Dinner 
Potato Spinach Stuffed Rolls Bake
Indulge in the savory delight of Potato Spinach Stuffed Rolls Bake. These flavorful rolls boast a comforting blend of potatoes and spinach, baked to perfection. A scrumptious combination that's sure to elevate your mealtime experience with its wholesome and satisfying taste.
Equipment
- Peeler
- Baking Sheet
- Colander
- Saute pan
- Parchment paper
- Aluminum foil
- Oven
Ingredients
- 4 large potatoes
- 1 cup of breadcrumbs
- 1 pinch of salt
For the vegan Bolognese sauce:
- 1 ½ cup of textured soy protein
- 1 stalk of celery
- 1 carrot
- 1 onion
- 1 clove of garlic
- 2 tbsp of olive oil
- 1 tsp of smoked paprika
- 1/2 tsp of nutmeg
- 1 pinch of cinnamon
- 1 bay leaf
- 2 tbsp of soy sauce
- Salt and pepper
- 1 tin of whole peeled tomatoes
For the spinach:
- 2 tbsp of olive oil
- 2 clove of garlic
- ½ pound of spinach
- Salt and pepper
- 2 cups of vegan cream or vegan cashew cheese
Instructions
- Peel the potatoes and cut them into slices using a mandolin.
- Line a baking sheet with parchment paper. Sprinkle with 3 tbsp of breadcrumbs and arrange the potatoes in rows, the rounds overlapping slightly on each side so that there are no gaps. Cover the entire baking sheet. Sprinkle with the rest of the breadcrumbs and a pinch of salt and bake at 360°F for 25-30 minutes. The potatoes should remain soft and slightly crispy.
- For the sauce: rehydrate the protein by letting them cook for ten minutes in a vegetable broth. Drain and squeeze well to release all their water. Leave in colander until use.
- Now, chop the celery into fine pieces, the carrot, the onion and the garlic. Pour into a sauté pan with 2 tbsp of olive oil and sauté for a few minutes until tender.
- Add the protein with the paprika, nutmeg, cinnamon, bay leaf and soy sauce.
- Season with salt and pepper; mix well over high heat for about ten minutes. Blend the peeled tomatoes into a smooth sauce and pour over the soy protein. Let simmer covered for 20 minutes, until the sauce thickens.
- Prepare the spinach: pour 2 tbsp. at s. of olive oil and 2 peeled garlic cloves in a large sauté pan or pot. Add the washed and drained spinach. Season with salt and pepper.
- Cook covered for ten minutes. At the end of cooking, remove the garlic and add in the vegan cashew cheese.
- To assemble the dish; place the potatoes and their baking paper flat on the work surface.
- Spread all the sauce evenly over the potatoes, leaving the edges free. Cover with spinach-vegan béchamel sauce that you have prepared.
- Using the baking paper, roll the potato sheet over the filling lengthwise. Start by rolling one end, then fold the other end over the roll (it will be easier).
- Once well rolled up in parchment paper, wrap everything in foil in a large aluminum foil, which will keep the roll tight during cooking. Bake in an oven at 440°F for 15 minutes.
- Cut into slices and serve hot. Enjoy your diner!
Notes
NUTRITIONAL FACTS:
Calories 405g / Fats 8g / Cholesterol 21mg / Total Carbohydrate 29g / Protein 14g
If you enjoyed this recipe or have suggestions on how we can improve it, please leave us a comment below. Also, make sure to check out other dishes I’ve created or stories I’ve written about food culture – here.
