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Pizza Rolls Vegan



Pizza Rolls Vegan

These extremely tasty Pizza Rolls Vegan are incredibly easy to make.
Because of my mother, pizza will always hold a particular place in my heart. My mother openly admitted to eating pizza daily while she was pregnant with me. Pizza for nine months? You’d think she’d never eat pizza again after being pregnant, but ironically, it’s one of those foods that makes me think of my mother because we both enjoy carb-heavy pizza with pepperoni and (now vegan) cheese. That has always been our preferred slice, so the fact that I can still create them for us despite the fact that I am vegan and she is vegetarian makes me incredibly pleased.

Vegan Pizza

My mother had extremely stringent ideals about what it meant “to be a lady” and the duty of a “female,” which were in stark contrast to my views (and even hers). She also came from a very traditional family. Even though Canada is a considerably less conservative country than the United States, she maintained this cultural perspective inside her own family.

My mother is the oldest of her siblings, so she has had a lot of responsibility for the family and still does, even though she lacks the time or emotional energy to accomplish it. This is in addition to the normal old-school Vietnamese cultural features.

What Are Vegan Rolls?

To be really honest, I cooked these vegan pizza rolls in a rush because I assumed she would be around on Sunday but was only able to see her on Saturday night. I regret not having scheduled my Saturday correctly. Eddie scooped me up from the sporadic activities I was engaging in in Toronto, and we sped over to the grocery store to pick up the four store-bought ingredients required to put this together instead of the scones I was going to make for her. I arrived at my grandmother’s place with a huge container of these piping-hot vegan pizza rolls an hour and a half later (including travel time).

What Is Vegan?

A vegetarian diet known as veganism forgoes any foods originating from animals, including meat, eggs, dairy, and dairy products. In addition, a lot of vegans refrain from consuming refined white sugar and select wines, two items that are prepared using animal products.

An individual who practices this diet or the diet itself are both referred to as vegans.

Pizza Rolls Vegan

Pizza Rolls Vegan

These extremely tasty Pizza Rolls Vegan are incredibly easy to make.
Prep Time 10 minutes
Cook Time 10 minutes
Course Snack
Cuisine American
Servings 10 Slices


  • Storebought/Homemade Pizza Dough

Homemade Pizza Dough

  • 1 tsp kosher salt
  • 1 3/4 cups warm water
  • 1 tbsp vital wheat gluten
  • 3 1/2 cups all purpose flour (+ more for kneading)
  • 1 tbsp onion powder
  • 2 tsp olive oil
  • 2 1/4 tsp dry active yeast
  • 1 tsp garlic powder
  • 1 tsp sugar


  • 1 cup vegan cheese shreds
  • 1 package Yves vegan pepperoni
  • 1/2 cup vegan pizza sauce


  • Set the oven to 350°F.
  • This recipe yields enough dough for two crusts of pizza.
  • Take a bowl(small) warm water, yeast, sugar. Allow the yeast to bloom for FIVE -TEN minutes.
  • Combine the flour, salt, garlic powder, and vital wheat gluten in a separate basin. The dry ingredients should be distributed uniformly by hand mixing or whisking.
  • The dry ingredients should be combined with the bloomed yeast until the dough begins to pull away from the bowl's edge. According to how moist your dough still is, you might need to add extra flour. Although tacky, it shouldn't be sticky.
  • Onto a floured work surface, flip over. Allow the dough to rest for five minutes. Knead it.
  • Give your bowl a good coating of olive oil. Turn the dough ball in the oil after adding it. For one hour, at room temperature (ideally somewhere warm), cover with plastic wrap or a moist kitchen towel and allow the mixture to rise until it has doubled in size.
  • After giving it a light punch to let the air bubbles out, turn it over onto a work surface. Since this recipe yields enough dough for two pizzas, divide it in half. 


  • The dough should be rolled out to a shape that resembles a huge rectangle at a thickness of 1/4 to 1/2 inch.
  • Following an even coating of pizza sauce, add vegan cheese crumbles and vegan pepperoni.
  • Slice the dough into 1-inch rolls after rolling it as firmly as you can to avoid creating too many significant air spaces between the layers. Put the rolls on a baking sheet with the ugly side down. If the ends protrude too much, tuck them under.
  • Remove from oven. Let cool for five minutes. Bake for TWENTY to TWENTY FIVE minutes.
Keyword bun, cheese, pepperoni, pizza, pizza buns, pizza crust, pizza roll, pizza rolls, Vegan

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Vegan Recipes

Vegan Taco Salad




Vegan Taco Salad
Vegan Taco Salad

Vegan Taco Salad

This Vegan Taco Salad is simple to make, delicious, and full because it is high in protein and taste. This delectable salad will quickly become a family favorite served in a handmade taco shell bowl.
Prep Time 2 hours 14 minutes
Cook Time 6 minutes
Course Salad
Cuisine American
Servings 2
Calories 356 kcal



  • Cilantro,

  • Hot sauce to taste,


  • ¼ cup vegan sour cream

  • 4-5 cups lettuce, chopped

  • ½ cup black olives

  • ½ cup vegan shredded cheese

  • 1 cup vegan chorizo

  • ½ cup pico de gallo

  • ¼ cup guacamole/diced avocado

  • 1 cup diced bell peppers

Tortilla Shell Bowl, (optional)

  • 2 XXL tortillas


  • 1-2 tablespoon canned coconut cream/neutral oil


  • Note: Go straight to step 4 if you don't want to build a tortilla bowl.
  • Using an air fryer, you can acquire the perfect bowl form by lining the basket with some rolled-up aluminium foil, depending on the shape of your air fryer. After greasing it, fold the tortilla into the basket, folding the edges as necessary. A ramekin or other item that can withstand heat should be placed on top of the additional layer of foil. 4 minutes of cooking at 400 degrees F (205 degrees C). The ramekin and TOP layer of foil should be removed using tongs or an oven mitt since they are extremely hot. Remove the basket(air fryer).
  • To make the shell extra crispy, place the basket back in the air fryer and cook for an additional two minutes. You might want to alter the temperature based on how dark the borders are.
  • I adjusted my air fryer to about 385 degrees Fahrenheit to finish the cooking because it gets hot. Keep at the same height if your edges don't have a lot of brown on them. Allow to totally cool.
  • Oven Method:
    Using canned coconut cream or a neutral oil like avocado oil, butter both sides of the tortilla and place it in the preheated oven at 375 degrees F
  • Carefully fold the tortilla over the ramekin (or other similarly heat-safe object) and press down if necessary. Wrap the tortilla in foil long enough to reach the edges, then bake for 5 minutes, or until just faintly toasted.
  • Remove the top layer of foil with tongs or an oven mitt, flip the tortilla bowl right side up, take out the ramekin, then put the foil back on the pan with the bowl on top. The foil's edges should be folded up so that they encircle the tortilla bowl and cover the top edge.
  • Bake for a further 7–10 minutes, then flatten the foil once more and let it bake for an additional 2-4 minutes, or until it is sufficiently crispy or solid.
  • Allow to fully cool before filling. Do you need further information about the baking technique? For baking crispy tortilla bowls, go to this guide.
  • Put the salad together: Add the lettuce to a dish made out of a tortilla shell that has been allowed to cool. Now incorporate more vegetables, such as diced peppers, pico de gallo, tomatoes, onions, and black olives, if using.
  • Vegan cheese with meat: Add the vegan chorizo and vegan cheese shreds after that (try my nut-free vegan cheddar).
  • Be a little flirtatious: Add any saucy garnishes, such as salsa, guacamole (or sliced avocado), vegan sour cream, or spicy sauce, in the end.
  • herbal soaps? Oh, and you can also include cilantro (or soap herbs, as my husband refers to them) or green onion if you want.


Note 1: Making a tortilla shell bowl is optional, so don't feel obligated to do so. If I want a lower carb meal or am feeling lazy (which occurs more frequently than you'd think, I'll admit), I frequently prepare this salad without one. Only the tortilla contains gluten in this dish. Giant gluten-free tortillas are produced by Siete. Although it was delicious when I ate it, I haven't yet attempted making it this way!
Note 2: I enjoy adding my vegan chorizo that I make at home to this salad. Although vegan shredded chicken and vegetarian crumbles are very tasty, I prefer the chorizo's spicy flavor in taco salads.
Note 3: I also added some handmade vegan cheddar cheese that doesn't contain nuts. It shreds well, has a lot of protein, and little fat. But vegan cheese from a supermarket will also work fine in this situation.
Use any toppings you like, note 4! Shredded cabbage (particularly when marinated in lime juice and a little salt, mmm), pickled red onions, jalapenos (either raw or pickled), grape tomatoes, cucumbers, fresh lime juice, vegan queso, and a long list of other ingredients are all fantastic additions to taco salad.
Keyword Nut-Free, Oil-Free, Sugar-Free, Vegan, Vegan Taco Bowl, Vegan Taco Salad

Nutritional data

portion size Amount Per Serving Calories 356 % Daily Value* 1 salad serves 2
15% of total fat, 11.6g
cholesterol 0% at 0 mg
485.3 mg sodium 21%
27.7g total carbohydrates 10%
4.8g of sugars
28.2g (56% of) protein
% vitamin A
111% vitamin C

This Vegan Taco Salad is simple to make, delicious, and full because it is high in protein and taste. This delectable salad will quickly become a family favorite served in a handmade taco shell bowl.

Internet, hello I haven’t had the opportunity to enjoy a salad with you in a very long time! Since I’ve been enjoying hot liquid salads throughout the winter (well, technically it’s still winter in Chicago, so it’s not quite spring yet), I wanted to share a salad I’ve been enjoying lately.

A taste fiesta in your mouth awaits you with vegan taco salad, OK?

Although it is quite adaptable, I wanted to develop this recipe to demonstrate what I used and to share with you this incredibly cool thing you can do with an air fryer:

This taco salad is fantastic and I wholeheartedly suggest it whether or not you make a taco shell bowl.

Okay, so let me just jump in because who needs some weird lady trying to sell them on a taco salad when they are already on the recipe page? not you!


Do not feel obligated to prepare a tortilla shell bowl because it is optional.

Get the super large burrito size if you DO use tortillas. Most supermarket stores have them in the tortilla area, where I’ve discovered them.

Giant gluten-free tortillas are produced by Siete. Although it was delicious when I ate it, I haven’t yet attempted making it this way!

I therefore prefer iceberg or romaine lettuce for the greens because I like my taco salads to be quite crunchy. Use whatever you choose.

Regarding the remaining toppings, it really depends on your preferences. We enjoy adding pico de gallo, guacamole or chopped avocado, diced bell peppers, tofu sour cream, and black olives to our dishes.

Although there are also some pretty tasty jalapenos in this dish, I really wanted to top it off with lots of Cholula because I’m still working on increasing my tolerance for hot cuisine.

Oh, and I love cilantro, so I put some on mine, but Paul didn’t have any because he believes they are soap herbs. For me, more.


Either an oven or an air fryer (with a basket; a rack-type air fryer might not be suitable for this).

To prevent the bottom of the tortilla from puffing up when using an air fryer, you’ll need aluminum foil (I recommend the heavy duty long aluminum foil) and a ramekin or other heat-safe dish to put inside.

Aluminum foil is still required if utilizing the oven method, along with a larger ramekin or any object that can be turned upside down to serve as the “bowl.” A sheet pan is also required to hold the bowl inverted.

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Vegan Diet