Vegan Puff Pastry Rolls
These vegan puff pastry rolls are stuffed with creamy tofu and veggie filling. They are tasty, cute and delightful munchies that can be served any time of the day.
Ingredients
- 1 sheet Puff pastry 375 g
- 1 medium Onion Chopped into small pieces
- 5 Button mushrooms Chopped into small pieces
- 1 medium Potato Chopped into small pieces
- 150 g Firm tofu
- 1 tbsp Nutritional yeast
- 1 tsp Lemon juice I use bottled one
- 1 tsp Tahini
- 1 tsp Soy sauce
- 2 tbsp Soya milk you might not need all of the amount
- 1 tsp Garlic puree
- Salt and pepper for seasoning
Instructions
- Preheat the oven to 200°C (gas mark 6) and line a baking tray with baking paper.
- Microwave the chopped potato for about 3 minutes until soft.
- Cook the onion and mushroom in a frying pan with a bit of oil until slightly caramelised and add the softened potato, cook for a minute. Turn off the cooker.
- In a bowl, blend the tofu, nutritional yeast, tahini, lemon juice, soy sauce, soya milk, garlic puree, salt and pepper with an immersion blender.
- Add the creamy tofu mixture to the cooked vegetables in the frying pan, mix well.
- Unroll the puff pastry sheet and cut into half lengthwise so you have now two long rectangle shapes.
- Put half of the creamy tofu filling in the middle of a rectangle all the way from one end to the other end like a line running through the rectangle.
- Fold over both sides of the pastry and seal the openings with a bit of water and press gently with a folk.
- Repeat the steps for the other rectangle using the remaining filling. Cut into any size you want, small or big. I usually make small bite size ones.
- Bake in the preheated oven (200°C, gas mark 6) for 25 to 30 minutes or refer the baking time suggested on the pastry package.
Notes
If you are unsure about how to roll the filling, please check my vegan sausage roll recipe page, which shows more details about how to.
The leftovers will keep in a covered container in the fridge up to 3 days.