Name: Vegan Taco Rolls
Prep time: 39 min
Cook time: 91 min
Total time: 130 min
Yield: 12 servings
Ingredients: 3 cups flour; 1 unit instant yeast ((1 package = 2.25 tsp)); 1 tablespoon vegan cane sugar; 0.5 teaspoon salt; 1 cup water; 1 tablespoon oil ((or stock)); 1 null sweet onion (diced); 4 cloves garlic (minced); 1 tablespoon taco seasoning; 13 oz vegan crumbles ((we like Morningstar Farms or Gardein) *Can sub for tofu taco crumbles or walnut taco crumbles – see post for details); 1 cup black beans; 1.5 cups vegan shredded cheese; 3 tablespoons dairy free butter (melted (sub for dairy free milk if oil free)); null null tomatoes (diced); null null Vegan Nacho Cheese (optional (click for the recipe if using)); null null taco sauce (or salsa)

Instructions

Show units in method

1

In a large bowl for a stand mixer, combine flour (3 cups), instant yeast (1), vegan cane sugar (1 tablespoon), and salt (0.5 teaspoon).
2

Turn the stand mixer onto low and add in the water (1 cup).
3

Once a ball is formed, grease the same bowl and place the dough ball back into it.
4

Cover with a towel or plastic wrap and let sit for 60-90 minutes in a warm, draft-free place until doubled.
5

While the dough is rising, in a large skillet over medium heat, add oil (1 tablespoon).
6

Add the onion, diced (1 sweet) and sauté for 2-3 minutes until softened.
7

Add the garlic, minced (4 cloves) and taco seasoning (1 tablespoon) and cook for another minute.
8

Add vegan crumbles (13 oz) and black beans (1 cup). Stir together and cook according to package directions, reducing cooking time by 2 minutes.
9

Remove from heat and let cool completely before adding it to the dough.
10

Once the dough has doubled in size, roll it out on a lightly floured surface.
11

Using a rolling pin, roll the dough into an approximately 17x25 inch rectangle that is 0.25 inch thick.
12

Spoon the cooled meatless mixture evenly over the dough. *Do NOT add hot mixture to dough.
13

Sprinkle the vegan shredded cheese (1.5 cups) evenly across the top.
14

Carefully roll the dough into a log from the longest side up. Once completely rolled, place seam side down. Cut into 12 even sized pieces.
15

Place into a greased 9x13 inch baking dish and cover to rise for 45-60 minutes.
16

Preheat oven to 350 degrees F.
17

Brush the tops with dairy free butter (3 tablespoons) (or dairy free milk if oil free).
18

Once heated, place dish inside and bake in oven for 30-35 minutes.
19

While cooking, make [vegan nacho cheese, optional] if desired.
20

Remove and let cool for a few minutes. Serve with [diced tomatoes] and any of your favorite taco toppings like [taco sauce or salsa].
21

Store leftovers in an airtight container in the fridge for up to 3-5 days. Reheat by microwaving 30 seconds at a time.