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A batch of vegan tuscan mushroom rolls arranged together on a plate.
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5 from 2 votes

Vegan Tuscan Mushroom Rolls

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.
Prep Time20 minutes
Cook Time30 minutes
Rise Time x21 hour 30 minutes
Total Time2 hours 10 minutes
Course: Breakfast, brunch, Dessert
Cuisine: American
Servings: 12 rolls
Calories: 251kcal

Ingredients

For the Dough

For the Filling

  • 2 tablespoon vegan butter (or stock if oil free)
  • ½ cup sweet onion, diced
  • 8 oz baby bella mushrooms, thinly sliced
  • 1 bulb garlic, minced
  • ½ cup sun dried tomatoes, chopped (we use in oil but soak ahead dried ones in water if oil free)
  • ¼ teaspoon pepper, more to taste
  • teaspoon salt more to taste
  • teaspoon red pepper flakes, optional
  • 3 cups spinach roughly chopped
  • 2 tablespoon chickpea flour (can use all purpose)
  • ¼ cup dairy free milk (we prefer oat)
  • ¼ cup vegan parmesan
  • 2 tablespoon vegan butter, for the tops (or dairy free milk is oil free)

For the Vegan Garlic Butter Sauce

Instructions

  • 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 ¼″ 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 9x13 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.

Notes

*See post for notes about Top 8 Allergy Free and oil free variations
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. Does not include optional toppings.
 

Nutrition

Serving: 1roll | Calories: 251kcal | Carbohydrates: 32g | Protein: 6g | Fat: 11g | Saturated Fat: 3g | Sodium: 286mg | Potassium: 342mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1326IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg