Vegan Christmas recipe: Potato Roll with a Vegetables and Quinoa Filling

Vegan Christmas recipe: Potato Roll with a Vegetables and Quinoa Filling

There are only a few days left for Christmas and Christmas Eve and that means dinners and lunches, that’s why I wanted to share with you a special recipe. This time I talk about a vegan potato roll with a vegetables and quinoa filling.


Vegan Christmas recipe: Potato Roll with a Vegetables and Quinoa Filling:

Ingredients (4-6 portions):


  • 750 gr potatoes
  • 1-1/2 tbsp. extra virgin olive oil (or veggie margarine)
  • 1/2 cup plant based milk
  • nugmet
  • salt


  • 1/3 cup quinoa
  • 2 tbsp. extra virgin olive oil
  • 1 onion (130 gr.)
  • 1 garlic clove
  • 250 gr. peeled pumpkin
  • 1/2 green pepper (60 gr.)
  • 200 gr. shitake mushrooms (sor any other kind of mushrooms or a mix)
  • 3 tbsp pureed tomato
  • fresh dill
  • 2 tbsp soy suace
  • 1 tbsp millet
  • 10 gr. raisins
  • 15 gr. walnut
  • pepper
  • salt


  • 120 gr. leek
  • 1 tbsp all purpose flour
  • 2 tbsp. extra virgin olive oil
  • pepper
  • 1/3 cup peanuts (40 gr.)
  • 2/3 cup plant based milk (I used oat milk)


  1. Peel, chop and wash the potatoes, and cook with a liitle of salt until they are very soft.
  2. Rinse the bones under running water (I used a strainer), rub and stir during 5 minutes. Cook the quinoa with 2/3 cup water and a bit of salt, bring to boil and lower the heat, cook until the water is completely evaporated.  
  3. Chop the onion and fry it with the oil, add diced garlic and a bit of salt. Medium heat.
  4. Cut the pumpkin into little cubes (about 1,5 cm) and pour it into the pan, stir and cover.
  5. Chop the green pepper and add it into the pan, stir and cover.
  6. Add the mushrooms (I cut each one into 4 pieces). Cook for a couple of minutes more stirring time to time.
  7. Add the tomato, dill, soy sauce and miso. Stir well and be sure the miso is well combined. Let cook until the pumpkin is ready to eat. A while before removing the pan from the heat add the raisin and stir.
  8. Now let’s make the purée with the cooked potatoes, add milk, oil, nutmeg and salt to taste. Stir and smash well.
  9. Preheat the oven to 200 Cº (gratin mode). On a baking tray place a baking paper leave and spread the purée leaving a 1.5 cm thick. Be sure to make a rectangular shape. 
  10. Mix the quinoa, walnuts and the mixture we had on the pan to make the filling. Spread it on the middle of the purée (elongated shape). Help yourself with the baking paper to roll the purée over the filling, be sure there is no hole and roll it over itself to leave the union on the underneath.
  11. Toppe it with a few dill leaves to make it more beautiful and gratin for 20 minutes* 
  12. Ponemos unas ramitas de eneldo por encima para hacerlo más vistoso y gratinamos durante 20 minutos.*
  13. Sauce: diced the leek and fry it on a little pot with the oil, stir and add the flour, stir very well. On the other hand, blend the milk and peanuts, pour it into the pot after the leek gets soft (about 5 minutes after the start). Bring to boil stirring constantly. Boil during 2 minutes and that’s it. Serve warm. 

*It is recommended make the gratin just before serve, this way it’ll be warm and the texture will be the ideal. So you can cook even some hours before the dinner or lunch. 

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