It seems like a lifetime ago when I shared the recipe for vegan mushroom rolls. These dairy-free snacks have consistently been a hit, proving to be one of my most popular blog posts over the years.
While they are still a big favourite of mine, I wanted to revisit it and go for something more simple. This time there’s no need to bake the mushrooms and there are less ingredients so it’s a quicker version, which tastes just as good or perhaps even better.
They make a hearty snack and I reckon even your meat-eating pals would enjoy them. Really! I think the tomato paste is the kicker, giving it an extra dimension of flavour.
Trust me, you WILL want to make these again.
Tip: Try using zucchini instead of carrot. Instead of cannellini beans you could add chickpeas, kidney beans or butter beans. When you drain the beans, save the liquid (otherwise known as aquafaba) to use in something else like this easy egg-free black garlic mayo. The rolls freeze really well so place them in sealed freezer bags and bake as needed.
- 300g mushrooms, quartered
- 200g carrot, quartered
- 1 brown onion, peeled and quartered
- 2 cloves garlic, peeled
- 50ml vegetable oil
- 1 can cannellini beans, rinsed and drained
- ½ cup panko breadcrumbs
- 2 Tbs nutritional yeast
- 1 Tbs tomato paste
- 2 Tbs fresh parsley, finely chopped
- Porcini and shiitake salt
- Black pepper
- 4-6 dairy-free puff pastry sheets
- Sesame or poppy seeds
- Preheat the oven to 200°C and line a tray with baking paper.
- Insert the ultrablade to the bowl and chop the onion and garlic on speed 11 for 10 seconds. Add the mushroom and carrot and chop for a further 20 seconds.
- Remove the ultrablade and insert the mixer blade. Add the oil and set the P1 slow cook program for 5 minutes at 130°C.
- Remove the mixer blade and insert the ultrablade. Add the cannellini beans, breadcrumbs, parsley, tomato paste, nutritional yeast and season with salt and pepper. Mix on speed 6 for 10 seconds. Scrape the sides of the bowl with a spatula. Mix for a further 10 seconds if needed.
- Lay a semi-thawed puff pastry sheet on baking paper and cut in half. On each half, spoon the filling in a 2cm line down the centre of the sheet. Roll the edges up and lay with the seam-side down. Cut the roll into 1½ inch portions. Repeat with the remaining filling and puff pastry sheets. Sprinkle with sesame or poppy seeds.
- Bake for 15-20 minutes, until the pastry is puffy and golden.
Are you making this at home? I would love to see it! Share a pic with the tag #vegeTARAianmakes so I can check it out. Happy cooking!
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