Vegan Reuben Rolls


I adapted this recipe from The recipe called for frying and I try to not fry anything.  So I adjusted the recipe so I could bake them.  They are still wonderful.  I can always tell when my husband really like something because his first words after his first bite will be “this is a repeat”.  I can testify that these rolls are delicious and he called for a repeat as well.  So you really should try them. 

Ingredients for rolls

1 can chickpeas, drained and peeled

1/2 cup thousand island dressing

1/2 sweet onion, caramelized

1/2 cup shredded daiya cheese

1 large dill pickle, cut into strips

4 vegan tortilla shells

Cooking spray


Ingredients for vegan thousand island dressing

1/2 cup mayonnaise (vegan)

1/3 cup ketchup

1/4 cup dill pickle juice

1 dill pickle, finely chopped

1/3 red bell pepper, finely chopped

1 tablespoon tomato paste

1 teaspoon onion powder

1 teaspoon raw sugar 

Mash chickpeas, combine with half of the thousand island dressing, set aside to ‘marinate’ (I made this and refrigerated it while I prepped the remaining ingredients). Caramelize the onion in approximately one tablespoon of evoo. 

To assemble the rolls.  Place one tortilla shell on a flat surface and place approximately 1/4 of the chickpea mixture onto the shell, top with 1/4 of the caramelized onion, 1/4 of the chopped pickle and 1/4 of the daiya cheese. Fold two opposite sides in then roll as you would a burrito.  Place onto a greased baking sheet and mist with cooking spray.  Continue until you have all four wraps on the baking sheet.  Cook at 425 degrees for 20 minutes.  The wraps should be crispy and brown.  Top with the remaining thousand island dressing and enjoy.


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