Ingredients
Units
Scale
For the dough
- 1,5 cups of flour (I used whole-wheat – use GF if needed)
- 1 tsp instant yeast
- 1/2 tbsp olive oil
- 1/2 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
- 1/2 tsp sweet paprika powder
- 10 leaves of fresh sage
- 1 tbsp fresh parsley
- salt, pepper
To top
- 1/4 cup of unsweetened plant milk
- 2/3 cup of chopped walnuts
Instructions
- 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.
- Cover bowl with a kitchen cloth and place it in a warm place. Let the dough rise for 20-30 minutes.
- Meanwhile prepare filling. Add filling ingredients to a food processor and blend until smooth.
- Preheat oven to 200°C/400ºF.
- 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.
- 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.
- 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.
- Bake for 25 minutes or until golden-brown. Enjoy!
Notes
Savoury Pumpkin Rolls also freeze well.
- Prep Time: 25 mins
- Cook Time: 25 mins
- Category: Main, Snack
- Cuisine: Vegan