Vegan Asparagus Phyllo Rolls
Crisp, golden, and packed with plant-based goodness, these Vegan Asparagus Phyllo Rolls are the perfect appetizer or snack for any occasion. Featuring tender asparagus spears wrapped in flaky phyllo pastry, each bite is elevated with a savory blend of olive oil, garlic powder, nutritional yeast, and zesty lemon—balanced beautifully by a touch of Dijon mustard. Lightly brushed with melted plant-based butter before baking to achieve irresistible crispness, these elegant rolls are not only dairy-free and vegan but also a guaranteed crowd-pleaser. Quick to prepare and ready in under 30 minutes, they’re a show-stopping addition to your table, whether served warm or at room temperature. Perfect for spring gatherings, dinner parties, or as a sophisticated finger food, these phyllo rolls offer a harmonious mix of texture and flavor in every bite.
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Recipe Information
Ingredients
- 12 sheets phyllo pastry sheets
- 12 pieces asparagus spears
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon zest
- 1 teaspoon dijon mustard
- 2 tablespoons unsweetened plant-based butter
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Trim the tough ends off the asparagus spears and set them aside.
In a small bowl, mix the olive oil, garlic powder, nutritional yeast, lemon zest, dijon mustard, salt, and black pepper to create a flavorful coating.
Brush each asparagus spear lightly with the prepared mixture and set them aside.
On a clean work surface, lay out one sheet of phyllo pastry and lightly brush it with melted plant-based butter.
Place another sheet of phyllo pastry on top of the first one and brush it again with melted butter.
Cut the layered phyllo sheets into three equal rectangular strips lengthwise.
Place an asparagus spear at one end of each strip. Roll the phyllo around the asparagus to form a spiral, tucking in the sides slightly as you roll.
Repeat with the remaining asparagus spears, phyllo sheets, and butter until all 12 rolls are assembled.
Arrange the phyllo rolls seam-side down on the prepared baking sheet.
Bake for 12–15 minutes or until the phyllo is golden brown and crispy.
Allow the rolls to cool for a few minutes before serving. They can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.1 g | 37% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2448 mg | 106% | |
| Total Carbohydrate | 144.4 g | 53% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 1.8 g | ||
| Protein | 22.0 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 527 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
