Vegan Potato Roll With Mushroom And Nut Filling And Cream Sauce

When you roll delicious things into equally delicious things, we typically think it’s pretty fantastic. For examples, consider our vegan roulades, cabbage rolls, and of course, summer rolls. You might image a potato roll that just before Christmas might win the final sprint to the finish and wind up on your table if you wrap a full Christmas dinner in the dumpling dough.

Ingredients

• 4 large potatoes, peeled and boiled
• 1 cup mushrooms, finely chopped
• 1/2 cup mixed nuts (such as walnuts, almonds, or cashews), finely chopped
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 tablespoon nutritional yeast (optional)
• Fresh parsley, chopped (for garnish)

Cream Sauce

• 1 cup raw cashews, soaked in water for 4 hours and drained
• 1 cup vegetable broth
• 2 tablespoons nutritional yeast
• 2 cloves garlic
• Juice of 1 lemon
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, mash the boiled potatoes until smooth. Set aside.
3. Heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
4. Add the chopped mushrooms, mixed nuts, dried thyme, salt, and pepper to the skillet. Cook for about 5-7 minutes, or until the mushrooms are tender and any liquid has evaporated.
5. Add the mushroom and nut mixture to the mashed potatoes. Mix well to combine. If desired, add nutritional yeast for a cheesy flavor. Adjust the seasoning to taste.
6. Take a portion of the potato mixture and shape it into a small oval. Place it on the prepared baking sheet. Repeat with the remaining mixture, spacing the rolls a few inches apart.
7. Bake the potato rolls for about 25-30 minutes, or until golden brown and crispy on the outside.
8. While the rolls are baking, prepare the cream sauce. In a blender, combine the soaked cashews, vegetable broth, nutritional yeast, garlic, lemon juice, salt, and pepper. Blend until smooth and creamy.
9. Once the potato rolls are done, remove them from the oven and let them cool for a few minutes.
10. Serve the vegan potato rolls warm, drizzled with the cream sauce, and garnished with fresh chopped parsley.

Nutrition Facts

• Calories: approximately 320
• Total Fat: 15g
• Saturated Fat: 2g
• Monounsaturated Fat: 7g
• Polyunsaturated Fat: 4g
• Sodium: 250mg
• Total Carbohydrate: 40g
• Dietary Fiber: 6g
• Sugars: 4g
• Protein: 10g