How do I ensure my potato dough has the correct consistency?

Combine ingredients until the dough is smooth and stops sticking to your fingers, adding a bit more potato starch and semolina if needed.

What is the best way to prepare the tempeh for the roulade filling?

Finely chop the tempeh and then blend it in a food processor until it achieves a consistency similar to minced meat.

How can I prevent the potato dough from sticking to my kitchen surface while rolling?

Sprinkle some potato starch generously on your kitchen surface before rolling out the potato dough.

What is the recommended thickness for the potato dough sheet?

The potato dough should be rolled out to be roughly 3/16-inch thick before spreading the filling.

What are the suggested accompaniments for serving this Potato Roulade?

The recipe suggests serving the roulade with canned peach halves, ideally filled with cranberry sauce.

10 years ago

Potato Roulade With Minced Tempeh
[Vegan]

PE By: Philipp Ertl

Author Bio

Philipp Ertl runs the blog Exceedingly Vegan, which he started because he believes delicious vegan... Read More

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Sliced vegan Potato Roulade with a savory minced tempeh, leek, and eggplant filling, served on a plate with a peach half filled with cranberry sauce.

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Potato Roulade With Minced Tempeh [Vegan]

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This delicious roulade will be a guaranteed hit at your holiday dinner! Or, if you are looking for a really nice celebratory meal or a great alternative to a Sunday roast then this is a great way to treat yourself. The comforting taste of the potato dough that holds the... Read More

Ingredients You Need for Potato Roulade With Minced Tempeh [Vegan]

For the Roulade Dough:

About 2 pounds potatoes
1/4 cup, plus 1 tablespoon potato starch
1/2 cup, plus 2 tablespoons semolina
1 teaspoon salt
1 teaspoon garlic powder
A dash of black pepper

For the Filling:

1 leek
1/2 eggplant
2 7-ounce blocks tempeh
3 tablespoons tomato paste
1 teaspoon salt, or to taste
2 teaspoons minced garlic
Pepper, to taste
2 teaspoons smoked paprika powder
1 teaspoon paprika powder
1 tablespoon lemon juice

For the Side:

Canned peach halves
Cranberry sauce

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How to Prepare Potato Roulade With Minced Tempeh [Vegan]

Boil the potatoes until soft. Let cool down a bit and peel.
Put into a large bowl and mash (or put through a potato ricer). Add all other potato dough ingredients and combine until you get a nice smooth dough. You might have to add a bit more starch and semolina. When the dough stops sticking to your fingers, you know you have the right consistency.
In the meantime, finely chop up 1 leek and 1/2 an aubergine and sauté in some oil in a large pan until they have softened. While this is sautéing finely chop up the tempeh and put into a food processor and blend until you get a consistency like minced meat (or soy mince).
Add the minced tempeh to the pan and sauté with a bit more oil. Then add all other ingredients and cook for another 5-10 minutes until the flavors have developed nicely.
Preheat your oven to 360°F.
Then, sprinkle some potato starch on your kitchen surface (so they dough doesn't stick) and roll out the potato dough flat with a rolling pin (or a wine bottle). It should be roughly 3/16-thick. Evenly spread the tempeh mince in the middle of the sheet (basically the same way you would make a wrap). Then, fold the bottom part of the sheet over the mixture and then the top part over it and press together so it's sealed well. Then, fold in both ends.
Baste it with some water so it's a bit wet and then wrap it with aluminum foil and bake in the oven for 20 minutes.
Take out and serve with a peach half filled with cranberry jam.