Christmas Vegan Wellington Rolls

November 25, 2019

Ingredients

  • 300g Violife Blu (grated)
  • 2 puff pastry-sheets
  • 250g beetroot (cut in cubes)
  • 400g pumpkin (cut into cubes)
  • 200g chestnuts (boiled and cut in big chunks)
  • 200g wild mushrooms
  • almond milk
  • 4 garlic cloves
  • fresh thyme
  • fresh rosemary
  • 1 tbsp Sumac

Method

  1. In a large baking tray add beetroot, pumpkin, garlic cloves, mushrooms, a bit of thyme and rosemary and sumac. Sprinkle with olive oil and mix for 1-2 minutes using your hands. Bake in a preheated oven at 190ºC/375ºF/Gas 5 until the veggies become soft.
  2. Remove the tray from the oven, take out the garlic cloves, add the boiled chestnuts and mix thoroughly. Cut the puff pastry sheets, so that you have 4 smaller sheets. Add in the middle of each sheet the veggie mix and sprinkle with Violife Blu on top.
  3. Spread some almond milk on the pastry edges (all around the veggie mix) and wrap it like a cylindrical pack. Place the rolls on a baking sheet on a tray and let them rest in the fridge for at least an hour.
  4. Remove the tray from the fridge, brush some almond milk on top and sprinkle with a bit of sumac.
  5. Bake in a preheated oven at 190ºC/375ºF/Gas 5  for about 30minutes, until the pastry becomes golden brown.

Recipe and Images Courtesy of Violife

The post Christmas Vegan Wellington Rolls appeared first on Vegan Life Magazine.

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