gluten-free dough.

Take two pieces of butter paper or baking paper. Place a ball sized dough in between them and roll it with the help of a rolling pin.

If you wish to have a perfect shape, then you can cut it round with the help of a quarter plate.

Take a pan and cook the base on a medium high heat for 2-3 minutes.

Now, take a base and spread hummus over it.

Add vegetables filling and roll it.

Your gluten-free vegetable roll is ready to serve!


Do not over thin the base as it breaks easily being super soft.

You can add any vegetable of your choice.

If you don’t like hummus then you can spread vegan mayonnaise or vegan cheese or mustard sauce or any other dressing of your choice over the rolls.