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Vegetarian Chorizo Roll-Ups

Vegan Chorizo Roll-Ups

Here is a high protein, vegan meal that is easy enough for every day, yet fancy enough for company.

Serves 4. Prep=10 minutes. Cooking=35 minutes. Total time=45 minutes.


  • 8 lasagna noodles
  • 2 c marinara or spaghetti sauce
  • 1 medium onion
  • 1 medium bell pepper
  • 1 Tbsp olive oil
  • 10 oz (1/2 can) Loma Linda Spicy Chorizo
  • 1/2 c Italian style dry bread crumbs
  • 2 c marinara or spaghetti sauce
  • 1/4 c shredded Parmesan cheese (vegan or dairy)


  1. Cook noodles according to package directions for ‘al dente’. Drain well.
  2. Preheat oven to 350 degrees F and spread a cup of sauce in the bottom of an 11 x 7 x 2 inch baking pan.
  3. Mince the onion and bell pepper in a processor, food chopper, or on the cutting board.
  4. In a medium skillet on medium heat, warm the olive oil. Saute the onion and bell pepper for 3 minutes. Stir in the Chorizo and heat for 2 minutes. Stir in the bread crumbs and remove from the burner.
  5. Lay the noodles out on a flat surface and place a rounded quarter-cup of the skillet mixture on each.
  6. Spread filling to within 1/2 inch of the ends. Roll up and lay seam side down in the prepared baking pan.
  7. Place a spoonful of sauce on each roll-up. Sprinkle with the Parmesan cheese.
  8. Bake uncovered for 20 minutes. Serve hot with extra sauce.

*I have used Loma Linda products for years and enjoy them. Recently Atlantic Natural Foods sent sample of their newest line, and I have used them in this recipe.

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