Vegetarian Rolls with Pigeon and Truffles from Voyager

Vegetarian Rolls with Pigeon and Truffles

Jamie nodded, picking up a sort of hot stuffed roll.

“I should be surprised if he had not,” he said dryly.  “While there’s likely more than one man willing to do me harm, I canna think it likely that gangs o’ them are roaming about Edinburgh.”  He took a bite and chewed industriously, shaking his head.

“Nay, that’s clear enough, and nothing to be greatly worrit over.”

“It’s not?”  I took a small bite of my own roll, then a bigger one.  “This is delicious.  What is it?”

Jamie lowered the roll he had been about to take a bite of, and squinted at it.  “Pigeon minced wi’ truffles, “ he said, and stuffed it into his mouth whole.

“No,” he said, and paused to swallow.  “No,” he said again, more clearly.  “That’s likely just a matter of a rival smuggler.  There are two gangs that I’ve had a wee bit of difficulty with now and then.”  He waved a hand, scattering crumbs, and reached for another roll.

Voyager, chapter 28, "Virtue's Guardian"

The idea to vege-mize the Rolls with Pigeon and Truffles came up when I was recording an appearance on Outlander Podcast's Voyager read along late last week. I was discussing the rolls, and their appearance in Chapter 28, "Virtue's Guardian," with Pod's hosts, Ginger and Summer.

That recipe was the first Outlander recipe I created; it holds a special place in my heart. So when Ginger, a vegetarian, asked how to make a non-meat version, I immediately knew they were on the menu for Valentine's Day.

Vegetarian Rolls with Pigeon and Truffles

The base is, appropriately, a mix of mushrooms -- full of umami, just like truffles -- but less expensive. I added white beans, aromatics, and breadcrumbs to round out the flavour and bind everything together. The coconut oil is optional because I understand that not everyone has it in their pantry, but including it will add an extra punch of flavour -- fat is good like that. If you don't have it, DO NOT substitute a liquid oil, like olive - it makes the mixture mush and difficult to work with.

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13 Feb 2017 - 5:06pm


No...I added it here on a whim. It adds an extra dimension, and some umami, to this vegetarian version.

09 Feb 2017 - 8:29pm

Anna Lapping

Sounds great! I'll have to compare it to the original one which we already love. I don't remember tomato paste in the original, but it sounds like a good addition.

09 Feb 2017 - 9:17pm


I am checking out the picture with the vegetarian pigeon & truffle rolls-- and the salad looks terrific. But these older eyes can't tell the details-- can you tell me what you mixed together? I am thinking it looks like there may be some beets in it? Thanks, Theresa!


the salad is some mixed baby greens, carrot and onion. Very simple.


Thanks, Theresa. We are getting some amazing greens and root veg from a CSA farmer this winter. I didn't make for Valentine's Day, but will soon. I remember your recipes having an easy way to print them. This one does not seem to have that feature? But, hey, my pen and paper will still work! :)


Judy -- there is actually a link to a printable version, I just forgot to mention it. :) You'll see I've edited the recipe now...just click on the title at the top of the recipe and it will take you straight there. Thanks for pointing that out! Theresa

09 Feb 2017 - 9:19pm


P.S. the recipe sounds delightful!! My husband and I are recently trying to move toward a vegan diet for health reasons. This dish will fit right in -- so glad you thought of it, created it, and shared with all of us in time for Valentine's day. :)

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