TEX MEX POTATO CHEESE ROLL
The perfect recipe for a cozy evening with friends! With this dish a light salad is enough as a side dish, because in the potato roll is everything you need for a delicious dinner.
Ingredients
- 6 big potatoes
- 400 g vegan grated cheese
For the spinach filling:
- 100 g fresh baby spinach
- 250 g vegan cream cheese
- 75 g vegan creme fraiche
- salt and pepper to taste
For the text mex filling:
- 180 g vegan minced "meat"
- 1 tomato
- 1 onion
- ½ bunch parsley
- 3 tbsp strained tomatoes
- 1 tbsp tomato paste
- salt and pepper to taste
Instructions
- Peel the potatoes and cut them into thin slices. It is best to use a potato grater so that they are evenly thin.
- Line a baking tray with baking paper and cover the bottom with grated cheese.
- Arrange the potato slices overlapping on the cheese and cover the potatoes again with cheese.
- Bake in the oven at 200 degrees for about 40 minutes.
- Cut the onion into small pieces and fry them.
- Add the vegan minced meat and fry briefly.
- Dice the tomato and add to the pan.
- Add tomato paste and strained tomatoes so that a mass is formed.
- Season with salt and pepper and let cool down.
- Chop the baby spinach and put it in a bowl.
- Add cream cheese and stir until spinach is combined with cream cheese – season with salt and pepper.
- Remove the potatoes from the oven and let them cool slightly.
- First spread the spinach filling on the potatoes.
- Then spread the minced mixture on top and smooth it out.
- Finally sprinkle the surface with cheese.
- Now lift one of the short sides and roll up carefully.
- Bake the finished roll in the oven for another 15 minutes and serve hot.
