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    Home » side

    Spinach & Mushroom Stuffed Almond Flour Naan

    Published: Nov 5, 2022 by Richa 11 Comments

    Jump to Recipe   Print Recipe

    Try my easy recipe for Mushroom Stuffed Gluten-Free Naan made with Almond Flour for your next Indian Dinner! You can either stuff the vegan naan bread or mix the mushroom filling right into the batter! Gluten-free grain-free soyfree, No added yeast.

    a wooden plate with 4 spinach mushroom naan breads
    Naan is my love language! A fluffy delicious somewhat chewy bread/ flatbread that’s a great carrier of curries and side to soups and stews, flexible and versatile. I have so many recipes for naan on my blog already. These mushroom-stuffed naan flatbreads are the season’s favorite! I have regular naan, Glutenfree almond flour naan, Glutenfree chickpea flour naan, whole wheat naan!, potato cheese stuffed naan!

    These mushroom spinach almond flour naans are the perfect accompaniment to curries and dals. If you want, you can put a Mediterranean spin on these and change up the flavor to Italian herbs instead of garam masala and they will be a delicious stuffed bread side to serve with all kinds of fall and winter soups or pasta!

    vegan spinach and mushroom stuffed naan bread on a wooden plate sprinkled with sliced green onions

    You can make Spinach & Mushroom Stuffed Naan in 2 ways:

    Either spread the batter onto a non-stick skillet and then top it with the filling, then drizzle some more batter on top and you have a thick, stuffed naan with the filling in the middle. Or, mix the filling into the batter and spread that batter, and cook.

    Both ways are delicious, it’s really up to personal preference.

    Glutenfree Vegan Spinach Mushroom Naan served in a wooden plate sprinkled with chopped green onions

    serve the naan with these Indian curries:

     

    • Creamy Korma gf
    • Cauliflowr tikka masala 
    • Baked makhani tofu Curry gf
    • Baked Balti Veggies gf
    • Veggie curry casserole gf
    • Butter Tofu- GF
    • Tofu in Spinach Curry – Saag Tofu gf
    • Baked Madras curry Tofu gf

     

    Print Recipe
    5 from 7 votes

    Mushroom Stuffed Almond Flour Naan

    Try my easy recipe for Mushroom Stuffed Gluten-Free Naan made with Almond Flour for your next Indian Dinner! You can either stuff the vegan naan or mix the mushroom filling right into the batter! Gluten-free vegan grain-free soyfree, No added yeast.
    Prep Time15 mins
    Cook Time30 mins
    Total Time45 mins
    Course: Side
    Cuisine: Indian
    Keyword: glutenfree naan, vegan stuffed naan recipe
    Servings: 6
    Calories: 231kcal
    Author: Vegan Richa

    Ingredients

    For the almond flour naan batter:

    • 1 cup (112 g) blanched almond flour
    • 1/2 cup (60 g) tapioca starch
    • 1 teaspoon baking powder
    • 1/4 teaspoon salt
    • 2 tablespoons non-dairy yogurt
    • 1 tablespoon oil
    • 1/2 cup (120 ml) + 1-2 tablespoons non-dairy milk

    For the filling:

    • 1 teaspoon oil
    • 1/4 cup (25 g) chopped green onion or regular onion
    • 8 ounces (230 g) mushrooms thinly sliced, I use cremini or white
    • 6-8 ounces (170 g) frozen spinach thawed
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon dried oregano
    • 1/2 teaspoon garam masala
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper
    • 1/2 cup (60 g) shredded vegan cheese optional, I use vegan mozzarella

    Instructions

    • Make the naan batter; Add the almond flour, tapioca starch, baking powder, and salt in a bowl and mix really well. Press and mix to break down the almond flour lumps.
      Then add the non-dairy yogurt, oil, and 1/2 cup of non-dairy milk and mix really well. Press and mix again until no lumps are left and the mixture is really smooth.
      Then add in more non-dairy milk, 1 tablespoon at a time until the batter has a pancake batter consistency but thinner. You don’t want it to be too thick but also not overly thin and runny. You should be able to spread easily on the pan.
    • Make the filling; Heat a skillet over medium-high heat and add the oil. Then add mushrooms, green onion, and a good pinch of salt. Cook until the mushrooms are golden on some sides.
    • Add the spinach, garlic powder, dried oregano, garam masala, and black pepper and continue to cook until most of the moisture from the spinach has evaporated and the mushrooms are cooked to your preference. Set the filling aside to cool.
    • Naan in 2 ways: .To make the stuffed naan, preheat the skillet over medium-high heat until the skillet is hot, and add a few drops of oil.
    • Spread 3 or more tablespoons of batter onto the hot skillet then top it with the mushroom filling and add some vegan cheese if you’d like.
      Spread the filling around evenly then drizzle some batter on top of the filling. Then cover the pan with the lid. Cook for 1 to 1.5 minutes. Time depends on your stove and pan. Keep checking on it; if it turns brown too quickly then flip it.
      Otherwise, let it cook until is golden brown on the bottom. Flip the naan, cover the pan again and continue to cook until golden brown on that side as well. Then remove the naan from the skillet. Repeat for the rest.
    • To make the filling mixed in batter naan; mix the mushroom filling into the batter and add vegan cheese if you like.
      Then spread that batter onto the heated skillet with a spatula or a spoon. Cover with the lid and cook until golden brown.
      Flip it, cover it with the lid and cook on the other side as well until golden, another minute or so. Remove from the skillet and repeat with the remaining batter.
    • Store the naans covered until ready to serve.  Optionally brush some melted vegan butter or oil on them.
      Serve with favorites curries. Use Italian herbs instead of garam masala in the filling and use with soups and stews.

    Notes

    • Change the seasoning, use other blends instead of garam masala or skip garam masala and add more Italian herbs and maybe some chopped sundried tomatoes instead.  
    • Reheat: reheat these in the oven, the microwave, or the skillet and serve them.
    • Store these in an airtight container in the fridge for up to 3 days and reheat them as mentioned. Freeze for upto a month.  All gluten-free flours tend to dry out a lot more than the other non-gluten-free flours. If you freeze them you can reheat them in a hot skillet with the lid on.
    • To make this nut-free and gluten-free check my chickpea flour naan recipe. If you want a regular flour naan recipe check my all purpose flour naan recipe or whole wheat flour Naan.
    • No onion garlic: Use peeled and sliced zucchini or fennel instead of onion. Omit the garlic. 
    • Tapioca starch substitute: Use potato starch or cornstarch. My preferred choices in order are tapioca and potato. Corn and arrowroot don’t work that well. 
    • Mushroom substitute: make any other filling with lentils, veggie crumbles, grated cauliflower etc.spice it well and cook until somewhat dry.  

    Nutrition

    Nutrition Facts
    Mushroom Stuffed Almond Flour Naan
    Amount Per Serving
    Calories 231 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 2g13%
    Sodium 320mg14%
    Potassium 336mg10%
    Carbohydrates 20g7%
    Fiber 4g17%
    Sugar 3g3%
    Protein 7g14%
    Vitamin A 3402IU68%
    Vitamin C 4mg5%
    Calcium 150mg15%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    glutenfree vegan naan stuffed with spinach and mushrooms

    Ingredients:

    •  a mix of almond flour and tapioca starch makes for naan bread that is both crispy on the outside and soft on the inside
    • baking powder helps the dough rise
    • salt –  always important when making flatbread
    • non-dairy yogurt reacts with the baking powder to make these fluffy and non-dairy milk adds moisture
    • for the filling, we sautee sliced mushrooms in a bit of oil with spinach, garlic powder, dried oregano, garam masala, and black pepper
    • vegan cheese – optional but totally recommended addition because cheese + mushrooms = love

    Tips:

    • you can play around with the seasoning, use other blends instead of garam masala or skip garam masala and add more Italian herbs and maybe some chopped sundried tomatoes instead.
    • You can reheat these in the oven, the microwave, or the skillet and serve them.
    • Store these in an airtight container in the fridge for up to 3 days and reheat them as mentioned.
    • I haven’t tried freezing these but they might freeze just fine. All gluten-free flours tend to dry out a lot more than the other non-gluten-free flours. If you freeze them you can reheat them in a hot skillet with the lid on.
    • This is a nut-based naan. To make this nut-free and gluten-free check my chickpea flour naan recipe. If you want a regular flour naan recipe check my all purpose flour naan recipe or whole wheat flour Naan.

     

    ingredients for vegan almond flour naan bread on a wooden surface

    ingredients for vegan mushroom and spinach stuffed naan

    How to make Mushroom Stuffed Gluten-free Naan:

    Make the naan batter

    Add the almond flour, tapioca starch, baking powder, and salt in a bowl and mix really well. Press and mix to break down the almond flour lumps.

    dry ingredients for vegan naan bread in a white bowl

    Then add the non-dairy yogurt, oil, and 1/2  cup of non-dairy milk and mix really well. Press and mix again until no lumps are left and the mixture is really smooth.

    wet ingredients being added to dry ingredients in a white bowl

    Then add in more non-dairy milk, one tablespoon at a time until the batter has a pancake batter consistency. You don’t want it to be too thick but also not overly thin and runny.

    glutenfree vegan naan batter in a white bowl

    It should be able to spread on the pan.

    glutenfree almond flour naan batter being spread into a pan

    Make the filling:

    heat a skillet over medium-high heat and add the oil. Then add the mushrooms, green onion, and a good pinch of salt. Cook until the mushrooms are golden on some sides.

    sliced green onions in a sauteeing pan


    mushrooms and green onions in a sauteeing pan

    mushrooms and green onions in a sauteeing pan

    mushroom and spinach in a sauteeing pan

    Add the spinach and the seasoning and cook for a few minutes until somewhat dry.

    Fry the Naan – 2 Ways

    As mentioned, you can make Stuffed Naan in 2 ways:

    • Spread the batter onto a non-stick skillet, top it with the filling, drizzle some more batter on top and you have a thick stuffed naan with the filling in the middle.
    • Mix the filling into the batter and spread that batter and cook.

    Method 1 – Stuffed Naan

    To make the stuffed naan, preheat the skillet over medium-high heat until the skillet is hot, and add a few drops of oil.
    Spread about 3 tablespoons of batter onto the hot skillet then top it with the mushroom filling and add some vegan cheese if you’d like.

    almond flour naan batter in a pan topped with mushrooms and spinach

     

    almond flour naan baking in a pan topped with mushrooms and spinach and cheese

    Spread the filling around evenly then drizzle some batter on top of the filling and cover the pan with the lid.

    spinach mushroom stuffed vegan naan baking in a pan

    Cook for 1 to 1.5 minutes depending on your stove and pan. Keep checking on it; if it turns brown too quickly then flip it. Otherwise, let it cook until is golden brown on the bottom.

    vegan stuffed almond flour naan baking in a pan

    Flip the naan, cover the pan and continue to cook until golden brown on that side as well. Then remove the naan from the skillet.

    Method 2 – Mix filling into the batter

    Mix the cooled down filling into the batter and add vegan cheese if you like.

    spinach mushroom mix being added to vegan naan batter

    vegan naan batter with spinach and mushroom

    Then spread that batter onto the heated skillet with a spatula or a spoon, cover with the lid and cook until golden brown.

    vegan spinach mushroom naan baking in a pan

    Flip it, cover it with the lid and cook on the other side as well until golden for another minute or so. Remove from the skillet and repeat with any remaining batter and filling.

    vegan spinach mushroom naan in a pan

    Storage

    • Store these in an airtight container in the fridge for up to 3 days and reheat them as mentioned.
    • I haven’t tried freezing these but they might freeze just fine. All gluten-free flours tend to dry out a lot more than the other non-gluten-free flours. If you freeze them you can reheat them in a hot skillet with the lid on.

    vegan glutenfree spinach and mushroom stuffed naan bread sprinkled with sliced green onions

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Sandi Ludescher

      November 17, 2022 at 8:15 pm

      5 stars
      I made these as accompaniment to your recipe for West African Peanut Stew from your new Instant Pot book and they were perfect. I stirred the filling in to the batter and used fresh, cut up spinach.
      The naan was so easy to make, I’m sure it’ll be a repeat, especially since my partner wanted seconds.
      My only problem, because I was new at this, is that I got the pan too hot, so the inside was not as done as I’d have liked—without burning the outside. They were good, though. Thanks for the great recipes…loved the peanut stew, too.

      Reply
      • Vegan Richa Support

        November 17, 2022 at 10:25 pm

        I’m so glad you enjoy the recipes! Thank you for the kind comment.

        Reply
        • Claire Panella

          December 06, 2022 at 6:33 am

          5 stars
          Well I made it twice in a week! It’s a hit.

          Reply
          • Vegan Richa Support

            December 07, 2022 at 11:33 am

            Love to hear it!

            Reply
    2. Lucy

      November 07, 2022 at 9:05 am

      5 stars
      This was one of those recipes that I saw you post on Instagram and was thrilled to realize I had all of the ingredients on hand. I followed the recipe, except I swapped the seasonings with berbere as it’s my current obsession. I did the stuffed version and mine came out more like a savory pancake than naan, but perhaps that was due to the thickness of my batter and the temp of my skillet. Pancake or naan, it doesn’t matter, because it was DELICIOUS. The slightly chewy texture from the tapioca was addictive. Next time, I’m going to try the method where you mix the veg in with the batter as I think that will make it easier to hit the desired thickness, but overall a fantastic recipe that I can’t wait to do again. Thank you!

      Reply
      • Richa

        November 07, 2022 at 9:21 am

        Awesome!! Add a bit more milk to make a thinner batter that spreads easily. Also becuase it is a batter it will tend to be pancake like. I spread it in naan shape and keep it thinner so that mentally it feels like a naan bread 🙂

        Reply
        • Lucy

          November 07, 2022 at 9:59 am

          5 stars
          Thank you for the advice. I will definitely do that next time!

          Reply
    3. Michaela

      November 06, 2022 at 5:29 am

      5 stars
      1st attempt with plain flour & more milk because I had no Almond flour – now on order.
      Absolutely gorgeous and so filling.
      I 💜 💜 💜 your recipes x x

      Reply
      • Vegan Richa Support

        November 09, 2022 at 11:17 pm

        Thank you!

        Reply
    4. PanchaliDasi

      November 05, 2022 at 6:06 am

      5 stars
      Looks amazing

      Reply
      • Richa

        November 05, 2022 at 7:56 pm

        Thanks!

        Reply

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