Vegan Italian Roll
Experience the bold, comforting flavors of Italy with this Vegan Italian Roll, a plant-based twist on a classic savory bake! Perfectly fluffy homemade dough, seasoned with olive oil and a hint of garlic, encases a vibrant filling of sautéed spinach, tangy sun-dried tomatoes, creamy artichoke hearts, and crumbled vegan Italian sausage. Layers of vegan cheese melt into the medley, while aromatic herbs like oregano and basil elevate every bite. A dusting of nutritional yeast adds a rich, cheesy depth that ties it all together. These golden-brown rolls are ideal for a crowd-pleasing appetizer, a hearty dinner option, or even a lunchbox treat. Quick to prepare in under an hour and packed with Italian-inspired flavors, this recipe is proof that indulgence can be entirely vegan! Keywords: Vegan Italian Roll, plant-based Italian recipe, savory vegan pastry, homemade vegan bread with Italian filling.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 tablespoon Instant yeast
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 1.25 cups Warm water
- 2 tablespoons Olive oil
- 1 cup Vegan cheese (shredded)
- 2 cups Spinach
- 0.5 cup Sun-dried tomatoes
- 1 cup Artichoke hearts (drained and chopped)
- 1 cup Vegan Italian sausage (crumbled)
- 2 cloves Crushed garlic
- 1 teaspoon Dried oregano
- 1 teaspoon Dried basil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes
- 2 tablespoons Nutritional yeast
Instructions
In a large mixing bowl, combine flour, instant yeast, sugar, and salt.
Gradually add warm water and olive oil to the dry ingredients, mixing until a dough begins to form.
Knead the dough on a lightly floured surface for about 5-7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rest in a warm place for about 1 hour or until doubled in size.
Preheat your oven to 400°F (200°C).
In a pan over medium heat, sauté the crushed garlic for 1-2 minutes until fragrant.
Add spinach, sun-dried tomatoes, artichoke hearts, and vegan sausage to the pan. Cook for 5 minutes until the spinach is wilted. Remove from heat.
Season the mixture with oregano, basil, black pepper, and red pepper flakes. Mix in nutritional yeast.
Once the dough has risen, punch it down and roll it out on a floured surface into a large rectangle, about 1/4 inch thick.
Spread the spinach mixture evenly over the rolled-out dough, leaving a 1-inch border around the edges.
Sprinkle the vegan cheese over the filling.
Carefully roll the dough (like a jelly roll) starting from one of the long edges, tucking in the filling as you go.
Pinch the seams and ends to seal the roll.
Place the roll seam-side down on a baking sheet lined with parchment paper.
Bake in the preheated oven for 20 minutes or until golden brown.
Allow to cool slightly, then slice and serve. Enjoy your Vegan Italian Roll!
Nutrition Facts
Calories |
2877 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 33.3 g | 166% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5838 mg | 254% | |
| Total Carbohydrate | 391.5 g | 142% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 30.6 g | ||
| Protein | 116.3 g | 233% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 975 mg | 75% | |
| Iron | 34.6 mg | 192% | |
| Potassium | 3532 mg | 75% | |
*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.
