Potato roulade with minced tempeh filling and half a peach with cranberry jam

This was my Christmas dinner last year and it was a real winner! Everyone loved it, even the meat eaters. I actually made it for myself but gladly and proudly shared with others.

If you are looking for a really nice celebratory meal or a great alternative to a Sunday roast then this is a great way to treat yourself. The comforting taste of the potato dough that holds the roulade together with the rich and warm taste of the minced tempeh filling are a great combination.


Potato dough ingredients:

  • 900g potatoes (i used allrounders)
  • 5 tbsp potato starch
  • 10 tbsp semolina
  • 1 tsp salt
  • 1 tsp garlic powder
  • A dash of black pepper

Minced tempeh filling ingredients:

  • 1 leek
  • 1/2 aubergine
  • 400g tempeh
  • 3 tbsp tomato paste
  • 1 tsp salt (or to taste)
  • 2 tsp minced garlic
  • Pepper to taste
  • 2 tsp smoked paprika powder
  • 1 tsp paprika powder
  • 1 tbsp lemon juice

Other ingredients:

  • Tinned pear halves
  • Cranberry jam

Make cooking easier with my ingredient converter: Click to open



Cook 900g of potatoes. I used large allrounder potatoes; salad potatoes are definitely too dense and potatoes for mashing were too soft. Let cool down a bit and peel.

Put into a large bowl and mash (or put through a potato ricer). Add all other potato dough ingredients and combine until you get a nice smooth dough. You might have to add a bit more starch and semolina. When the dough stops sticking to your fingers you know you have the right consistency.

In the meantime finely chop up 1 leek and 1/2 an aubergine and sauté in some oil in a large pan until they have softened. While this is sautéing finely chop up 400g of tempeh and put into a food processor and blend until you get a consistency like minced meat (or soy mince).

Add the minced tempeh to the pan and sauté with a bit more oil. Then add all other ingredients and cook for another 5 -10 minutes until the flavours have developed nicely.

Preheat your oven to 180C (360F).

Then sprinkle some potato starch on your kitchen surface (so they dough doesn't stick) and roll out the potato dough flat with a rolling pin (or a wine bottle). It should be roughly 5mm thick. Evenly spread the tempeh mince in the middle of the sheet (basically the same way you would make a wrap). Then fold the bottom part of the sheet over the mixture and then the top part over it and press together so it's sealed well. Then fold in both ends. Baste it with some water so it's a bit wet and then wrap it with aluminium foil.

Bake in the oven for 20 minutes.

Take out and serve with a peach half filled with cranberry jam. Enjoy!

Loading Conversation

More Mains

Oat veggie patties with a savoury pistachio creme - gluten-free and protein rich - exceedinglyvegan.com

Oat veggie patties with a savoury pistachio creme - gluten-free and protein rich

Oats are super healthy but they aren't just for breakfast! You can also use them for main dishes! I wanted to try something different and more healthy but still delicious and easy to make. So I came up with the recipe for these oat veggie patties and topped with a delicious savoury pistachio creme. And you might even have all ingredients in your pantry already. This meal is gluten-free, high in protein and a great mid-week meal.
Yes Please
31 Aug 2017

Swedish meatballs inspired vegan veggie balls - exceedinglyvegan.com

Swedish meatballs inspired vegan veggie balls

I've been meaning to make this recipe for a long time and these Swedish meatballs inspired veggie balls aren't just vegan and super easy to cook but absolutely delicious. And you can get all ingredients in your local supermarket.
Yes Please
18 Aug 2017

Vegan Mexican lasagna - exceedinglyvegan.com

Vegan Mexican lasagna

It's actually logical that Italian lasagna and Mexican chilli sin carne would go together! Both use tomato sauce and either white sauce or sour cream, so why not combine the two. And the resulting fusion was amazing! I don't know why I haven't tried that before!
Yes Please
8 Aug 2017