Vegan Sandwich Roll

vegan sandwich roll with brussels sprouts

We’ve been having friends over for dinner regularly and I’m always looking for easy things to make which all will enjoy. One of my passions lately is making bread and King Arthur Flour recipes are a good place to look for inspiration. They have a recipe for an “All American Ham and Cheese Roll” which looked promising with a few tweaks to make it vegan. I used Tofurky slices, vegan mozzarella, vegan cream cheese and a bit of vegan mayo and some mustard. Overall, it turned out great. I probably could have added more vegan cheese and more mustard, but it was still tasty and easy to eat. Next time, I think I’ll try a mix of caramelized onions, sauteed mushrooms and vegan cheese for a different take.

Vegan tofurky and “cheese” roll

A post shared by Sylvia Bass (@cookiechica) on

Vegan Sandwich Roll
Author: Sylvia Bass (inspired by King Arthur Flour)
A vegan version of a ham and cheese roll.
Ingredients
  • Crust
  • 2 cups Unbleached All-Purpose Flour (238 g)
  • 1 cup sprouted whole wheat flour (119g)*
  • 1 tablespoon sugar (11g)
  • 2 tablespoons potato flour (11g)
  • 1 1/4 teaspoons salt
  • 1 tablespoon Pizza Dough Flavor* (see note for vegan version)
  • 2 tablespoons olive oil
  • 2 1/2 teaspoons instant yeast
  • 1 cup lukewarm cashew milk (227g)
  • Filling
  • mustard
  • Tofurkey Slices
  • Vegan cheese (I used a mix of shredded Follow Your Heart Vegan Mozzarella Vegan Cream Cheese)
Instructions
  1. Combine all of the dough ingredients, and mix and knead them together — by hand, mixer, or bread machine — until you’ve made a soft, smooth dough. Allow the dough to rise, covered, for 1 hour.
  2. Roll the dough into a 12″ x 18″ rectangle.
  3. Brush all over with mustard, leaving a 1″ mustard-free zone all around the edge.
  4. Add the cheese in a single layer, then the tofurky; again, leave the border bare.
  5. Starting with a long edge, roll the dough into an 18″ log. Pinch the long seam closed, then fold the ends over and pinch them closed, too.
  6. Curve the log into a horseshoe shape on a lightly greased or parchment-lined baking sheet, seam-side down.
  7. Cover the sheet, and allow the roll to rise for 1 1/2 to 2 hours; it should look puffy, though not doubled. Towards the end of the rising time, preheat the oven to 375°F.
  8. Slash the roll crosswise, about 1/2″ deep, at 3″ to 4″ intervals along its length. There’s no need to use a knife for this; making snips with a pair of scissors works just as well.
  9. Bake the roll for 35 minutes, until it’s golden brown, tenting it lightly with foil if it appears to be browning too quickly. Remove it from the oven, and allow it to cool for 20 minutes before serving.
Notes
Make your own vegan Pizza dough flavor with:[br]- 1/2 cup of nutritional yeast[br]- 1 teaspoon of garlic powder[br]- 1 teaspoon of onion powder[br]- 1/4 teaspoon of salt[br]Blend in a small food processor and store in an airtight container.[br][br]* You can also use all-purpose flour instead of whole wheat, but the sprouted whole wheat flour adds some more nutrition and a bit more flavor.

 

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