Potatoes are my favorite food group. Mashed, fried, baked, loaded, stuffed, you name it.
So obviously I am not going to bat an eye at the idea of using them as the vessel that holds in all of the cheesy, “meaty”, saucy goodness in this roll up!
My whole family loved this recipe and fought over the leftovers! If you are not a fan of vegan sausage, you can easily swap it out for any meatless crumble you like, or even use a mixture of diced veggies.
I used vegan tofu ricotta in this recipe. If you have never made it, its super easy and any leftovers keep for about a week in the fridge. I love it and kind find so many ways to use up whats left over!
The super thin potatoes crisp up when you bake the roll, making the perfect gluten free alternative to a pastry wrap. Plus, potatoes are delicious and agin my favorite food group, so I don’t even miss a bready wrap!
This recipe is hearty, filling and sooooo good! Just know that a fight might break out over any left overs, so get your game face on.
INGREDIENTS:
2-3 russet potatoes, peeled (I used 2 large potatos)
1/2 batch tofu ricotta
1 package vegan sausage (I used Lightlife) or you can use 4 vegan sausage, casing removed and crumbled up.
16 oz fresh spinach
1/2 to 1 cup marinara sauce
1/2 cup vegan parmesan shreds, any that melt (we used follow your heart)
INSTRUCTIONS:
Preheat oven to 350 degrees
Using a mandolin, cut the potatoes on the 1/8 inch setting. If you do not have a mandolin, you can try thinly slicing them on a box grater, using the side that has one single blade, or carefully, thinly slice them using a sharp knife. They need to be around 1/8 of an inch thick.
Line a baking sheet with parchment paper, and lightly spray with some cooking oil. Sprinkle the pan with 1/4 cup of the parmesan shreds.
Lay the potatoes on the pan in a thin single layer, making sure each potatoes is touching and overlapping just a little. You should be able to cover the pan with the potatoes. Give the potatoes a little sprinkle of salt, and another spray with some oil. Place the pan in the oven and bake for 25 minutes.
While the potatoes are baking, prepare the ricotta according to instructions.
Add the sausage to a large skillet over medium heat, breaking it into a crumble with a spatula and allowing it cook though. When the sausage is 3/4 of the way done cooking, add the spinach to the pan and let it wilt, and finish cooking with the sausage.
Check the potatoes after 25 minutes. They should be soft and sticking together. If they do not seem done, give them 5 more minutes. Once they are done cooking, remove from oven (but leave the oven on) and allow them to cool on the pan for about 10 minutes.
Once the potatoes have cooled, spread a nice thick, even, layer of ricotta over the surface of the potatoes. Next sprinkle the sausage and spinach mixture over the ricotta. Lastly, cover the sausage layer in a layer or marinara.
Starting at the end that you began layering the potatoes, carefully begin rolling into a burrito shape, using the parchment paper to help you get started. One potatoes might break when you are rolling it up, just press them back together and keep rolling. Give the roll up another spray of oil, and sprinkle the remaining 1/4 cup of parm shreds over the top. Put the roll up back in the oven for about 25 minutes. You want the roll up to heat through, and the parm to melt and brown.
Remove from oven and allow to cool some before slicing and serving. Sprinkle with dried parsley or oregano to garnish.
