Vegan Turkish Roll
Experience the vibrant flavors of Mediterranean cuisine with this irresistible Vegan Turkish Roll recipe! Perfectly golden and flaky vegan phyllo dough encases a hearty, spiced filling of mashed chickpeas, grated vegetables, and fragrant spices like cumin and paprika. These rolls are brushed with creamy plant-based milk and sprinkled with crunchy sesame seeds for the ultimate finishing touch. Easy to prepare in under 40 minutes, this plant-based appetizer or snack is ideal for parties, family gatherings, or as a light meal. Pair with your favorite vegan dipping sauce or yogurt for an authentic Turkish-inspired culinary delight that’s as wholesome as it is delicious!
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Recipe Information
Ingredients
- 10 sheets Vegan phyllo dough
- 3 tablespoons Olive oil
- 1 Onion, finely chopped
- 2 Garlic cloves, minced
- 1 Carrot, grated
- 1 Zucchini, grated
- 1 cup Cooked chickpeas, mashed
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Sesame seeds
- 2 tablespoons Plant-based milk
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the grated carrot and zucchini and cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.
Add the mashed chickpeas, tomato paste, ground cumin, ground paprika, ground black pepper, and salt. Stir well to combine and cook for another 2 minutes.
Remove the skillet from heat and mix in the chopped parsley. Let the filling cool slightly.
Lay one sheet of vegan phyllo dough on a clean, flat surface. Brush lightly with olive oil, then place another sheet of phyllo dough on top.
Spoon 2-3 tablespoons of the filling onto the short edge of the phyllo sheet, leaving a 1-inch border around the edges.
Fold in the sides of the phyllo dough, then roll it up tightly to form a log. Repeat with the remaining phyllo sheets and filling to make 10 rolls.
Place the rolls seam-side down on the prepared baking sheet. Brush the tops with plant-based milk and sprinkle with sesame seeds.
Bake in the preheated oven for 18-20 minutes, or until the rolls are golden and crispy.
Allow the rolls to cool slightly before serving. Enjoy as a snack, appetizer, or with a side of vegan yogurt or dipping sauce of your choice.
Nutrition Facts
Calories |
1533 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.2 g | 90% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2040 mg | 89% | |
| Total Carbohydrate | 201.9 g | 73% | |
| Dietary Fiber | 28.8 g | 103% | |
| Total Sugars | 27.4 g | ||
| Protein | 41.0 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 331 mg | 25% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 2185 mg | 46% | |
*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.
