Vegan Potato Roll with chard and ricotta
Tender potato roll filled with chard and vegan ricotta.
Simple, healthy and delicious!
Why you should try this recipe:
- perfect family dinner with potential for becoming your favourite dish
- vegan, lactose-free, soy-free
- easy preparation
- healthy with lots of vegetables
- as a main course or as a side dish
Important ingredients
- Potatoes are the basic ingredient for this roll, they form the dough. It is best to use floury potatoes, which are cooked softly.
- Chickpea flour is used to bind the dough. Alternatively, you can also use starch, soy flour, lupin flour or normal flour.
- Chard, that’s the filling of the roll. Alternatively, use spinach or other leafy vegetables.
- Firm tofu is the basis for vegan ricotta. You are going to mix it creamy with vegetable milk and seasoning.
If you make the recipe, feel free to give me a feedback or write a comment on how it turned out. And if you share your homemade dish with your friends on social media, I would be very grateful when you link me (Instagram @flavour. dreams) and set the hashtag #flavourdreams. Of course I am always available for questions. Enjoy to try the recipe!
Vegan Potato Roll with ricotta and chard
Ingredients
Potato dough
- 500 g floury potatoes
- 90 g flour
- 20 g chickpea flour
- salt, pepper, nutmeg
Ricotta filling
- 350 g chard or spinach
- ½ onion
- 1 clove of garlic
- 120 g firm tofu
- 25 g yeast flakes
- 1 tbsp olive oil
Instructions
- Cook the potatoes softly in salt water and press them immediately through the potato press. Let the mass cool down a little.
- Meanwhile, you can cut onion, garlic and chard, then fry it in a pan with olive oil until the chard is soft.
- Mix the firm tofu with the vegetable milk, yeast flakes, 1 tbsp olive oil, salt and pepper until a creamy mixture is formed. Mix the vegan ricotta with the chard.
- Mix the potato mixture with flour, chickpea flour and the spices and form a dough. Roll out the dough into a rectangle and spread the filling on it, leaving something free at the top.
- Roll the dough from bottom to top to a tight roll and wrap this roll in foil and then into a cloth napkin. Close the ends of the roll and cook for 20 minutes in slightly boiling water.
- Remove the roll from the foil and serve it topped with yeast flakes and olive oil.
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