This Vegan Grilled Vegetable Mille-Feuille is a delicious stack of thinly sliced marinated vegetables, piped vegan ricotta and crisp puff pastry! Get the recipe below.
I'm always looking for a way to take simple ingredients and elevate them into something special. This recipe does just that, by taking ready rolled puff pastry, Mediterranean vegetables and vegan ricotta and turning it into an elegant dish.
Inspired by the classic Mille-Feuille recipe, I decided to make a savoury version. First I marinate the vegetables before grilling them. I then stack these with crisp puff pastry sheets and piped vegan ricotta.
It's a clever twist on a classic French recipe.
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Ingredients
For this recipe you need just 6 ingredients plus the marinade for the vegetables. They are:
- Vegan ready rolled puff pastry (for example Jus Roll)
- Vegan ricotta (or another soft vegan cheese)
- An aubergine
- A courgette
- Roasted red peppers (from a jar)
- Micro herbs (for decoration)
For the marinade you will need:
- Soy sauce
- Apple cider vinegar
- Wholegrain mustard
- Maple syrup
- Italian seasoning
- Garlic powder
- Nutritional yeast
You can find the full quantities in the recipe card below.
If you're struggling to find vegan ricotta in the supermarket then why not try making your own. You can follow my vegan ricotta recipe here.
Instructions
Making my Vegan Grilled Vegetable Mille-Feuille is simple. Cooking the vegetables and puff pastry couldn't be easier. It's then just an assembly job! Follow the steps below.
- Step 1: Roll out the puff pastry sheet on to a baking tray lined with baking paper and cut into 12 equal rectangles.
- Step 2: Place another sheet of baking paper over the puff pastry followed by another baking try and bake until golden brown and crisp.
- Step 3: Cut the vegetables into thin strips and marinate for at least 30 minutes.
- Step 4: Heat a grill pan on a medium heat with a little olive oil and grill the vegetable strips until just cooked through.
- Step 5: Pipe the vegan ricotta onto the puff pastry rectangles and top with the grilled vegetables.
- Step 6: Assemble by stacking 3 on top of each other and then decorate with a sprinkling of micro herbs.
Substitutions
With so few ingredients there isn't much you can substitute but here's one suggestion.
- Vegan cheese - you could replace the vegan ricotta with another type of soft vegan cheese. Or, if you are making this for someone who is vegetarian but not vegan you can use regular ricotta.
Variations
Why not experiment with different vegetables. You could add mushrooms, or maybe even tomato slices.
Thin slices of tofu would also work in the marinade.
Equipment
You'll need two baking sheets for this recipe. The puff pastry gets sandwiched between them so they don't puff up too much and stay nice and crisp.
You will also want a piping bag for the vegan ricotta.
But, most importantly, you'll need a tape measure to make sure the rectangles are all an equal size!
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The recipe
Vegan Grilled Vegetable Mille-Feuille
Ingredients
For the mille-feuille
- 320 g vegan ready rolled puff pastry for example Jus Roll
- 300 g vegan ricotta or another soft vegan cheese
- 1 aubergine cut into ribbons
- 1 courgette cut into ribbons
- 4 red peppers roasted, from a jar, cut into ribbons
- micro-herbs for decoration
For the marinade:
- 3 tablespoon soy sauce
- 0.5 tablespoon apple cider vinegar
- 0.5 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 0.5 teaspoon mixed herbs
- 0.5 teaspoon garlic powder
- 0.5 teaspoon nutritional yeast
Instructions
- Pre-heat your oven to 200 C / 400 F / gas mark 6.
- Roll out the puff pastry sheet on to a baking tray lined with baking paper and cut into 12 equal rectangles.
- Place another sheet of baking paper over the puff pastry then place another baking tray on top.
- Bake the puff pastry in the oven for 20 minutes or until golden brown and crisp.
- In the meantime, mix together the marinade ingredients.
- Pour the marinate over the aubergine, courgette and red peppers. Leave to marinate for at least 30 minutes, while the puff pastry is baking then cooling.
- Once the puff pastry is out of the oven and cooling, heat a grill pan on a medium heat with a little olive oil and grill the vegetable strips until just cooked through.
- When all of the vegetables have been cooked begin to assemble by piping the vegan ricotta onto 8 of the puff pastry rectangles and topping with the grilled vegetables.
- With the remaining 4 puff pastry rectangles just pipe vegan ricotta then top with some micro-herbs.
- Stack two of the puff pastry rectangles with the grilled vegetables on top then finish with a puff pastry rectangle topped with the vegan ricotta and micro-herbs.
- Repeat with the remaining ingredients.
- Serve immediately.
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