These Tuscan Mushroom Rolls are a must try! Perfect as a main course or a side dish and topped with an amazing vegan garlic butter sauce.
Whether you are looking for a new side dish to your favorite pasta or you want a new vegan dinner idea that is possibly even good for on the run, then these vegan Tuscan mushroom rolls are just what you need.
We use our vegan everything dough once again to create a new and excited twist.
Typically spiral shaped dough is reserved for sweet treats like cinnamon rolls, but we have been proving that it’s not just limited to that. In fact, it can be even better with a savory version.
These Tuscan mushroom rolls combine some of the classic Tuscan, Italian flavors like sun dried tomatoes, garlic and creamy sauce to take this dish to the next level.
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FREQUENTLY ASKED QUESTIONS
CAN I PREP THESE VEGAN TUSCAN MUSHROOM ROLLS AHEAD?
Yes! You sure can! There are two options.
- Once you make the dough and cover it to rise, you can place the bowl in the fridge up to 2 days before you plan to use it.
- You can make the entire recipe and then store your rolls in an air tight container in the fridge for 5 days.
ARE THESE VEGAN TUSCAN MUSHROOM ROLLS TOP 8 ALLERGEN FREE?
Unfortunately, at the time, we cannot recommend using a gluten free flour with this recipe. Please know that we are working on a gluten free dough, but it’s just not quite there yet.
As far as vegan parmesan, we usually use Violife, but it has coconut oil in it. The Follow Your Heart brand does appear to be Top 8 Allergen Free. Alternatively, you can make your own vegan parmesan at home and use sunflower seeds.
Otherwise, as long as you use a safe soy free butter (try Earth Balance soy free in the red tub) then you’ll be all set.
Can I make these oil free?
We do use oil in our recipes; however, we know that many people are oil free. If you are, then we are happy to tell you that the rolls themselves can be made completely oil free.
The only things that cannot be is the vegan garlic butter sauce that is on top of the rolls since vegan butter is the main ingredients.
However, you could either eat the rolls without the sauce on top, or you could top with your favorite oil free store bought or homemade marinara sauce instead. They will still be delicious!
What other swaps can I make?
Mushrooms- We know that if you are here then you likely like mushrooms; however, maybe you don’t. You could replace the mushrooms with a plant based meat alternative like seitan or meatless ground crumbles as well for a different spin on this.
Spinach – Spinach is a great way to get a lot of nutrients into your body, even in dishes like this. Spinach could be swapped for kale, if that’s what you would prefer or have on hand.
Vegan Parmesan – If this is something that you regularly keep on hand, you can easily make your own homemade vegan parmesan instead. Or you could, if you have it, swap with vegan mozzarella cheese. Obviously there is a taste difference, but it is still delicious.
Do I have to make the vegan garlic butter sauce?
No you don’t. It can be completely left off if desired, especially if you are using the rolls as a side to a saucy dish like spaghetti or our vegan penne alla vodka.
No matter what you choose to do, the rolls will still be delicious without a sauce on top (but it is really good!)
CAN I MAKE OTHER FLAVORS OF VEGAN SAVORY ROLLS OR CINNAMON ROLLS?
You sure can! We have dozens of flavors of cinnamon rolls now. We even have savory roll versions if you like things not so sweet.
Here’s a few vegan savory rolls ideas for you to try:
Also try our:
Or, if you want, to see all our sweet and savory vegan rolls ideas.
Pin these vegan Tuscan mushroom rolls for later:
Vegan Tuscan Mushroom Rolls
For the Dough
- 3 cups flour
- 1 package instant yeast (1 package = 2 1/4 tsp)
- 1 tbsp vegan cane sugar
- 1/2 tsp salt
- 1 cup water
For the Filling
- 2 tbsp vegan butter (or stock if oil free)
- 1/2 cup sweet onion, diced
- 8 oz baby bella mushrooms, thinly sliced
- 1 bulb garlic, minced
- 1/2 cup sun dried tomatoes, chopped (we use in oil but soak ahead dried ones in water if oil free)
- 1/4 tsp pepper, more to taste
- 1/8 tsp salt more to taste
- 1/8 tsp red pepper flakes, optional
- 3 cups spinach roughly chopped
- 2 tbsp chickpea flour (can use all purpose)
- 1/4 cup dairy free milk (we prefer oat)
- 1/4 cup vegan parmesan
- 2 tbsp vegan butter, for the tops (or dairy free milk is oil free)
For the Vegan Garlic Butter Sauce
- 1/2 cup vegan butter
- 6 cloves garlic, minced
- 1/4 cup vegan parmesan
- 1/4 tsp Italian seasoning
- 1/4 tsp garlic powder
- 1/4 tsp black pepper
- 1 tbsp chickpea flour
- 1/4 cup dairy free milk (may need more for consistency)
- In a large bowl for a stand mixer, combine flour, sugar, yeast, and salt.
- Turn stand mixer onto low and add in the water.
- Once ball is formed, grease the same bowl mixed in and place the dough ball back into the bowl.
- Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft free place until doubled.
- While this is rising, chop all your vegetables.
- In a large skillet over medium heat, add your vegan butter.
- Once melted, add in the diced onions and mushrooms. Let saute for 2-3 minutes until softened.
- Add in the garlic and sun dried tomatoes and let cook for another 2 minutes. Stirring often.
- Sprinkle the salt, pepper, and red pepper flakes over top and combine again.
- Add in the spinach and stir together until it has wilted down, about 3 minutes.
- Low heat and add the chickpea flour. Stir to combine until no powder remains.
- Add in the milk and stir to combine. Let this cook down until the mixture has thickened and is no longer saucy. Stirring often.
- Remove from heat and let cool completely before adding it to the dough.
- Once dough has doubled in size, pull out the dough and lay it out on a lightly floured surface.
- Using a rolling pin, roll dough into an approximately 17×25″ rectangle that is 1/4″ thick.
- Spoon the mushroom mixture evenly over the dough. *Do NOT add hot mixture to dough.
- Sprinkle the vegan parmesan cheese evenly across the top.
- Carefully roll the dough into a log from the longest side up. One completely rolled, place seam side down. Cut into 12 even sized pieces.
- Place into a greased 9×13 baking dish and cover to rise for 45-60 minutes.
- Preheat to 350 degrees F.
- Brush the tops with vegan butter (or dairy free milk if oil free).
- Once heated, place dish inside and bake in oven for 30-35 minutes.
For the Garlic Butter Sauce
- While cooking make the vegan garlic butter sauce if making.
- Melt vegan butter over medium heat in a skillet.
- Add in garlic and saute for 1 minute.
- Add in the parmesan, Italian seasoning, garlic powder and pepper. Stir to combine.
- Sprinkle chickpea flour over the top and stir quickly to combine.
- Slowly and carefully pour in milk and combine well. Let thicken, then remove from heat.(You may need to add another 2-3 tablespoons of milk to get desired consistency to pour over rolls, especially if it thickens before your rolls are done)
- Remove rolls and let cool for a few minutes. Serve with garlic butter sauce if desired.
- Store leftovers in an air tight container in the fridge for up to 3-5 days. Reheat by microwaving 30 seconds at a time.
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