Simple Vegan Recipes

Vegan Pizza Rolls

If you love how cinnamon rolls look, and how Margherita pizzas taste, then you’re going to love these Vegan Pizza Rolls. It’s delicious Margherita pizza rolled up into ringlets of gooey cheesy sauce and soft fluffy bread.

Vegan Pizza Rolls 日本語のレシピは

ここをクリック

an image of vegan pizza rolls

Ingredients for Vegan Pizza Rolls

Here is a list of the ingredients you’ll need to make vegan pizza rolls.

for the dough

  • dry yeast
  • soy milk
  • coconut oil
  • sugar
  • flour
  • salt
  • egg replacer

for the filling

  • tomato sauce
  • dry basil
  • dry oregano
  • garlic powder
  • salt
  • vegan shredded cheese
  • fresh basil (garnish)

A detailed recipe with measurements is in the recipe card below.

Ingredient Notes

Soy Milk – can be subbed with other types of plant-based milk, like almond or oat milk.

Sugar – I used beet sugar (てんさい糖), but any type of granulated sugar will work.

Flour – use all-purpose flour if you have it. Since all-purpose flour is not common in Japan, I mixed bread flour 強力粉 and cake flour 薄力粉 . You could also make these rolls with just bread flour, but the texture will be slightly denser.

Egg Replacer – I use commercial egg replacers, like Bob’s Red Mill Egg Replacer (sold on iHerb). You could also substitute it with flax egg (1 tbsp flaxseed mill + 3 tbsp water, mix well and place in fridge for 15 minutes). However, with flax egg, the texture will be less fluffy, more bread-like.

Vegan Shredded Cheese – I used Marin Food Shredded Cheese .

How To Make Vegan Pizza Rolls

A detailed recipe is in the recipe card at the bottom of this post, but let me give you a quick overview of the process. It is a 4-step process.

Step 1: Make the dough

Mix warm soy milk, dry yeast, and beet sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, flour, egg replacer and salt. Mix to form a shaggy dough.

Turn the dough out onto a flat surface, and knead for 10 minutes.

Step 2: Proof the dough

Place the dough in a lightly greased bowl, cover and let it rise in a warm place for 60 to 90 minutes. The dough should double in size.

an image of cinnamon roll dough proofing

Step 3: Make the rolls

On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in).

Spread tomato sauce evenly, and sprinkle dry basil, dry oregano, garlic powder, salt and vegan shredded cheese.

an image of vegan pizza ingredients

Starting from one of the short end, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces.

Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.

an image of vegan pizza rolls in baking dish

Step 4: Bake the rolls

Sprinkle fresh basil and vegan shredded cheese on top. Bake in a preheated oven at 190 C / 375 F for 25 to 30 minutes, until golden brown on top. If the top starts to burn, place aluminum foil on top to prevent burning.

an image of vegan pizza rolls

How To Store Vegan Pizza Rolls

These vegan pizza rolls are best served fresh, but they will keep in the refrigerator for 5 days. Store them in an airtight container once they are completely cooled.

Looking for other vegan baked goods?

Thank you for visiting my blog! If you made this recipe, or any other recipes of mine, be sure to tag me @veganesetokyo on Instagram and use the hashtag #veganesetokyo. I would love to see your creations❤️

Vegan Pizza Rolls

If you love how cinnamon rolls look, and how Margherita pizzas taste, then you're going to love these Vegan Pizza Rolls. It's delicious Margherita pizza rolled up into ringlets of gooey cheesy sauce and soft fluffy bread.
Prep Time30 mins
Cook Time30 mins
Resting Time2 hrs
Total Time3 hrs
Course: Bread, Breakfast, Lunch
Cuisine: Plant based, Vegan, Vegetarian
Servings: 6 pieces

Ingredients

for the dough

  • 125 ml soy milk can be subbed with almond or oat milk
  • 1 tsp active dry yeast
  • 1 tbsp beet sugar or any granulated sugar
  • 2 tbsp coconut oil melted
  • 1 egg replacer (like Bob's Red Mill Egg Replacer) see Ingredient Notes for alternative
  • 240 grams all-purpose flour or 180g bread flour + 60g cake flour
  • 1/4 tsp salt

for the filling

  • 1 cup tomato sauce
  • 1 cup vegan shredded cheese
  • 1/2 Tbsp dry basil
  • 1/2 Tbsp dry oregano
  • 1/2 tsp salt
  • 1 tsp garlic powder

for topping

  • fresh basil roughly chopped
  • vegan shredded cheese

Instructions

  • Mix warm soy milk, dry yeast, and beet sugar in a large bowl. Let it sit for 5 minutes, then add melted coconut oil, egg replacer, flour, and salt. Mix to form a shaggy dough.
  • Turn the dough out onto a flat surface, and knead for 10 minutes.
  • Place the dough in a lightly greased bowl and cover with a towel or cling wrap. Let it rise in a warm place for 60 to 90 minutes, until the dough double in size.
    an image of cinnamon roll dough proofing
  • On a lightly floured surface, roll out the dough into a rectangle, about 25cm x 35cm (10in x 13in). Spread tomato sauce evenly, and sprinkle dry basil, dry oregano, garlic powder, salt and vegan shredded cheese.
    an image of vegan pizza ingredients
  • Starting from one of the short end, roll up the dough into a tight log. Cut the log into 6 evenly sized pieces. Use a serrated knife to make even clean cuts.
  • Place the rolls in a baking dish lined with parchment paper, cover, and let it rise in a warm place for 30 minutes.
    an image of vegan pizza rolls in baking dish
  • Sprinkle fresh basil and vegan shredded cheese on top. Bake in a preheated oven at 190 C / 375 F for 25 to 30 minutes, until golden brown on top. If the top starts to burn, place aluminum foil on top to prevent burning.
  • Serve while warm, and ENJOY!
    an image of vegan pizza rolls

ヴィーガン・ピザロールのレシピ

an image of vegan pizza rolls

ヴィーガン・ピザロール

見た目はシナモンロール、味はマルゲリータピザ!

ピザロールは、マルゲリータピザの材料をふっくらパン生地に巻いて焼いたロールパンです。

朝食やおやつにオススメのヴィーガン・ピザロールを是非お試しください。

必要な材料

小麦粉 強力粉と薄力粉をブレンドします。無ければ、強力粉だけでも作れますが、薄力粉を混ぜた方がふっくらします。

豆乳 他のプラントベースミルクでも代用可能です。

ココナッツオイル

ドライイースト、てんさい糖、塩

卵代用品 オススメはBob’s Red Mill Egg Replacer です。パンやお菓子を焼く際には、このEgg Replacer が一番美味しく、失敗なく焼けます。普段はiHerbかAmazonで買っています。無けれは、フラックス卵でも代用は可能ですが、若干、食感はずっしりとします。(フラックス卵の作り方はレシピカードの詳細にあります)

トマトソース

ドライバジリ、ドライオレガノ、ガーリックパウダー

フレッシュバジル

ヴィーガンシュレッド Marin Food のシュレッドがオススメです。

レシピの詳細は下部のレシピカードをご覧ください

an image of vegan pizza rolls

ヴィーガン・ピザロールのレシピ

見た目はシナモンロール、味はマルゲリータピザ!ピザロールは、マルゲリータピザの材料をふっくらパン生地に巻いて焼いたロールパンです。朝食やおやつにオススメのヴィーガン・ピザロールを是非お試しください。
Prep Time30 mins
Cook Time30 mins
Resting Time2 hrs
Total Time3 hrs
Servings: 6

Ingredients

生地

  • 豆乳 125 ml
  • ドライイースト 小さじ 1
  • てんさい糖 大さじ 1
  • ココナッツオイル 大さじ2
  • 卵一個分のBob's Red Mill Egg Replacer フラックス卵でもOK(詳細は下部に)
  • 強力粉 180g
  • 薄力粉 60g
  • 塩 小さじ 1/4

フィリング

  • トマトソース 1 カップ
  • ヴィーガンシュレッド 1 カップ
  • ドライバジル 大さじ 1/2
  • ドライオレガノ 大さじ 1/2
  • 塩 小さじ 1/2
  • ガーリックパウダー 小さじ 1

トッピング

  • フレッシュバジル 刻み
  • ヴィーガンシュレッド 適量

Instructions

  • ひと肌くらいにレンジで温めた豆乳にドライイーストとてんさい糖を混ぜ合わせて、5分置く。
  • (1)と生地の材料を全て大きめのボウルに入れて、混ぜる。
    ある程度、一つにまとまったら作業台に出して10分こねる。
  • 生地を丸めて油を塗ったボウルにいれて、ラップをかける。一次発酵させる。(暖かい場所で60~90分、生地が2倍にふくらむまで)
    an image of cinnamon roll dough proofing
  • 生地を作業台に出して、ローラーで長方形に伸ばす。35cm×25cmくらいまで伸ばす。
    生地全体にトマトソースを塗って、ドライバジル、ドライオレガノ、塩とヴィーガンシュレッドをまんべんなく掛ける。
    an image of vegan pizza ingredients
  • 短い辺から生地をきつめに巻く。巻き終わりはしっかりつまんで閉じる。
    生地を6等分に切り分ける。パン切り包丁を使うときれいに切れます。
  • クッキングシートを敷いた型に並べて、ラップをかける。30分最終発酵させる。
    an image of vegan pizza rolls in baking dish
  • フレッシュバジルとヴィーガンシュレッドをトッピングして、190 C / 375 Fに熱したオーブンで25~30分焼く。焼き色が付いたら出来上がりです。
    途中で、チーズが焦げそうになったら、アルミフォイルを軽く載せてください。
    an image of vegan pizza rolls

Notes

フラックスエッグの作り方

フラックスシード(亜麻仁の粉末)大さじ1 と水大さじ3 をよく混ぜ合わせる。とろみが出るまで10分置く。(とろみが出ない場合は、冷蔵庫でさらに10分置く)

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Hi there! I'm Lily

I created Veganese Tokyo to share with you all of my vegan recipes. If you are a newbie at vegan cooking, or simply looking for some inspiration, please feel free to explore. My recipes are all very simple and easy to make!

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