Okay, amiga, get ready for a flavor explosion that’ll turn your kitchen into a Cuban fiesta! I’m talking about Vegan Spinach Rolls – the ultimate bite-sized bundles of savory goodness that are about to become your new obsession. When I finally nailed this recipe, after round after round of testing, I knew I had struck gold. The flakiness of the pastry, the creamy, tangy filling… this Vegan Spinach Rolls recipe is straight-up Cuba Queen magic. Get ready, flavor adventurer – this is gonna be epic!

INGREDIENTS You Need

This Vegan Spinach Rolls ingredient list is short but mighty! The secret to epic Vegan Spinach Rolls is using quality ingredients. You’ll find the best fresh spinach at your local farmer’s market. Splurge on the fresh dill – trust me, it makes a difference!

1 package (about 14 ounces) vegan puff pastry, thawed: This is the foundation, the blank canvas for our Vegan Spinach Rolls masterpiece.
1 tablespoon olive oil: For sautéing the aromatics and bringing out the spinach’s best flavor. Don’t skimp!
1 medium onion, finely chopped: Onions are the unsung hero of savory dishes, adding depth and sweetness.
2 cloves garlic, minced: Because everything is better with garlic, right?
10 ounces fresh spinach, roughly chopped: The star of the show! Make sure it’s fresh for the best texture and flavor in your Vegan Spinach Rolls.
1 (14-ounce) block firm or extra-firm tofu, pressed and crumbled: This is our creamy, dreamy dairy-free base. I prefer extra-firm for the best texture.
1/4 cup nutritional yeast: This adds a cheesy, umami flavor that’s crucial for that authentic spanakopita vibe in our Vegan Spinach Rolls.
2 tablespoons lemon juice: Brightness is key! The lemon juice cuts through the richness and wakes up all the flavors.
1 tablespoon fresh dill, chopped: Fresh herbs are non-negotiable, and dill adds a lovely, herbaceous note.
Salt and pepper to taste: Seasoning is everything. Don’t be shy!
Vegan egg wash (1 tablespoon plant-based milk mixed with 1 teaspoon maple syrup): This gives our puff pastry that golden-brown sheen.

STEP-BY-STEP INSTRUCTIONS

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze when baking your Vegan Spinach Rolls.
Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. The aroma is gonna make your kitchen smell amazing as you prep these Vegan Spinach Rolls.
Add the chopped spinach to the skillet and cook until wilted, about 3-5 minutes. Stir occasionally to ensure even cooking. Don’t overcook it – you want to retain some texture for the Vegan Spinach Rolls.
Remove the skillet from the heat and let the spinach mixture cool slightly. You don’t want to cook the tofu and nutritional yeast in the next step.
In a large bowl, combine the crumbled tofu, nutritional yeast, lemon juice, and fresh dill. Season with salt and pepper to taste. This is your creamy, dreamy filling that will make your Vegan Spinach Rolls sing.
Add the cooled spinach mixture to the bowl with the tofu mixture and mix well until everything is evenly combined. Taste and adjust seasonings as needed. This is your chance to make it perfect – the Vegan Spinach Rolls should be bursting with flavor!
Unfold the thawed puff pastry sheet on a lightly floured surface. Cut the puff pastry into even squares (about 3×3 inches). You should get around 12-16 squares, depending on the size of your pastry sheet.
Place a spoonful of the spinach and tofu filling in the center of each puff pastry square. Don’t overfill them, or the Vegan Spinach Rolls will be hard to close.
Fold each square diagonally to form a triangle. Press the edges firmly to seal, using a fork to crimp the edges for extra security. This will prevent the filling from leaking out while baking your Vegan Spinach Rolls.
Place the prepared Vegan Spinach Rolls on the prepared baking sheet. Brush each roll with the vegan egg wash for that beautiful golden-brown color.
Bake for 20-25 minutes, or until the puff pastry is golden brown and puffed up. Keep an eye on them – ovens vary!
Let the Vegan Spinach Rolls cool slightly on the baking sheet before serving. Trust me, the wait is worth it.

Here’s where most people mess up their Vegan Spinach Rolls – they don’t press the edges enough! While your Vegan Spinach Rolls are working their magic, grab your camera – this is Instagram gold!

PRESENTATION

Presentation is KEY, amiga! Arrange your golden-brown Vegan Spinach Rolls on a platter, garnished with fresh dill sprigs and lemon wedges. These are perfect as an appetizer, a side dish, or even a light lunch. People absolutely lose their minds when I serve this Vegan Spinach Rolls at parties.

For a bold pairing, serve them with a side of creamy vegan tzatziki sauce or a spicy harissa dip. They also pair beautifully with a crisp Greek salad. Think about the colors and textures. This easy Vegan Spinach Rolls absolutely slays at dinner parties!

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer for the best results. You can even crumble them over a salad for a quick and easy lunch. For a seasonal variation, try adding roasted butternut squash or pumpkin puree to the filling in the fall. It adds a touch of sweetness that is pure magic.

FAQs

Can I make this Vegan Spinach Rolls spicier? Si, amiga! Add a pinch of red pepper flakes to the filling or a drizzle of hot sauce before baking.
What if I don’t have fresh spinach for my Vegan Spinach Rolls? Frozen spinach works just fine! Just make sure to thaw it completely and squeeze out any excess water before using.
Can I use a different type of vegan cheese in this Vegan Spinach Rolls? Absolutely! Vegan feta or ricotta would be delicious additions. I’ve even experimented with a cashew-based cheese for extra richness.
How do I know when my Vegan Spinach Rolls are perfectly done? The puff pastry should be golden brown and puffed up. If the filling starts to ooze out, it’s a sign that they’re ready.
Can I make these easy Vegan Spinach Rolls ahead of time? Yes! Assemble the rolls and store them in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time.
What if my puff pastry is cracking? Make sure it’s fully thawed but still cold. If it’s too warm, it will be difficult to work with.
Can I add other vegetables to the filling of these Vegan Spinach Rolls? Go for it! Sautéed mushrooms, bell peppers, or zucchini would all be delicious additions. I once added artichoke hearts and it was a total game changer! These easy Vegan Spinach Rolls are so good that you can start experimenting according to your taste!

CONCLUSION

This Vegan Spinach Rolls recipe is a testament to everything Cuba Queen stands for: bold flavors, simple ingredients, and celebration-worthy food. It’s a recipe that’s been tested, tweaked, and perfected to deliver an unforgettable flavor experience.

My Vegan Spinach Rolls Power Tips:

Don’t skimp on the seasoning! Salt, pepper, and lemon juice are your best friends.
Crimp those edges tight! Nobody wants a leaky roll.
Use high-quality puff pastry! It makes all the difference.

I’ve created so many versions of these amazing Vegan Spinach Rolls:

Spicy Chorizo Vegan Spinach Rolls: add spicy soy chorizo crumbles.
Mediterranean Vegan Spinach Rolls: Kalamata olives, sun-dried tomatoes.
Mushroom & Truffle Vegan Spinach Rolls: Sautéed wild mushrooms and truffle oil.

The Mushroom & Truffle version gets the biggest reactions – people go wild for it! Amiga, I have total confidence in your cooking success. Make these Vegan Spinach Rolls your signature dish, and share the love with your friends and family. Let’s create some flavor memories! Also, check out how Spicymoustache makes delicious foods.

Don’t forget to share your results and tag @CubaQueen on social media! These Vegan Spinach Rolls are waiting to be discovered!

Vegan Spinach Rolls

Print Recipe

These flaky vegan spinach rolls are packed with savory spinach and herbs, making them the perfect appetizer or light lunch. Enjoy them warm or at room temperature for a delicious and satisfying plant-based treat.

Author: Quinn
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 rolls
Category: Appetizer
Method: Baked
Cuisine: International

Ingredients

Scale

1 package (14.1 oz) vegan puff pastry, thawed
1 tablespoon olive oil

1 medium onion, finely chopped

2 cloves garlic, minced
10 ounces fresh spinach, roughly chopped
1/4 cup nutritional yeast
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon plant-based milk, for brushing

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
Add spinach to the skillet and cook until wilted, about 3-5 minutes. Remove from heat and let cool slightly.
In a large bowl, combine the cooked spinach mixture, nutritional yeast, dill, parsley, lemon zest, salt, and pepper.
On a lightly floured surface, unfold one sheet of puff pastry. Spread half of the spinach mixture evenly over the pastry.
Starting from one long edge, tightly roll up the pastry into a log. Repeat with the remaining puff pastry and spinach mixture.
Cut each log into 1-inch thick slices and place them on the prepared baking sheet.
Brush the tops of the rolls with plant-based milk.
Bake for 20-25 minutes, or until golden brown.
Let cool slightly before serving.

Notes

Serve warm with a side of marinara sauce for dipping, or enjoy them cold as a snack!