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A Vegan Grilled Vegetable Mille-Feuille topped with micro herbs, on a plate with an orange napkin
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Vegan Grilled Vegetable Mille-Feuille

This Vegan Grilled Vegetable Mille-Feuille is a delicious stack of thinly sliced marinated vegetables, piped vegan ricotta and crisp puff pastry
Prep Time15 minutes
Cook Time30 minutes
Marinating time30 minutes
Total Time1 hour 15 minutes
Course: Dinner, lunch, Main Course
Cuisine: French
Diet: Vegan, Vegetarian
Keyword: apple cider vinegar, garlic powder, light soy sauce, maple syrup, mixed herbs, nutritional yeast, wholegrain mustard
Servings: 4 people
Calories: 751.52kcal

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.

Nutrition

Calories: 751.52kcal | Carbohydrates: 63.4g | Protein: 15.29g | Fat: 53.04g | Saturated Fat: 15.15g | Polyunsaturated Fat: 4.25g | Monounsaturated Fat: 17.36g | Sodium: 1275.93mg | Potassium: 743.58mg | Fiber: 12.79g | Sugar: 16.53g | Vitamin A: 3853.41IU | Vitamin C: 163.64mg | Calcium: 92.62mg | Iron: 4.27mg