Recipe: Brian’s Italian Potato Roulade (Oil-Free, Plant-Based, Vegan)

Directions

*NOTE: You will need COOKED rice for the Italian Sausage Mixture. We cook 2 cups of black rice at a time in our Instant Pot with 2 1/4 cups of water at high pressure for 25 minutes and use the rest in other meals throughout the week. You can also swap in cooked brown rice.
1. Preheat your oven to 375°F.
2. Clean potatoes and pat dry. Slice very thinly (approximately 2-3mm in thickness). This works best using a mandoline slicer.
3. Line a 10×15 inch baking tray with parchment paper. Arrange potato slices into rows, overlapping as you go. *See photo above or recipe video for example.
4. Layer another piece of parchment paper on TOP of the potatoes, and top with another baking tray. Bake covered for 30 minutes, then carefully remove the top baking tray and top layer of parchment paper. Set aside, as you’ll need these again. Bake for an additional 15 minutes uncovered. While potato layer is baking, prep the other layers.
5. For the Italian Sausage Mixture, add sun-dried tomatoes, pumpkin seeds and fennel to a food processor. Process for about 30-60 seconds and then transfer this mixture into a large mixing bowl. Add remaining ingredients to the mixing bowl. Stir to combine and transfer to food processor. Pulse about 8-10 times, just until some of the black beans start to break down. Transfer back to mixing bowl and set aside.
6. For Tofu Macadamia Ricotta, add macadamia nuts and nutritional yeast to food processor and process for about 30 seconds. Add remaining ingredients and process until smooth. Transfer to a bowl and set aside.
7. For Tomato Sauce, combine all ingredients in a small saucepan and heat on low, stirring frequently, until heated through. Remove from heat and set aside.
8. Once potato layer is removed from oven, you want to loosen it from the parchment paper. To do so, add a piece of parchment paper and baking tray back on TOP of potatoes and flip entire layer upside-down while holding both baking trays together. Very carefully remove parchment from the top, leaving the layer on the second piece of paper. This is just to make sure your potatoes are able to be easily released from the paper when you go to roll it. Transfer potato layer back to a baking tray with parchment underneath.
9. Add Italian Sausage Mixture on top of potato layer, carefully spreading an even layer using a spatula or your hands. Add Ricotta next, carefully spreading an even layer on top of the sausage mixture. Add a layer of chopped kale, followed by a LIGHT layer of tomato sauce. Reserve remaining tomato sauce for additional topping.
10. Before you start rolling, note that there is a correct way to roll. If you roll one direction, you’ll notice the potatoes will not stay together. You must roll so that the overlapped potatoes are facing the correct direction. Once you find the correct end to start with, carefully roll it up, using the parchment paper to support as you go.
11. Once rolled, bake roulade for 15-20 minutes. Let cool for at least 10 minutes, slice and serve with extra tomato sauce on top!