4 medium carrots
1 garlic clove, minced
1/2 cup vegan mayonnaise
1/3 cup water
1 teaspoon mustard
salt and pepper, to taste
1 lavash flatbread (soft, thin flatbread of Armenian origin; tortillas can be substituted)
1 eggplant, chopped
oil, for frying
1/2 pound button mushrooms, chopped
1 onion, chopped
1. Cook carrots in boiling water until soft, then grate. Mix vegan mayonnaise with water, mustard and garlic. Salt and pepper, to taste.
2. Lay your lavash bread flat on plastic wrap, spread sauce on top. Fry eggplant in oil until soft. Fry mushrooms with onion, until soft.
3. Now put on all vegetables evenly on bread. Roll it up and wrap with plastic wrap. Let it stand in fridge for at least 4 hours and slice into 1" pieces.
Source of recipe: Whipped this up when I needed a satisfying appetizer.