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I always grab these vegan spinach rolls for lunch since they're super easy to pack and everyone asks for more at parties. The buttery crust and hearty spinach center make them feel really homey and filling—with zero eggs or dairy needed.
First time I bit into these rolls while testing the filling, I knew I’d whip them up whenever I wanted something hot and comforting. Even my friends who aren't into vegan food can’t stop raving about these.
Tasty Ingredients
- Tofu: Brings plenty of plant protein and gives your filling a nice, thick texture. Go for firm or extra firm tofu for best results
- Onion powder: Gives a savory, deep taste. If you can grab fresh-milled powder, it’s worth it
- Garlic: Packs a punch. Try to use fresh, plump bulbs for more flavor
- Pepper: Adds a gentle bite. Freshly cracked is the way to go for a brighter note
- Garlic powder: Doubles up on that garlicky hit. Pick one with no additives
- Fresh spinach: Full of nutrients and color. Pick bright green leaves to make sure they’re fresh
- Fresh onion: Sweetens the filling and smells great. Choose a firm onion with no bruises
- Water: Softens the greens and onion—filtered is best if you’ve got it
- Nutritional yeast: Gives everything a cheesy, umami flavor. Flakes are easiest to mix in
- Salt: Ties all the flavors together. I like fine sea salt for even coverage
- Puff pastry sheet: Makes that golden, flaky shell. Pick your favorite brand for extra crunch
Clear Steps to Fix These Up
- Bake Till Crispy:
- Pop your rolls in at 200°C (400°F) and let them bake for about 20 minutes. Watch for the pastry to get crisp and golden. You'll smell when they're close. Let 'em cool on a rack a few ticks before digging in
- Slice and Arrange:
- With a sharp knife, cut the log into 12 chunks. Put them cut-side up on a parchment-lined tray, leaving plenty of space so they don’t bake together
- Lay Out the Pastry:
- Roll your pastry sheet into a rectangle about 25 x 35 cm on a lightly floured surface. Smooth it out with your palms. Make sure it's not sticking underneath
- Spread and Roll:
- Smooth the filling all over except for the short ends (leave 1 cm free). From the long side, roll up tight to make a sturdy log for even slices
- Cool and Blend the Filling:
- Once your veggies are soft, take the pan off the heat and let everything cool right down. That way your tofu won’t scramble. Toss the cooled veggies and tofu in your blender with the nutritional yeast. Blitz until you’ve got a thick, creamy filling—taste and adjust the salt if you need
- Prep and Cook the Filling:
- Chop onion and garlic up small, throw it in a pan with spinach, water, garlic and onion powder, salt, and pepper. Bring to a light boil, then simmer down till everything softens—about 8 to 10 minutes. You're looking for wilted spinach and onions with no raw bite
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Tofu totally changes the game by soaking up flavor and holding the filling together. My family’s jaws dropped after I brought these to our first game night. The platter was wiped in no time.
Storing Leftovers
Pop any extras in a sealed container in your fridge and they'll keep for three days fine. For crispiness, bake for a few minutes at 170°C (350°F). Freeze to make them last even longer—you can reheat them right from frozen, no thawing needed.
Swap Outs
No tofu handy? Mashed chickpeas or cooked white beans do the trick for creaminess. Fresh spinach out? Frozen is cool—just squeeze out the liquid before sautéing. If you're not into nutritional yeast, swap for vegan parm instead.
Serve it Up
Pair these rolls with a fresh tomato salad or a bowl of soup for a quick bite. They’re awesome with a yogurt or tahini dip. Party time? Slice them smaller for perfect finger food. They’re yummy hot or at room temp.
Story Behind It
From Greek spanakopita to Turkish börek, spinach-stuffed pastries basically show up everywhere. My plant-based twist keeps the cozy flavor but lets everyone join in. Baking these at home takes me back to trips around the Med—nothing like sharing good food with friends.
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Bringing these for a holiday or packing them for lunch always works. Spinach rolls are my go-to when I want a salty snack that’s still healthy. It’s simple, honest baking—can’t beat it.
Foire aux questions sur la recette
- → Could I get these done ahead of time?
Totally! You can whip up the filling and even put the rolls together a day early. Just stash the prepped but unbaked rolls in the fridge beneath some plastic wrap. They might need an extra couple minutes in the oven since they'll be cold.
- → Is there something I can use instead of nutritional yeast?
No nutritional yeast? No problem. Try two tablespoons of miso paste, vegan parmesan, or skip it and bump up some dried herbs like oregano and basil to bring the flavor.
- → Do I have to use fresh spinach or can I go with frozen?
Frozen spinach is just fine here. Thaw it first and give it a squeeze to lose the extra water. About 100g frozen swaps well for 200g fresh leaves.
- → What’s good alongside these rolls?
They’re awesome with tomato sauce for dipping, with salad if you want things lighter, or on a platter with other bite-sized vegan snacks. Pairing with soup is cozy too.
- → What’s the best way to store and warm up any leftovers?
Leftovers like these keep best in a sealed container in the fridge for up to three days. Pop them back in the oven at 350°F (175°C) for 5-7 minutes to crisp them up again. You can freeze these after baking and reheat from frozen if that’s easier.
- → Are gluten-free rolls possible?
Yep! Just pick up a gluten-free puff pastry from the store. Also, double check the nutritional yeast and seasonings are gluten-free too, just in case.