Vegan Pumpkin Roll
With a little hard work comes great rewards…Vegan Pumpkin Roll! It is a treat that everyone will be wanting more of, vegan or not!
Equipment:
- 10X13 cookie sheet
- Cooking spray
- Wax paper
- Mixing bowl
- Tea towel
- Plastic wrap
- Hand mixer
Ingredients:
- Sugar: 1 cup
- Baking soda: 1 tsp
- Cinnamon: 1 tsp
- Whole wheat flour: 3/4 cup
- Canned pumpkin: 2/3 cup
- Egg replacer: Equivalent of 3
- Vanilla: 1 tsp
- Earth Balance butter replacement: 2 tbsp
- Powdered sugar: 1 cup
- Tofutti Better than Cream Cheese: 8 oz
Directions:
- Preheat the oven to 350 degrees F and prepare the cookie sheet by placing a sheet of wax paper on it and spraying it with non-stick spray
- Mix all ingredients up to and including the egg replacer and then pour it over the wax paper, spreading evenly. Allow to bake for 15 mintues
- Sprinkle the top of the dough with extra powdered sugar and then place a tea towel over top of it. Flip the cookie sheet over while holding the tea towel in place, then remove the wax paper from the bottom of the roll. Allow to cool
- Prepare the filling mixture by combining the remaining ingredients with the hand mixer until smooth
- Once roll is cool, spread the filling over the dough and roll it up. Sprinkle more powdered sugar on top
- Wrap up with plastic wrap and allow to refigerate until the filling has become firm
This roll is also delicious if frozen before eating!
