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.

For more vegan cooking ideas also subscribe to my youtube channel:


vegan tempeh roulade

Share this delicious vegan tempeh roulade with your friends at Christmas or all year round.

Photo credits go to my friend and photographer Piotr Kowalczyk from www.komargallery.com

vegan tempeh roulade

Fresh out of the oven, the scent of this vegan tempeh roulade is amazing.

Photo credits go to my friend and photographer Piotr Kowalczyk from www.komargallery.com

Phil from Exceedinglyvegan

Never Miss
a vegan

Sign up to my newsletter now

and receive exclusive recipes and my latest vegan dishes and news.

Sign up
Vegan recipes


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

Liquid Converter
Weight Converter
Temperature Converter


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