Ingredients
1 large onion, finely chopped
2 cups spinach leaves, chopped
9 tomatoes, finely chopped
2 cups mixed bell peppers, diced
1 cup vegan cheese, shredded
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 cup olive oil
1 1/2 cups plant-based milk
1 tablespoon apple cider vinegar
Instructions
Prepare the Dough: In a large mixing bowl, whisk together the flour, baking powder, salt, garlic powder, black pepper, and paprika. Add the olive oil, plant-based milk, and apple cider vinegar to the dry ingredients. Stir until just combined to form a light, fluffy batter.
Prepare the Filling: In a separate bowl, combine the chopped tomatoes, diced bell peppers, chopped onion, spinach, and shredded vegan cheese. Mix well to ensure even distribution of ingredients.
Assemble the Rolls: Preheat your oven to 375°F (190°C) and lightly grease a baking sheet. Scoop a generous amount of the batter onto the baking sheet, spreading it slightly to form a base. Add a spoonful of the vegetable and cheese mixture on top of the batter. Cover with another scoop of batter, sealing in the filling.
Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the rolls are golden brown and the crust is firm to the touch.
Serve: Allow the rolls to cool slightly before serving. These vegan vegetable sandwich rolls are perfect for enjoying warm, straight out of the oven, or at room temperature.
Enjoy.