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These vegan spinach rolls have become my favorite grab—and—go lunch and are always a crowd pleaser at gatherings. The flaky pastry paired with the hearty spinach filling makes a snack that feels both comforting and nourishing without any dairy or eggs.
When I took my first bite of these spinach rolls after experimenting with fillings, I immediately thought this is a recipe I will turn to whenever I crave something warm and satisfying. Even my non vegan friends gush over these.
Ingredients
- Puff pastry sheet: This creates that crispy flaky exterior Choose a good—quality brand for the best texture
- Fresh onion: Brings a natural sweetness and aroma Look for firm onions with no bruising
- Garlic: Adds a punch of flavor Pick fresh heavy bulbs for depth
- Fresh spinach: Offers color and nutrition Bright green leaves mean freshness
- Water: Helps the spinach and onion to soften and meld flavors Use filtered for best taste
- Tofu: Boosts plant protein and gives body to the filling Firm or extra firm tofu blends best and has the most protein
- Nutritional yeast: Delivers a savory cheesy taste Choose flakes for easy blending
- Salt: Brings balance to the flavors I like a fine sea salt for even seasoning
- Pepper: Adds subtle warmth and edge Freshly cracked tastes brighter
- Garlic powder: Doubles down on the aromatic flavor Go for garlic powder with no additives
- Onion powder: Rounds out the umami Choose onion powder from freshly milled sources if possible
Step—by—Step Instructions
- Prepare and Cook the Filling:
- Chop the onion and garlic into small pieces Add them to a pan along with spinach water salt pepper garlic powder and onion powder Let the mixture come to a gentle boil then simmer until everything is soft and the spinach wilted This takes about 8 to 10 minutes You want the onions to lose their raw edge and the spinach to cook down fully
- Cool and Blend the Filling:
- Once softened remove from heat Let the mixture cool to room temperature This prevents the tofu from scrambling when blended Add the cooled vegetables and tofu to a blender along with the nutritional yeast Blend until you have a creamy uniform filling It should be thick enough to spread but not runny Taste and make sure the seasoning is right
- Prepare the Pastry:
- Roll out your puff pastry on a lightly floured surface so it forms a rectangle about 25 by 35 centimeters Use your palms to even it out Check that the pastry is not sticking underneath
- Spread and Roll:
- Spread the filling evenly over the pastry leaving about one centimeter clear on the short edges Roll up tightly from the long side forming a log as snug as possible for neat rounds
- Slice and Arrange:
- Use a sharp knife to slice the filled roll into twelve even rounds Place them cut side up on a baking tray lined with parchment It helps to give a little space between rolls so they puff without sticking
- Bake Until Golden:
- Bake the rolls at 200 degrees Celsius or 400 degrees Fahrenheit for about 20 minutes Watch for the pastry to turn golden and crisp The aroma will let you know they are nearly ready Cool on a wire rack for a few minutes before serving
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Tofu is a game changer here It soaks up all the flavors and binds the filling I remember my family's surprise when I first brought these to game night The tray emptied faster than I could blink
Storage Tips
Store leftover spinach rolls in an airtight container in the fridge They stay fresh for up to three days If you want them crisp just reheat in the oven for a few minutes at 170 degrees Celsius or 350 degrees Fahrenheit They freeze well and can be warmed directly from the freezer
Ingredient Substitutions
No tofu You can substitute with cooked white beans or chickpeas mashed for a similar creamy texture If you do not have fresh spinach frozen works in a pinch Just squeeze out excess moisture before cooking Nutritional yeast can be swapped for vegan parmesan if preferred
Serving Suggestions
Serve these as a quick lunch with a simple tomato salad or soup They pair beautifully with a tahini or yogurt dip For party platters cut them smaller for bite sized hors d'oeuvres They are great warm or at room temperature
Cultural Context
Spinach pastries are a delicious staple in many cultures from Greek spanakopita to Turkish börek This vegan spin keeps all the savory comfort while making it accessible to plant based eaters everywhere Making pastry at home reminded me of my travels in the Mediterranean and the joy of sharing with friends
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Tucking these on a holiday table or lunch box has never failed me Spinach rolls are my favorite way to get a savory fix while keeping things wholesome Simple honest baking at its best
Frequently Asked Questions
- → Can I prepare these spinach rolls ahead of time?
Yes, you can prepare the filling and even assemble the rolls a day in advance. Store assembled but unbaked rolls in the refrigerator, covered with plastic wrap. You may need to add 2-3 minutes to the baking time if cooking from cold.
- → What can I substitute for nutritional yeast?
If you don't have nutritional yeast, you can substitute with 2 tablespoons of miso paste, vegan parmesan, or simply omit it and add more herbs and spices like dried basil and oregano to enhance flavor.
- → Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well in this filling. Thaw and squeeze out excess moisture before cooking. You'll need about 100g (3.5oz) of frozen spinach to replace the 200g fresh spinach.
- → What can I serve with these spinach rolls?
These rolls pair wonderfully with a simple tomato sauce for dipping, a side salad for a light meal, or can be part of a vegan appetizer spread. They're also delicious alongside soup for a more substantial meal.
- → How do I store and reheat leftover rolls?
Store cooled leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5-7 minutes until warmed through and crisp again. They can also be frozen after baking and reheated from frozen.
- → Can I make these gluten-free?
Yes, use a gluten-free puff pastry (available at specialty stores) to make these rolls gluten-free. Be sure to check that your nutritional yeast and other seasonings are also certified gluten-free.