Mushroom Roll Ups with Roasted Vegetables

Most of my recipes come from food from my pre-vegan days. This week’s recipe is inspired by Zoës Kitchen steak roll ups with their roasted vegetables and dipping sauce, one of my very favorite meals from before becoming vegan! Mushrooms are such a great steak alternative, because they soak up flavor so well, but also have a steak-like texture.

First off, you need to clean and cut up your vegetables and preheat your oven to 425°F. I used broccoli, onions, carrots, and mushrooms. These are the same vegetables that Zoës uses, but feel free to mix it up, if you’d like. You can cut the carrots into circles or sticks. I suggest slicing the mushrooms for roasting a little thicker, as they shrink up a bit during roasting. I just bought a 16 oz container of baby bella mushrooms (they are my favorite) and split it up for this recipe. Oil the vegetables up and add some garlic powder; then just pop them into the oven. Cook them for about 25-30 minutes, tossing them halfway through.


While the vegetables are roasting up, you can slice and add the rest of your mushrooms to a sautee pan with some water, dales sauce, soy sauce, vegan Worcestershire, and liquid smoke. Heat to a medium heat and let simmer for 10-15 minutes.

Caramelize thin, long, slices of onion over medium-high heat, then lower the heat and add in the soaked mushrooms and sautee for another 5 minutes. This pulls out the excess liquid in the mushrooms, giving them a good, meaty texture. Then remove from the heat and let cool a little, as you will need to handle them to roll them up in the tortillas.

To finish the roll ups, you just need to lay out a tortilla shell, add in some of the mushroom/onion mix, then top with vegan cheese. I cut the cheese into 4 equal parts, then laid 2 slices down so that they fit well. Then, just tuck in the filling and roll them up tightly.

Once they are prepared, you just heat a little oil in a pan over medium, then add the roll ups, end side down, to the pan. I suggest starting with the end side down because it will help “close” them up and keep the filling in and prevent unraveling. After a couple of minutes, simply flip them each one time and let the other side brown as well. Then, the roll ups are ready to eat!


For the dipping sauce, which I think really pulls the meal together, you simply mix vegan mayonnaise, lemon juice, garlic powder, onion powder, paprika, green onion, and some salt and pepper until well combined!

Then, all you need to do is plate it and eat it up!


Mushroom Roll Ups with Roasted Vegetables and Dipping Sauce RECIPE

Prep time: 20 minutes
Cook time: 30-45 minutes
Servings: 4

*Roasted Vegetables

  • 3 carrots
  • 2 heads of broccoli
  • 1 small onion
  • 4oz mushrooms
  • 2-3 tbsp oil
  • 3/4 tbsp garlic powder

*Roll Ups

  • 12 oz mushrooms (I use baby bellas), sliced
  • 1 yellow onion, cut into longer, thin slices
  • 1 1/2 cups water
  • 4 tbsp dales sauce
  • 3 tbsp soy sauce
  • 1 tbsp liquid smoke
  • 1 tbsp vegan Worcestershire sauce
  • 1 1/2 + 1 tbsp oil
  • 8 flour tortillas
  • vegan cheese

*Dipping Sauce

  • 1/2 cup vegan mayonnaise
  • 1 1/2 tbsp lemon juice
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp paprika
  • 2 tbsp green onion
  • salt and pepper


  1. Preheat oven to 425°F
  2. Clean and cut vegetables
  3. Oil the vegetables and add in garlic powder and toss them until they are evenly coated.
  4. Roast for 25-30 minutes, tossing halfway through
  5. While the vegetables are roasting, add the water, dales, soy, and Worcestershire sauces and liquid smoke to a sautee pan and heat over medium heat. Add in the remaining sliced mushrooms and let simmer for 10-15 minutes
  6. While the mushrooms are simmering, heat 1 1/2tbsp oil over medium-high heat and caramelize the sliced onion.
  7. Lower the heat to medium-low and add in the mushrooms (discard the left over juice) and sautee for another 5 minutes.
  8. Remove mushroom/onion mix from heat and let cool a little
  9. In a small bowl, mix together the dipping sauce ingredients until well combined
  10. Once the mushroom/onion mix is cool enough to handle, lay out one tortilla at a time and add some filling, top with vegan cheese, then roll them up tightly.
  11. Heat 1 tbsp oil in a pan over medium heat
  12. Once oil is hot, add in each tortilla, with open side down first. Let cook for a couple of minutes, or until browned
  13. Flip roll ups once, browning both sides, then remove from heat and cut in half.
  14. Dip roll ups into dipping sauce and ENJOY!

Amanda PP


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