• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • About Me
  • All Recipes
  • Shop
  • Work With Me
  • Contact

Rainbow Nourishments logo

menu icon
go to homepage
search icon
Homepage link
  • All Recipes
  • About Me
  • Shop
  • Work With Me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Breakfast, Lunch and Dinner » Lunch and Dinner

    Published: Jan 9, 2019 · Modified: Jan 6, 2022 by Anthea

    Vegan ricotta and kale filo scrolls

    Pin
    Share
    Tweet
    257 Shares
    JUMP TO RECIPE
    4.75 from 4 votes

    Crispy filo rolls packed with vegan tofu ricotta and kale.

    Crispy, moreish and wholesome scrolls! I love this filling as it reminds me of ricotta and spinach cannelloni that I had when I was younger. I mimicked the texture and taste using firm tofu, kale, tahini, nutritional yeast, herbs and spices! It's packed with protein and doesn't taste healthy (I often eat the filling by itself). Paired with crispy filo pastry, you can't go wrong!

    The scrolls are really easy to make. I've been super busy finalising my manuscript for my cookbook so whipped this up to sustain myself through the week. With a busy life, I don't want to spend extra time in the kitchen!

    See my other vegan lunch and dinner ideas

    • Moroccan Chickpea Hand Pies
    • One-pot Easy Miso Ramen
    • Vegan Mac and Cheese Shepherd's Pie
    Print Recipe
    4.75 from 4 votes

    Vegan ricotta and kale filo rolls

    Crispy filo rolls packed with vegan tofu ricotta and kale.
    Prep Time20 mins
    Cook Time30 mins
    Total Time50 mins
    Cuisine: Vegan
    Servings: 6 rolls
    Author: Anthea

    Ingredients

    • 18 x (~375g) sheets of filo pastry
    • 1 medium-size onion
    • 3 cloves garlic
    • ~2 ½ cups (400g) firm tofu, roughly crumbled
    • ~3 packed cups (140g) kale leaves, firmly packed
    • ¾ cup (120g) dairy-free milk
    • ¼ cup (65g) tahini
    • ½ cup (30g) nutritional yeast, optional
    • 1 teaspoon cumin powder
    • 1 teaspoon coriander powder
    • Dash of smoked paprika
    • ½ tsp salt
    • ½ cup (125g) extra virgin olive oil

    Instructions

    • Defrost or let the filo pastry come to room temperature, according to packet instructions.
    • Preheat the oven to 180°C (355°F).
    • Finely dice the onion and garlic. Saute in a small saucepan with a dash of oil over medium-high heat for 5-10 minutes or until golden brown. Set aside.
    • Place the tofu, kale, milk, tahini, nutritional yeast and seasonings in a food processor. Process until the mixture is a crumbly paste. You may need to scrape down the sides of the food processor. Add the onion and garlic and process until combined.
    • Place 3 sheets of filo pastry on a flat surface. Use a pastry brush to roughly brush olive oil between the layers. Don't worry if the pastry breaks.
    • Spread around ½-3/4 cup of the kale filling into a long sausage shape on the long side of the filo pastry. Roll the pastry enclosing the filling inside. When you have formed a long tube, grab one end and roll the tube into a scroll. Place the scroll in a baking tray and repeat.
    • When you have used up all of the pastry and filling, bake the scrolls in the oven for 20 minutes or until the surface is golden brown.
    • Let the scrolls cool for 5 minutes. Enjoy immediately with flaked salt, hummus or tahini.

    Nutrition

    Serving: 1 roll | Calories: 536kcal | Carbohydrates: 43g | Protein: 16g | Fat: 34g | Sodium: 345mg | Potassium: 354mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2343IU | Vitamin C: 30mg | Calcium: 177mg | Iron: 4mg
    Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!

    This post may contain affiliate links. As an Amazon Associate, I may earn a small commission from qualifying purchases at no additional cost to you.

    Pin
    Share
    Tweet
    257 Shares

    Reader Interactions

      Leave a Comment and Rating! Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Anna says

      August 05, 2021 at 11:35 am

      5 stars
      These were simply amazing, thanks for sharing! I'm adding your recipe to my favorites <3

      Reply
    2. Priscilla says

      August 05, 2020 at 2:35 am

      5 stars
      Amazing recipe! The filling is delicious! Very easy to make.

      Reply
      • Anthea says

        August 12, 2020 at 9:39 am

        That's great Priscilla!! Thank you xoxo

        Reply
    3. Fiona MacArthur says

      December 11, 2019 at 7:23 pm

      I haven't made this yet, but it sounds wonderful. Just one problem with the recipe : you specify kale as the prime ingredient, but then refer to the "spinach" mix. This is a bit confusing and might be worth correcting.

      Reply
      • Anthea says

        December 11, 2019 at 7:38 pm

        Just updated it xo

        Reply
    4. Aislinn says

      March 17, 2019 at 10:13 am

      5 stars
      This was delicious and so easy to make, and beautiful! It took longer than 20 minutes to brown so next time I might bake them at 375. Otherwise perfect!

      Reply
      • Anthea says

        April 08, 2019 at 5:16 pm

        I'm so glad to hear! I think you might've mistaken the Celcius for Farenheit so I'll make it more clear in my recipe 🙂

        Reply
    5. Mahima says

      February 01, 2019 at 6:21 pm

      I never tried this recipe before and

      after reading this amazing post I think I must give it a try.

      I hope I will make them like you.

      Reply
      • Anthea says

        February 07, 2019 at 2:37 pm

        Let me know how you go!

        Reply
    6. Fiona Manoon says

      January 31, 2019 at 5:22 pm

      It looks very yummy.
      Thanks for sharing such a delicious recipe with us.

      Reply

    Primary Sidebar

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    About Anthea

    More about me →

    Popular Recipes

    • Vegan Cinnamon Babka
    • Vegan Banana Bread
    • Easy Vegan Lemon Blueberry Cake
    • Vegan Whole Wheat Pancakes
    • Buttery Vegan Brioche
    • Vegan Oatmeal Cookies

    Seasonal Recipes

    • Vegan Strawberry Cupcakes
    • Vegan Blueberry Muffins
    • Vegan Carrot Muffins
    • Vegan Gnocchi Bake with Bolognese Sauce
    • One-Pot Easy Vegan Ramen (with miso sesame soup)
    • Easy Thai Red Curry Potato Lentil Soup

    Get my cookbook

    Cover of Incredible Plant Based Desserts

    Footer

    ↑ back to top

    Featured in

    Banner with 10 logos where Rainbow Nourishments has been featured.

    More

    About
    Work with Me
    Contact

    Shop

    Get my cookbook

    Follow Me

    • Instagram
    • Facebook
    • Pinterest
    • YouTube

    COPYRIGHT © 2023 · RAINBOW NOURISHMENTS · PRIVACY POLICY ·  ACCESSIBILITY POLICY