Vegan Spinach and Artichoke Rolls
These Vegan Spinach and Artichoke Rolls are a great plant-based alternative to sausage rolls!
Servings: 12 portions
Calories: 295.52kcal
Equipment
- 1 Food processor / blender
- 1 colander
- 1 Mixing bowl
- 1 spoon
- 1 Rolling Pin
- 1 knife
- 1 fork
- 1 Pastry brush
- 1 Baking tray
Ingredients
- 280 g extra firm tofu crumbled
- 6 tablespoon nutritional yeast
- 2 cloves garlic minced
- 1 lemon zest and juice
- 450 g frozen spinach thawed and drained
- 175 g marinated artichokes diced
- salt and pepper to season
- plain flour for dusting
- 500 g vegan puff pastry
- 2 tablespoon plant milk
- 2 tablespoon sesame seeds
Instructions
- Pre-heat the oven to 200C / 400F / gas mark 6.
- Begin by adding the tofu, nutritional yeast, garlic and lemon to a blender and blitzing until you have a paste.
- In a large bowl, mix the thawed spinach, chopped artichokes, and tofu paste and with the salt and pepper.
- Cut the pastry block in half and roll each half into a long thing rectangle (roughly 20cm x 30 cm) and 3mm thick.
- With the longer edge of the rectangles facing you, spoon the filling in a long sausage along the edge closest to you leaving about 1cm from the edge.
- Roll the far edge of the pastry over the top of the filling and, using a fork, crimp where the two edges of the pastry join to secure.
- Brush the pastry all over with the plant milk then sprinkle over the sesame seeds.
- Cut into individual sausage rolls and arrange on a baking tray.
- Bake in the centre of the oven for 25 minutes or until golden brown.
Nutrition
Calories: 295.52kcal | Carbohydrates: 24.53g | Protein: 8.59g | Fat: 18.74g | Saturated Fat: 4.35g | Polyunsaturated Fat: 2.65g | Monounsaturated Fat: 9.34g | Sodium: 203.28mg | Potassium: 290.29mg | Fiber: 3.4g | Sugar: 1.23g | Vitamin A: 4555.47IU | Vitamin C: 10.23mg | Calcium: 82.44mg | Iron: 2.65mg