• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Vegan Richa
  • Home
  • Recipes
    • (new) Recipe Filters
    • Popular Recipes
    • Breakfast
    • Lunch / Dinner
    • Dessert
    • Indian
    • Instant Pot
    • Burgers
    • Pizza
    • Recipe Index
  • Videos
    • Instant Pot
    • Dessert
    • Holidays
    • Easy Vegan Meals
    • All Recipe Videos
  • CookBooks
    • Vegan Richa’s Instant Pot Cookbook(PREORDER NOW)
    • Vegan Richa’s Everyday Kitchen (Print & Digital)
    • Vegan Richa’s Indian Kitchen (Print & Digital)
  • Resources
    • How To Start A Food Blog
    • Resources for Food Bloggers
    • Vegan Subs & Resources
    • Our Vegan Journey and FAQs
    • Indian Pantry
    • Indian Dal / Lentil Names
  • Shop
  • About / Contact
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • Recipes
  • Videos
  • CookBooks
  • Shop
  • About
  • NEW! Instant Pot Cookbook
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Comfort Food Recipes

    Scalloped Potato Roll

    Published: Nov 20, 2022 by Richa 10 Comments

    Jump to Recipe   Print Recipe

    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

    a plate with sliced scalloped potato roll served sprinkled with green onions

    My assistant Dalana is quite creative with  presentation of foods she likes and she happens to love scalloped potatoes.  If you have not tried them, here’s my vegan scalloped potatoes recipe prepared the classic way.

    Some days we chat and bounce off ideas or discuss things we saw somewhere and how we would veganize it. And that’s how talked about a rolled-up potato breakfast and we ended up making these scalloped potato rolls filled with a sausagey lentil filling. Oh my, so delicious. Wait did I tell you that we brush a smoky bacon-ish marinade all over the potatoes! Yes! If you want to elevate your scalloped potatoes, this is it!

    sliced scalloped potato roll filled with lentil filling served sprinkled with chives

    Make this as savory breakfast or a side for the holiday table! You can make these into rolls for the potato roll slices or just stack them up to make stuffed potato stacks!

    More savory breakfast ideas

    Breakfast Quesadilla with Smoky Potatoes; Tofu

    Savory Chickpea Flour Veggie Pancakes and Breakfast Sandwich

    Chickpea Tofu Breakfast Scramble with Smoky Bits

    Vegan Chickpea Breakfast Pinwheels

    More holiday sides

    Spinach Artichoke Pasta Bake Recipe

    Stuffed Shells with Butternut Squash Alfredo Tofu Ricotta

    Creamy Vegan Mushroom Lasagna

    Butternut Squash Lasagna with Caramelized Onion

    Print Recipe
    5 from 4 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 mins
    Cook Time45 mins
    Total Time1 hr 10 mins
    Course: Breakfast
    Cuisine: American
    Keyword: potato breakfast vegan, potato recipes vegan
    Servings: 4
    Calories: 404kcal
    Author: Vegan Richa

    Ingredients

    • 5 medium-sized potatoes, peeled and thinly sliced

    For the filling:

    • 2 teaspoons oil
    • 1/2 cup (80 g) 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 (30 g) can of lentils, drained, or 1 1/2 cups of cooked lentils
    • 1 cup (250 ml) 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

    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.

    Nutrition

    Nutrition Facts
    Scalloped Potato Roll
    Amount Per Serving
    Calories 404 Calories from Fat 36
    % Daily Value*
    Fat 4g6%
    Saturated Fat 0.4g3%
    Sodium 654mg28%
    Potassium 1914mg55%
    Carbohydrates 78g26%
    Fiber 17g71%
    Sugar 8g9%
    Protein 18g36%
    Vitamin A 5142IU103%
    Vitamin C 63mg76%
    Calcium 130mg13%
    Iron 7mg39%
    * Percent Daily Values are based on a 2000 calorie diet.

    Scalloped Potato Rolls served with slived bread on a white plate

    Ingredients:

    • I picked medium-sized potatoes and sliced them. You can peel them but it’s not a must.
    • For the filling, we sautee some chopped onion with minced garlic
    • oregano, dried basil, fennel seeds, onion powder, and pepper flakes are added for flavor
    •  cooked lentils add protein and texture to the filling
    • to add some body to the filling we add some tomato puree or use pasta sauce or marinara sauce
    • I used frozen spinach which I thawed and squeezed out a little bit to remove the extra water from thawing
    • For the sweet and smoky bacon marinade for the potatoes, we mix soy sauce with smoked paprika, maple syrup, and garlic powder

    How to make Scalloped Potato Rolls:

    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. Sprinkle some vegan mozzarella (optional).

    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.

    a casserole dish with a slice of potato
    Line up the potatoes on the parchment-lined baking dishes in an overlapping fashion so that they are at least half overlapped by the other potato on all sides.

    sliced potato with grated cheese in a casserole dish

    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.

    vegan scalloped potatoes baking in two casserole dishes

    minced onions in a sauteeing pan


    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.

    minced onion and chopped spinach in a sauteeing pan

    Add in all of the herbs and spinach and mix in. Add in the lentils, and the tomato puree, mix in, and bring it to a good boil.

    minced onions and spinach with tomato puree in a small sauteeing pan

    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 3 minutes to 8 minutes depending on the moisture content of the sauce and the spinach.

    lentils and spinach cooking in tomato sauce in a pan

    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.

    scalloped potatoes in two small casserole dishes

    vegan scalloped potatoes in a casserole dish and on a sheet of baking paper

    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.

    savory lentil sausage filling being spread over baked vegan scalloped potatoes
    Top with some vegan mozzarella

    filled vegan scalloped potato roll on a sheet of parchment paper sprinkled with vegan cheese

    Using the parchment sheet, fold the potatoes into a roll over the filling. (If you don’t want to roll them, just layer one potato layer over the other and bake)

    vegan scalloped potato rolls in a white casserole dish

    Put them back in the baking dish and bake it for 10-15 minutes or until everything is warm and golden.

    two vegan scalloped potato rolls in a casserole dish

    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.
    Serve with some garlic bread or some roasted veggies or soup or as is.

    vegan scalloped potato rolls in a white casserole dish

    Storage:

    Refrigerate for upto 3 days

    a serving of vegan scalloped potato rolls served with slices of bread

     

    Sharing is caring!

    Share on Pinterest Share on Facebook Share on WhatsApp Share on Twitter Share on Email
    « Vegan Thanksgiving Menu Ideas
    Vegan Baked French toast »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Alison Zammit

      December 20, 2022 at 9:55 am

      5 stars
      Amazing! Had some problems to keep the potato roll whole after rolling. Could it be because I overbaked the potatoes? However the taste was divine. Cannot wait to have guests over so that I do this. Thanks for your wonderful recipes

      Reply
      • Richa

        December 20, 2022 at 5:20 pm

        Yes probably keep them thicker

        Reply
    2. Jodi

      November 28, 2022 at 9:02 pm

      5 stars
      I made this tonight and it was so good – really liked the flavour from the smoky marinade. My husband really enjoyed it too. Definitely a make-again recipe. I used fresh spinach instead of frozen and left out the fennel seeds (didn’t have any, but I added some ground coriander instead). I found it easiest to loosen the potatoes as I rolled. Works great as a dinner main with a salad.

      Reply
      • Vegan Richa Support

        November 30, 2022 at 4:51 pm

        I’m so happy to hear!

        Reply
    3. Nonnie

      November 21, 2022 at 5:34 am

      This looks incredible! I definitely want to try this. Is there a way to make this tomato-free, though? My mother is allergic. Can I just omit the tomato sauce or does it need something to replace it?

      Reply
      • Vegan Richa Support

        November 21, 2022 at 9:09 pm

        This recipe does need something saucy as the base. You might try a red pepper puree or recipe for nightshade-free sauce without tomatoes.

        Reply
    4. Bev

      November 20, 2022 at 12:12 pm

      5 stars
      I can already tell this is a winner! I’ll post another review after I’ve made them! AMAZINGLY CREATIVE! You’ve done it again, Richa, and thank you for introducing us to Dalana!

      Reply
      • Vegan Richa Support

        November 21, 2022 at 8:48 pm

        Thanks so much, Bev!

        Reply
    5. Kristen

      November 20, 2022 at 9:03 am

      This instruction is unclear:

      13. Remove the parchment sheet first, then top it with the filling mixture and some mozzarella shreds.

      I believe it means: Remove the parchment sheet with the potatoes on it out of the pan, then top the potatoes with the filling …

      Is that correct?

      Reply
      • Richa

        November 20, 2022 at 10:09 am

        I meant loosen the sheet ie use a spatula to move the potatoes a bit if they are stuck so that it’s easy to roll after adding the filling

        Reply

    Primary Sidebar

    Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

    More about me →

    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International
    vegan richa cookbook flavor companion
    My exclusive 16 Spice Set
    Vegan Richa's Everyday Kitchen Cookbook Now Available everywhere where Books are Sold | VeganRicha.com
    Amazon // Barnes & Noble // BAM! // Chapter Indigo // International

    FOLLOW US

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Vegan Richa 's Indian Kitchen Cookbook

    Amazon || Barnes & Noble || BAM! || IndieBound || Details & International

    Popular

    • 18 Best Vegan Recipes of 2022
    • Vegan Tofu Nuggets
    • Best Easy Vegan Recipes of 2021
    • Restaurant Style Aloo Gobi

    Amazon || Barnes & Noble || BAM! || Indigo || Book Depository

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms Of Use
    • Copyright and Disclaimers

    Resources

    • Indian dals/lentils names
    • Indian pantry
    • Our vegan journey
    • Vegan Substitutes

    Newsletter

    • Sign Up! for emails and updates
    • Facebook
    • Instagram
    • YouTube
    • Twitter

    Contact

    • Recipe Index
    • My Favorite Things
    • Advertise, Work With Me

    Cookbooks

    • Vegan Richa’s Indian kitchen cookbook
    • Vegan Richa’s Everyday kitchen cookbook 
    • Vegan Richa’s Instant Pot Book

    All content on this blog is owned by Vegan Richa LLC.  Links on some posts are affiliate links for e.g. we are participant in Amazon services LLC Associates program. Vegan Richa is monetized in part through the use of such affiliate links. More Details

    Copyright © 2021 Vegan Richa