Festive Vegan Mushroom-Lentil-Spinach filled Puff Pastry Roll
Bigger holidays like Christmas can be quite stressful from time to time, that’s for sure. One thing that definitely shouldn’t add to your stress level though is food. (Or discussions about your choice to eat vegan or plant based.)
No matter if you're cooking for you alone, your friends or vegan-sceptic relatives; this festive puff pastry roll is super easy to prepare and will bring nothing but chill and cozy vibes to your dinner table. A top notch Christmas meal idea!
and here is the recipe for this:
Festive Vegan Mushroom-Lentil-Spinach filled Puff Pastry Roll
Ingredients:
1 packet store-bought vegan puff pastry (about 275g)
200g cooked brown lentils
150g fresh mushrooms
150g fresh spinach
1 shallot or red onion
2 tbsp rapeseed oil* or vegan butter
1 tsp soy sauce
2-3 tbsp vegan cream cheese
salt, black pepper, garlic and optional other seasonings to taste
also:
2 tbsp unsweetened plant milk + 1 tsp oil + 1 pinch of turmeric (optional)
Instructions:
Finely chop the shallot or onion and sauté the pieces together with some salt and pepper in some oil or vegan butter in a pan until fragrant. Then add them to a big bowl and set aside.
Wash and optionally chop the spinach and cook it until it’s starting to shrink using the same pan as before. Then again, remove from the pan and transfer the spinach to a sieve to drain any excess water.
Clean the mushrooms, chop into little pieces and sauté as well. Season with some salt, pepper, garlic and soy sauce.
Now add the drained, cooked spinach, sautéed mushrooms and pre-cooked lentils to the shallot into the bowl and mix everything together. Then let it cool down for a while.
On a baking tray lined with parchment paper, roll out the puff pastry sheet and cut about 1/4 of it off to cut out some festive holiday shapes using cookie cutters.
Pre-heat the oven to 200°C (or 180°C Fan) and spread the vegan cream cheese onto the remaining 3/4 of puff pastry dough.
Then place the lentil filling in the middle of the cream cheese layer and season everything again using salt, black pepper and optional other spices or herbs you like.
Now fold the puff pastry together like a wrap or burrito, creating a big roll. Pinch the edges to secure no filling is spilling out. Lastly, turn the entire roll upside down, so that the smooth side is on top.
Decorate the pastry roll with the little cut-out dough pieces and brush everything with a mix out of some plant milk, oil and turmeric.
Bake the puff pastry roll for about 20-25mins until golden brown and serve alongside some red cabbage, potatoes or vegan gravy. Done!
There’s this rule that everything you’re wrapping in puff pastry turns out amazing, you know.
*Notes:
I’m using a rapeseed oil with butter aroma because I really like the butter-y taste and smell it gives to the dish but of course vegan butter or any other neutral vegetable oil will work just as well!
Did you make this recipe?
leave a comment or tag me on Instagram @choartemi