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How can i make this sweet potato and leek roulade vegan?

Hey everyone. I'm new member but i have been reading the recipes here for quite some time.

Anyway, i used to enjoy making this sweet potatoe and leek roulade, http://www.taste.com.au/recipes/6033/sweet+potato+leek+roulade+with+xmas+stuffing. It is really yummy, but its only vegetarian, not vegan.

I'm wondering if you guys might have some tips for making it vegan?

Like:

It requires 300ml of milk to make the roulade base, is there any particular non-dairy milk which would be most suitable?

It needs 4 eggs... what would be a suitable egg replacer?

Do you think it'd taste fine without cheese? Its hard to get vegan cheese here, but i think it might be okay without any cheese?

Thanks everyone!

Wow, that's a lot of substitutions. I would use soy milk to replace the milk. I'm not sure about the eggs; the best I can do is point you here: http://www.theppk.com/vegan-baking-the-post-punk-kitchen-shows-you-how/

You could leave out the cheese, but that's 3/4 cup out of the recipe, and it probably also adds a good bit of saltiness and richness. If you can get nutritional yeast, you could try one of the cheesy recipes here, like http://vegweb.com/recipes/dragonflys-bulk-dry-uncheese-mix.

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I'm a little confused by this recipe - the roulade appears to be some sort of flatbread in the picture, but it has so little flour in the recipe. If it is a bread-like texture, I would be inclined to try a focaccia type recipe.

Otherwise, how about something entirely different, like this seitan roulade: Vegan YumYum seitan roulade or any of the other myriad things that come up when you google "vegan roulade."

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Thanks guys. Yeah you are right veggydog, the cheese ads a lot to the base.
Yeah it is a bit bread like vegrun ski, but more smoother and rich because the base is made up a lot of cheese.

Yeah when i was researching most vegan roulades were made with seitan (and looked really yum!). But i'd like to make one like this but vegan too.

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