Vegan Golden Sweet Potato Zucchini Rosti Rolls with Feta & Spinach are healthy & tasty. They are prepared in approximately 1 hour and 5 minutes, so they are good to prepare for brunch, lunch, dinner, or as a delicious appetizer. They contain sweet potatoes, zucchini, vegan egg substitute, vegan Parmesan-style cheese, all-purpose flour, olive oil, garlic powder, spinach, vegan feta cheese, vegan cream cheese, lemon juice, fresh parsley, and vegan Greek-style yogurt. Vegan Golden Sweet Potato Zucchini Rosti Rolls with Feta & Spinach are served with fresh salads, vegan dips, roasted vegetables, and soups. We would easily store these rosti rolls in the refrigerator or freezer, so we could easily make them in advance.
STATS:
- Total time: 1 hour 5 minutes
- Diet: Vegan
- Cooking time: 40 minutes
- Serving size: 1/6 of the roll
- Calories: 230 kcal
- Cuisine: European
- Serving: 6
- Preparation time: 25 minutes
- Course: Main
EQUIPMENT:
- Box grater
- Large mixing bowl
- Baking paper
- knife
- Chopping board
- Skillet
- Clean kitchen towel
- Spatula
- Measuring cups and spoons
- Mixing spoon
- Pastry brush
- Large baking sheet
INGREDIENTS:
ROSTI:
- 400 g grated sweet potatoes
- 2 g garlic powder
- 400 g grated zucchini
- 3 g salt
- 100 g vegan egg substitute
- 30 g grated vegan Parmesan-style cheese
- 0.5 g black pepper
- 24 g all-purpose flour
- 30 ml olive oil
FETA AND SPINACH FILLING:
- 60 g chopped spinach
- 110 g crumbled vegan feta cheese
- 30 g vegan cream cheese
- 3 g minced garlic
- 5 ml olive oil
- 0.5 g black pepper
- 5 ml lemon juice
GARNISH:
- 4 g chopped parsley
- 30 g unsweetened vegan Greek-style yogurt
INGREDIENT NOTES:
SWEET POTATOES:
- Utilize the sweet potatoes to prepare the rosti base, and they will provide natural sweetness, a beautiful golden color & a soft texture. They will also make the rosti hearty & satisfying. We would also utilize regular potatoes or a mixture of sweet potatoes & potatoes instead, if required.
ZUCCHINI:
- Include the zucchini to add moisture, freshness & a mild vegetable flavor to the rosti. It will balance the sweetness of the sweet potatoes & provide a tender texture. We would also utilize the grated carrots or yellow squash instead if required.
VEGAN EGG SUBSTITUTE:
- Utilize the vegan egg substitute to bind the grated vegetables together, and it will help the rosti hold its shape during baking & rolling. We would also utilize the flax egg made with ground flaxseed & water instead if required.
VEGAN PARMESAN-STYLE CHEESE:
- Include the vegan Parmesan-style cheese to provide a savory & cheesy flavor to the rosti. It will complement the sweetness of the sweet potatoes & enhance the overall taste. We would also utilize nutritional yeast instead if required.
INSTRUCTIONS:
- First, warm the oven to 400°F and cover the sheet with baking paper, then brush it with olive oil.
- Grate the sweet potatoes and zucchini, then squeeze them properly to remove extra moisture.
- Mix grated vegetables, vegan egg substitute, vegan Parmesan-style cheese, flour, garlic powder, salt, and black pepper in the bowl.
- Spread the mixture on the sheet in a thin rectangle & press firmly, then bake for 30 minutes.
- Heat 1 tsp olive oil on modrate flame in the skillet and cook minced garlic for 30 seconds.
- Cook the spinach for three minutes, then remove the skillet from the flame and cool the mixture.
- Now, stir in the cooked spinach, vegan feta, vegan cream cheese, black pepper, and lemon juice in a bowl.
- Take the rosti from the oven and cool it for five minutes, then spread the filling evenly on it.
- Roll the rosti into a log and bake it seam-side down for another 10 minutes.
- Cool the dish for five minutes, then slice into 8 pieces with a sharp knife.
- Lastly, garnish them with fresh parsley and serve with vegan Greek-style yogurt.
SERVING SUGGESTIONS:
SALADS:
- Shredded Carrot and Cabbage Slaw
- Lemon Herb Green Salad
- Apple Spinach Salad
- Mediterranean Cucumber Tomato Salad
DIPS AND SAUCES:
- Lemon Tahini Sauce
- Vegan Tzatziki
- Roasted Red Pepper Hummus
SOUPS:
- Creamy Vegan Tomato Soup
- Roasted Butternut Squash Soup
- Vegetable and Lentil Soup
- Vegan Potato Leek Soup
MAIN:
- Vegan Grilled Vegetable Skewers
- Crispy Baked Tofu
- Garlic Herb Chickpeas
- Mediterranean Stuffed Bell Peppers
BRUNCH AND BREAKFAST:
- Vegan Tofu Scramble
- Smashed Avocado Toast
- Roasted Cherry Tomatoes
- Vegan Herbed Breakfast Potatoes
APPETIZERS:
- Vegan Stuffed Mushrooms
- Crispy Zucchini Bites
- Vegan Spinach Pinwheels
- Mini Vegan Potato Cakes
TIPS:
- Press out the excess liquid from the grated zucchini to prevent the rosti from becoming soggy.
- Maintain an even thickness throughout the rosti so it bakes properly and rolls smoothly without breaking.
- Avoid overfilling the rosti so the filling does not spill during baking.
- Roll the rosti briefly after baking, so it is easier to handle.
STORAGE INFORMATION:
FRIDGE:
- Cool the rosti rolls and store them in a closed box for three days.
FREEZER:
- Freeze the slices separately in a single layer for two months.
FAQs:
Can I prepare this rosti ahead of time?
- Yes, you can bake the rosti base and prepare the filling one day early.
What causes the rosti to break when rolling?
- The rosti may crack during rolling if it is too dry or contains too much filling.
Does frozen spinach work well in this recipe?
- Yes, you can use frozen spinach after thoroughly squeezing out the excess water.
How to include extra crisp in this dish?
- Remove the excess moisture thoroughly and spread the filling in an even layer for better crispiness.
NUTRITIONAL INFORMATION:
Net carbs: 20 g
Iron: 2 mg
Total carbs: 24 g
Vitamin A: 14,000 IU
Fiber: 4 g
Calcium: 150 mg
Protein: 6 g
Calories: 220 kcal
Sodium: 430 mg
Potassium: 650 mg
