7 Delicious Vegan Roll Recipes For Your Kids

7 Delicious Vegan Roll Recipes For Your Kids

7 Delicious Vegan Roll Recipes For Your Kids

Discover the finest vegan roll recipes! These buttery, fluffy, soft rolls are simple to make and absolutely delicious.

Simple Vegan Dinner Rolls

1. Simple Vegan Dinner Rolls

Dinner rolls are made from only 7 fluffy, buttery ingredients and are easy to prepare. Perfect for holiday celebrations and weeknight meals! They are dairy-free, but nobody would know it.

Prep time: 60 minutes | Cook time: 20 minutes | Total time: 1 hour 20 minutes | Servings: 12


  • Unbleached all-purpose flour: 2 cups
  • Rapid-rise yeast: 1 packet
  • Organic cane sugar: 2 tablespoons
  • Sea salt: ½ teaspoon
  • Water: ¼ cup
  • Unsweetened plain almond milk: ½ cup
  • Vegan butter + more for topping: 2 tablespoons


  1. Combine ¾ cup flour, yeast, sugar, and salt in a sizable mixing basin. Warm the water, almond milk, and butter in a separate mixing bowl (or small saucepan over medium heat) in the microwave for 55 seconds or until the temperature reaches 110°F to 120°F (43°C to 48°C). It should be at bathwater temperature.
  2. It can kill the yeast if it's too hot. Mix or whisk the wet and dry ingredients for two minutes, scraping down the sides as necessary.
  3. Add another ¼ cup of flour, and beat for an additional 2 minutes. Once you have a soft dough, keep adding flour, ¼ cup at a time (we added the last 1 cup, but you can add more if it's too sticky to manage).
  4. Move the dough to a lightly dusted area and knead it.
  5. The dough should be divided into 12 equal pieces, formed into balls, and placed in a greased 8-inch square dish or circular pan.
  6. Cover and leave to rise in a warm location for 30 to 45 minutes or until it has doubled in size. Bake at 375°F (190°C) and brush the tops with additional vegan butter that has been melted (optional).
  7. 18 to 20 minutes of baking time, or until fluffy and pale golden brown.
  8. Serve immediately, plain or with your favourite jam, such as Orange Thyme and vegan butter. Alternatively, you can leave them on the counter for up to 3 days while loosely covered with a kitchen towel.
  9. Pre-baked items should be frozen for storage; when ready to use, defrost, rise, and bake them.

Vegan Sausage Rolls

2. Vegan Sausage Rolls

These tasty vegan sausage buns prepared with mushrooms, brown rice, miso, mustard, and sage make excellent picnic fare or table decor.

Prep time: 20 minutes | Cook time: 50 minutes | Total time: 1 hour 10 minutes | Servings: 10


  • Chestnut mushrooms: 250g
  • Olive oil: 3 tablespoons
  • Leeks, finely chopped: 2
  • Garlic cloves, crushed: 2
  • Finely chopped sage leaves: 1 tablespoon
  • Brown rice miso: 1 tablespoon
  • Dijon mustard: 2 teaspoons
  • Chestnuts, very finely chopped: 30g
  • White breadcrumbs: 70g
  • Ready-rolled vegan puff pastry: 1 x 320g sheet
  • Plain flour for dusting
  • Dairy-free milk (like soya milk) to glaze


  1. The mushrooms should be added to a food processor and pulsed until tiny pieces remain. Leeks should be gently cooked for 15 minutes or until softened and golden brown after being added to a large frying pan with half the olive oil and a pinch of salt.
  2. Scrape the leeks from the pan, place them in a bowl, and leave them to cool slightly. The mushrooms should be fried in the remaining oil for 10 minutes at medium heat. Add mustard, miso, garlic, and sage one minute later.
  3. Allow cooling a little bit. Set the oven temperature at 200°C (400°F) (gas 6). Place the mushroom and leek combination in a bowl, then add the chestnuts and breadcrumbs.
  4. Once everything has been seasoned and combined, it should be slightly stiff. On a floured surface, unroll the pastry, then roll it out so that one side is 43 cm long.
  5. Create a sausage form with the mushroom and leek combination by pressing it down the middle of the pastry.
  6. Then, lift the pastry around the filling and fork-seal the seam. Take ten pieces and cut. Place each piece on a baking sheet covered with paper and brush with milk.
  7. Twenty-five minutes in the oven, or until a deep golden brown. Before serving, let the dish cool and top with sesame seeds.

Vegan Vegetable Spring Rolls

3. Vegan Vegetable Spring Rolls

I used butter lettuce because the outer leaves' shape perfectly covers a lot of rice paper.

Additionally, butter lettuce appears to be a more vivid colour. Making a larger batch of the recipe for gatherings is quite simple.

Prep time: 20 minutes | Cook time: 20 minutes | Total time: 40 minutes | Servings: 7


  • Rice paper wrappers: 22 cm
  • Butter lettuce leaves: 12
  • Red bell pepper: 1, seeded and thinly sliced
  • Carrots: 2, peeled and julienned
  • English cucumber: ½, thinly sliced
  • Red cabbage: ¼, sliced
  • Fresh mint leaves
  • Fresh basil leaves
  • Peanut sauce


  1. Organize your work area. Warm water should be put in a shallow, large dish. The cutting board's surface should be lightly moistened.
  2. Get the vegetables close to your work area and arrange them on plates or bowls. Prepare a sizable platter to place the finished spring rolls on it.
  3. A rice paper wrapper should be dipped into the water bowl and rolled around to saturate the entire surface.
  4. Onto the damp board, place the rice paper. Over the rice paper, place a lettuce leaf. Lay the vegetables, mint, and basil on top, about half an inch over the wrapper's base.
  5. Roll everything up towards the middle, beginning at the bottom of the wrapper. Finish the spring roll by folding the left and right sides of the wrapper toward the center. Repeat with the remaining spring rolls, placing each on a separate platter. (NOTE: If the wrappers seem firm, leave them on the cutting board for 10 to 15 seconds to soften.
  6. After that, roll the spring rolls. Serve the peanut sauce alongside the spring rolls. The day they are made is the best day to eat the veggie spring rolls.

Vegan Mushroom Rolls

4. Vegan Mushroom Rolls

With a herby mushroom filling encased in golden puff pastry.

Prep time: 40 minutes | Cook time: 40 minutes | Total time: 1 hour 20 minutes | Servings: 10


  • Onion: 1
  • Celery: 2 stalks
  • Chestnut mushrooms: 500 g
  • Garlic: 2 cloves
  • Dijon mustard: 1 tablespoon
  • White wine: 100 ml
  • White breadcrumbs: 80g
  • Flat-leaf parsley: ½ bunch
  • Fresh thyme: 2 sprigs
  • Ready-rolled puff pastry: 2 sheets
  • Sesame seeds: 2 teaspoons
  • Olive oil
  • Almond milk
  • Sea salt
  • Ground black pepper


  1. Set the oven to 200°C (400°F) (gas 6). Greaseproof paper should be used to line a big baking pan.
  2. Trim and finely cut the celery before peeling and chopping the onion. Add the chopped vegetables to a large frying pan heated with 1 tablespoon olive oil over medium-high heat. Cook until golden, about 10 to 15 minutes.
  3. Finely cut the mushrooms while you wait. Once the garlic has been peeled and crushed, add the chopped mushrooms.
  4. Cook the mushrooms for another 5 minutes or until they soften. Add the wine and mustard, season with salt and pepper, and reduce the heat. Until all the liquid has boiled and bubbled away, cook for 5 to 10 minutes. Set apart for cooling.
  5. In a big bowl, combine the breadcrumbs and the cooled mushroom mixture. The parsley leaves should be picked, coarsely chopped, and added before the thyme leaves.
  6. Combine everything thoroughly, then season to taste. Puff pastry sheets should be cut in half lengthwise to create four pieces of the same size.
  7. One length of pastry should have a quarter of the mushroom mixture spooned along the middle. Use the back of a spoon to form the filling into a long sausage shape.
  8. Before carefully folding one of the pastry's long sides over the filling, brush the almond milk around the pastry's edges. Once the edges are sealed, crimp them with a fork.
  9. Once you have four rolls made from the remaining ingredients, cut each length into four pieces.
  10. Spread the sesame seeds on top of the rolls after placing them on the prepared baking sheet. Brush the rolls with almond milk. Serve after placing on the bottom shelf of a heated oven for 25 to 30 minutes or until golden.

Vegan Rice Paper Rolls

5. Vegan Rice Paper Rolls

These vegan rice paper rolls are stuffed with flavourful Sriracha, soy Sauce-seasoned tofu slices, and crisp, fresh veggies.

These vegan summer rolls are best served rolled up and dipped in sweet and sour peanut sauce. Never before has eating fresh vegetables been so delightful!

Prep time: 40 minutes | Cook time: 40 minutes | Total time: 1 hour 20 minutes | Servings: 10


  • Red pepper: ½, julienned
  • Carrot: 1 large, julienned
  • English cucumber: ⅓-½ long, julienned
  • Green onions: 3
  • Baked Sriracha & Soy Sauce Tofu: ½-1, thinly sliced on a diagonal
  • Rice papers: 6-9
  • Baby spinach, gently bunched up and sliced thinly
  • Sesame seeds

Ingredients For The Peanut Sauce

  • Soy sauce: 30ml
  • Peanut butter: 45ml
  • Sriracha: 15ml
  • Chilli garlic sauce: 15ml
  • Sesame oil: 15ml
  • Brown sugar: 15ml
  • Sesame seeds: 15ml
  • Water to thin: 30ml


  1. You may start preparing all your ingredients while the tofu is baking. The red pepper, carrot, and cucumber should be thinly julienned (you can use a julienne peeler for the carrot and cucumber).
  2. As a general rule, strive for slices that are 4-5 inches long (your rice paper's size will determine this; mine is about 8″ (20cm) long).
  3. Slice the spinach and green onion very thinly. Put the tofu in the refrigerator to cool it after it has been baked.
  4. You can prepare the Spicy-Sweet Peanut Sauce in the meantime. Your tofu should be cooled before cutting.
  5. Prepare the area. Choose a spot on the counter that is clean to work on, and then fill a sizable bowl or pie plate with HOT water. Sesame seeds and all of your prepared vegetables should be at hand.

Method For The Assembly

  1. One piece of rice paper should be soaked in the hot water until it is entirely bendable and soft. Depending on the rice paper's brand or type, this could take a few seconds to more than 30. I've found that soaking them for around 30 seconds works best. Lay the rice paper flat on your work surface after gently shaking any excess water.
  2. If wet, the papers won't cling together correctly, so let them sit for around 30 seconds to absorb any extra water. Sesame seeds should be scattered in the wrap's center. In the center of the wrap, spread out the julienned vegetables. Depending on how many wraps you want to create, add more or less of each item.
  3. My preferred fillings are plenty of tofu, loads of cucumber, carrot, red pepper, and spinach, with a dash of green onion. Make an effort to arrange the fillings neatly, leaving enough space on each side to fold the wrap smoothly.

Method For Rolling

  1. Pulling the rice paper gently forward (away from you) over the fillings requires lifting the side closest to you. Fold each end of the wrap in as you hold it securely. Rolling continues as the seam is sealed.

Method For The Spicy-Sweet Peanut Sauce

  1. Put everything in a bowl, whisk it well, OR combine everything in a food processor and pulse.
  2. Sauce leftovers should be refrigerated. My preferred container for mine is a glass salad dressing bottle. It might thicken when refrigerated; I run my bottle under hot, running water to return it to a liquid. Makes roughly ½ cup of sauce.

Veggie Rolls

6. Veggie Rolls

Make these bite-sized cheese rolls with mashed butter beans, spinach, and courgette for a quick lunchtime delight.

It's straightforward: spoon the contents into pre-made puff pastry, fold it up, and bake until golden. To save time on hectic mornings, you may prepare and freeze them in advance.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 15


  • Butter beans: 400g, drained and rinsed
  • Spinach: 50g, finely chopped
  • Courgette: 100g, coarsely grated
  • Reduced-fat mature cheese: 75g, grated
  • Ready-rolled lighter puff pastry: 375g


  1. Set the oven's temperature to gas 7, 220°C, and fan 200°C. Put the beans, spinach, courgette, and cheese in a bowl. Use a potato masher to mash the ingredients together slightly. Stir in the egg yolk and season with black pepper.
  2. On a work surface, place the pastry on the long edge closest to you. Spoon the filling 2.5 cm from the edge in the shape of a thick sausage along this side. The pastry should be rolled forward into a thick sausage-shaped roll. Eight equal-sized rolls should be cut.
  3. Place the pastry seam at the bottom of a baking sheet that has been lined. Apply the egg white to the tops, then bake for 20 minutes or until golden.

Vegan Roasted Garlic And Herb Dinner Rolls

7. Vegan Roasted Garlic And Herb Dinner Rolls

These vegan dinner rolls with roasted garlic and herbs are delicious! They're also simpler to produce than you might imagine, whether you want to tie them into these lovely knots or a classic roll. I adore the knots because they appear elegant but require minimal extra effort.

Prep time: 60 minutes | Cook time: 30 minutes | Total time: 1½ hours | Servings: 10

Ingredients For The Rolls

  • All-purpose flour: 3 cups
  • Potato flour: 4 tablespoons
  • Granulated sugar: 1 tablespoon
  • Active dry yeast: 2 teaspoon
  • Salt: 1¼ teaspoons
  • Dried Italian herbs: 2 teaspoons
  • Olive oil: 2 teaspoons
  • Lukewarm water: ½ cup
  • Almond milk: ½ cup
  • Roasted garlic, mashed: 3 cloves

Ingredients For The Roasted Garlic “Butter”

  • Roasted garlic: 2 cloves, mashed
  • Melted vegan butter: 2 tablespoons
  • Nutritional yeast: 1 tablespoon
  • Sea salt to taste


  1. In a large skillet over medium-high heat, add all five garlic cloves. Cook until blackened patches are on all sides, rotating every five minutes.
  2. Remove the skins once they have cooled. In the bowl of a stand mixer, combine the flour, potato flour, sugar, yeast, salt, herbs, and nutritional yeast.
  3. Mix in the remaining ingredients for the bread, including the 3 cloves of smashed garlic, to create a shaggy dough.
  4. A smooth dough will form after 10 minutes of medium-low speed kneading with the dough hook attached to your mixer.
  5. Scrape the dough from the bowl, then shape it into a ball with your hands. Place the dough in the same bowl that has been oiled.
  6. Cover with plastic wrap and let it double in size for about an hour in a warm location. Turn the dough onto an oiled cutting board after completing the proving process.
  7. When you have a rough rectangle formed with your hands, roll it out to a 13-by-10-inch rectangle with a rolling pin. Using a knife, slice the dough into 1-inch-wide strips.
  8. To tie the knots according to the directions and illustrations in the text above. They should be placed on a baking sheet approximately 2 inches apart, sprayed with spray oil, and completely wrapped in plastic.
  9. Allow rising for one hour or until it is very puffy. Set the oven to 350°F about 20 minutes before baking is to begin. Bake for 17 minutes or until the top is golden brown.
  10. Melted margarine and the leftover crushed roasted garlic should be mixed while the rolls are baking.
  11. After the rolls have finished baking, place them on a baking rack and brush them with the “butter” made from roasted garlic. Enjoy right away!


Eggs are typically used in dinner roll recipes, but I'm here to inform you that they are superfluous.

Of course, they frequently include a lot of dairy butter, but you can easily swap that out for your preferred vegan butter. Don’t miss trying these vegan roll recipes. I hope your kids will love them all very much.

I trust you enjoyed this article about the 7 Delicious Vegan Roll Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!


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