Go Back
+ servings

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.
Course Breakfast, brunch, Dessert
Cuisine American
Keyword dairy free breakfast, dairy free dessert, dairy free recipes, vegan breakfast, vegan dessert, vegan recipes
Prep Time 20 minutes
Cook Time 30 minutes
Rise Time x2 1 hour 30 minutes
Total Time 2 hours 10 minutes
Servings 12 rolls
Calories 251kcal
Author LarishaBernard


For the Dough

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


  • 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 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.


*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.


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