Vegan rolls with zucchini
Since many of my friends have eliminated animal products from their diets, I occasionally treat them to vegan dishes. One such dish is zucchini and vegan cheese buns. Their base is yeast dough, made with flour, a bit of sugar and salt, water, yeast, and vegetable cream, which resembles sour cream in consistency.
The dough is straightforward to make, you just place all the ingredients in a bowl of a kitchen mixer and it combines them. Then you leave the dough to rise and fill it with vegetable filling. The filling that reigns in this snack is made of zucchini, shallot onion, spices and vegetable cheese, which has a consistency similar to hard cheese. Cool the fried ingredients, combine them with cheese, spread on the yeast dough, cut and arrange on a baking sheet, sprinkle with sesame seeds and bake. I recommend the following recipe for vegan buns with zucchini, they are a great snack at any party.
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Ingredients for vegan rolls with zucchini.
- 450 g all-purpose flour
- 1 teaspoon of salt
- 150 g vegan sour cream
- 200 g lukewarm water
- 2 tablespoons of olive oil
- 7 g instant yeast
- 1 teaspoon of crystal sugar
Filling:
- 50 g zucchini cubes
- 50 g shallots
- 1/2 teaspoon of chilli flakes
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1 teaspoon of dry oregano
- 200 g hard vegan cheese
- 1 tablespoon of olive oil
Additionally:
- 3 tablespoons of sesame seeds
- 2-3 tablespoons of rice milk
How to make vegan rolls with zucchini.
Pour olive oil into a pot, add onion cut into cubes or strips and fry on medium heat for 2–3 minutes, then add zucchini cut into small cubes, spices and fry for 25 minutes on medium heat. Cool. Add plant-based grated cheese to the cooled ingredients and mix.
Pour sifted flour, sugar, salt, instant yeast, olive oil, plant-based cream and lukewarm water into a bowl. Knead the ingredients for 6 minutes using a kitchen mixer with a hook attachment. Cover the bowl with the dough with a cloth and leave the dough to rise until it doubles in volume—about 1.5 hours.
Place the risen dough on a worktop lightly sprinkled with flour, sprinkle it lightly with flour. Divide it into two parts, then form each into a ball. Roll each ball into a size of 35 x 30 centimetres, spread with the filling, then roll each along its longer side. After that, cut the roll into pieces 3 centimetre wide each, and place them horizontally on a baking sheet lined with baking paper, leaving spaces between each bun. Grease with rice milk, sprinkle with sesame seeds and leave them to rise for 20 minutes, uncovered. Place the risen buns in an oven preheated to 180 degrees Celsius and bake for 30 minutes.
Good to know when making vegan rolls with zucchini.
The given amount of ingredients will yield 24 rolls.
For this filling, I use unpeeled zucchini.
Do you like baked goods with zucchini? If so, try our recipe for Cheese and zucchini muffins.
