Vegan Taco Rolls
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!
Servings: 12 taco rolls
Calories: 264kcal
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
Serving: 1roll | Calories: 264kcal | Carbohydrates: 37g | Protein: 11g | Fat: 8g | Saturated Fat: 2g | Sodium: 403mg | Potassium: 180mg | Fiber: 4g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 3mg
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