Vegan Turkish Roll

Delight your taste buds with this irresistible Vegan Turkish Roll, a plant-based twist on a classic comfort food. Featuring layers of flaky vegan phyllo dough filled with a savory medley of sautéed onions, garlic, grated carrots, zucchini, and mashed chickpeas, this recipe is perfectly seasoned with ground cumin, paprika, and fresh parsley. Rolled to golden perfection and topped with a sprinkle of sesame seeds, these crispy, portable treats are ideal as an appetizer, snack, or light meal. Quick and easy to prepare, with just 20 minutes of prep and bake time each, these rolls are a crowd-pleasing favorite that pairs wonderfully with vegan yogurt or your favorite dipping sauce. Whether you're hosting a gathering or craving a Middle Eastern-inspired snack, these Vegan Turkish Rolls deliver on flavor, texture, and wholesome goodness.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 10

Ingredients

• 10 sheets Vegan phyllo dough
• 3 tablespoons Olive oil
• 1 Onion, finely chopped
• 2 Garlic cloves, minced
• 1 Carrot, grated
• 1 Zucchini, grated
• 1 cup Cooked chickpeas, mashed
• 2 tablespoons Tomato paste
• 1 teaspoon Ground cumin
• 1 teaspoon Ground paprika
• 0.5 teaspoon Ground black pepper
• 0.5 teaspoon Salt
• 2 tablespoons Fresh parsley, chopped
• 2 tablespoons Sesame seeds
• 2 tablespoons Plant-based milk

Directions

Step 1

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Step 2

In a skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.

Step 3

Add the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Stir in the grated carrot and zucchini and cook for 4-5 minutes, stirring occasionally, until the vegetables are softened.

Step 5

Add the mashed chickpeas, tomato paste, ground cumin, ground paprika, ground black pepper, and salt. Stir well to combine and cook for another 2 minutes.

Step 6

Remove the skillet from heat and mix in the chopped parsley. Let the filling cool slightly.

Step 7

Lay one sheet of vegan phyllo dough on a clean, flat surface. Brush lightly with olive oil, then place another sheet of phyllo dough on top.

Step 8

Spoon 2-3 tablespoons of the filling onto the short edge of the phyllo sheet, leaving a 1-inch border around the edges.

Step 9

Fold in the sides of the phyllo dough, then roll it up tightly to form a log. Repeat with the remaining phyllo sheets and filling to make 10 rolls.

Step 10

Place the rolls seam-side down on the prepared baking sheet. Brush the tops with plant-based milk and sprinkle with sesame seeds.

Step 11

Bake in the preheated oven for 18-20 minutes, or until the rolls are golden and crispy.

Step 12

Allow the rolls to cool slightly before serving. Enjoy as a snack, appetizer, or with a side of vegan yogurt or dipping sauce of your choice.

Nutrition Facts

Serving size	(985.6g)

Amount per serving	% Daily Value*
Calories	1533.3

Total Fat 70.2g	0%
Saturated Fat 8.9g	0%
Polyunsaturated Fat 8.1g
Cholesterol 0mg	0%
Sodium 2039.6mg	0%
Total Carbohydrate 201.9g	0%
Dietary Fiber 28.8g	0%
Total Sugars 27.4g
Protein 41.0g	0%

Vitamin D 12.5IU	0%
Calcium 331.1mg	0%
Iron 16.0mg	0%
Potassium 2185.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.4%

Protein: 10.2%

Carbs: 50.4%