Vegan Taco Rolls

5 from 1 vote

These vegan taco rolls are a fun twist on taco and cinnamon rolls! Top with any of your favorite toppings for a delicious vegan dinner idea!

Prep Time20

Cook Time30

Rise Time x21 30

Total Time2 10

Course: Breakfast, brunch, Dessert

Cuisine: American

Servings: taco rolls

Calories: 264kcal

Author: Andrew Bernard

Ingredients

For the Dough

3 cups flour
1 package instant yeast (1 package = 2 ¼ tsp)
1 tablespoon vegan cane sugar
½ teaspoon salt
1 cup water

For the Filling

1 tablespoon oil (or stock)
1 sweet onion, diced
4 cloves garlic, minced
1 tablespoon taco seasoning
12-14 oz frozen meatless crumbles (we like Morningstar Farms or Gardein) *Can sub for tofu taco crumbles or walnut taco crumbles - see post for details
1 cup black beans
1 ½ cups vegan shredded cheese
3 tablespoon vegan butter, melted (sub for dairy free milk if oil free)

Additional Toppings

diced tomatoes
Vegan Nacho Cheese, optional (click for the recipe if using)
taco sauce or salsa
See Post For Additional Ideas

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, in a large skillet over medium heat, add your oil.
Add in the diced onions and let saute for 2-3 minutes until softened.
Add in the garlic and taco seasoning and let cook for another minute.
Add in frozen crumbles and black beans. Stir together. Llet cook according to the package but reduce cooking time by 2 minutes.
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 meatless mixture evenly over the dough.
*Do NOT add hot mixture to dough.
Sprinkle the 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.
While cooking make vegan nacho cheese if desired.
Remove and let cool for a few minutes. Serve with diced tomatoes and any of your favorite taco toppings.
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