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5 from 7 votes

Scalloped Potato Roll

Level up the scalloped potatoes with this smoky Scalloped Potato Roll - that's scalloped potatoes, brushed with a smoky bacony marinade, baked then rolled up with a savory lentil sausage filling! So delicious! Glutenfree Nutfree recipe
Prep Time25 minutes
Cook Time45 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: potato breakfast vegan, potato recipes vegan
Servings: 4
Author: Vegan Richa

Ingredients

  • 5 medium-sized potatoes, peeled and thinly sliced

For the filling:

  • 2 teaspoons oil
  • 1/2 cup chopped onion
  • 2 cloves of garlic minced
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil or 2-3 tablespoons fresh basil
  • 1/4 teaspoon fennel seeds
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon pepper flakes
  • 15 Oz can of lentils, drained, or 1 1/2 cups of cooked lentils
  • 1 cup tomato puree or use pasta sauce or marinara sauce
  • 1 cup frozen spinach thawed and squeezed a little
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the bacon marinade for the potatoes:

  • 1 tablespoon soy sauce , use tamari for gluten-free
  • 1 teaspoon smoked paprika
  • 1 teaspoon maple syrup
  • 1 teaspoon garlic powder
  • 1 teaspoon oil

For layering

  • vegan mozzarella or other vegan cheese as needed
US Customary - Metric

Instructions

  • Slice your potatoes, if you haven’t already.
  • Make the bacon marinade by mixing all of the ingredients until well combined.
  • Line one or two pans with parchment paper. I like to use two small pans which are 8 x 10 -inches or similar sizes so that I can make smaller, burrito-sized rolls.
  • Sprinkle some vegan mozzarella(optional). Then Line up the potatoes on the baking dishes in an overlapping fashion so that they are at least half overlapped by the other potato on all sides.
  • Brush the marinade liberally on top of the lined-up potatoes and bake at 400 °F (205°C) for 15-20 minutes or until the potatoes are nicely golden brown and almost cooked.
  • In the meanwhile, make your filling; heat up a skillet over medium heat and add the oil. Once hot add onion, garlic, and a pinch of salt and cook until golden and translucent.
  • Add in all of the herbs,spinach and mix in.
  • Add in the lentils, and the tomato puree, mix in and bring it to a good boil.
  • Add in the salt, and pepper, mix in and continue to cook. Make sure to cook until the mixture thickens a little bit. This will take anywhere from 4 minutes to 8 minutes depending on the moisture content of the sauce and the spinach. Take off the heat and let it sit to cool a little bit.
  • Check on the potatoes. If they’re not done yet, then continue to bake for 5-10 minutes longer. Depending on your oven, the total time is usually between 20-30 minutes.
  • Remove the potatoes from the oven,loosen them from the parchment sheet, then top them with the cooked lentil and make sure and spread evenly. Top with vegan mozzarella. Use shreds or my cashew mozzarella
  • Using the parchment sheet, fold the potatoes into a roll over the filling. This is optional. You can just slice and pile the potatoes over 2 to 3-layer deep potatoes and then bake it to make stuffed potato stacks! Bake for 10-15 minutes or until everything is warmed through, cheese melted .
  • Remove from the oven, and let it cool for a little bit, at least 10 minutes or so. Then using a sharp nice, slice and serve. Or stack and serve.
  • Serve with some garlic bread or some roasted veggies or soup or as is.

Video

Nutrition

Calories: 404kcal | Carbohydrates: 78g | Protein: 18g | Fat: 4g | Saturated Fat: 0.4g | Sodium: 654mg | Potassium: 1914mg | Fiber: 17g | Sugar: 8g | Vitamin A: 5142IU | Vitamin C: 63mg | Calcium: 130mg | Iron: 7mg