Vegan Savoury Pumpkin Rolls
Cuisine: Vegan
Prep time: 25 mins
Cook time: 25 mins
Total time: 50 mins
For the dough
  • 1,5 cups of flour (I used whole-wheat - use GF if needed)
  • 1 tsp instant yeast
  • ½ tbsp olive oil
  • ½ tsp maple syrup
  • 200 ml/6.5 oz water
  • salt, pepper
For the filling
  • 1,5 cups of pumpkin puree
  • 1 tbsp thick coconut milk
  • 2 tbsp cashew butter (or tahini)
  • 1 tsp mustard
  • 2 tbsp balsamic vinegar
  • 3 tbsp nutritional yeast
  • 3 cloves of garlic
  • 1 scallion, chopped
  • ½ tsp sweet paprika powder
  • 10 leaves of fresh sage
  • 1 tbsp fresh parsley
  • salt, pepper
To top
  • ¼ cup of unsweetened plant milk
  • ⅔ cup of chopped walnuts
  1. Mix together flour, yeast, oil, maple syrup, water salt and pepper in a large bowl. Knead dough for 2-3 minutes, or until dough gets smooth and slightly elastic. Shape it into a ball and place in a large mixing bowl.
  2. Cover bowl with a kitchen cloth and place it in a warm place. Let the dough rise for 20-30 minutes.
  3. Meanwhile prepare filling. Add filling ingredients to a food processor and blend until smooth.
  4. Preheat oven to 200°C/400ºF.
  5. Once your dough has doubled in size, place it on a lightly floured surface. Roll it into a rectangle, about 35 x 40 cm, or 14 x 16 inches.
  6. Spread pumpkin filling evenly across the dough, and sprinkle it with half of chopped walnuts. Starting with the longer side, gently roll the dough into a log, then using a sharp knife cut the log into 2 cm/0.8 inch slices.
  7. Place the rolls on a baking tray (make sure they are not overcrowded, they'll rise while baking). Brush them with milk and sprinkle with rest of chopped walnuts.
  8. Bake for 25 minutes or until golden-brown. Enjoy!
Savoury Pumpkin Rolls also freeze well.
Recipe by Green Evi at