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These festive vegan wellington rolls are filled with roasted vegetables, chestnuts and dairy-free cheese wrapped in crisp puff pastry.
Festive Vegan Wellington Rolls
These festive vegan wellington rolls are filled with roasted vegetables, chestnuts and dairy-free cheese wrapped in crisp puff pastry.
- 300 g Violife Blu (grated)
- 2 puff pastry-sheets
- 250 g beetroot (cut in cubes)
- 400 g pumpkin (Cut in cubes)
- 200 g chestnuts (boiled and cut in big chunks)
- 200 g mushrooms
- almond milk
- 4 garlic cloves
- fresh thyme
- fresh rosemary
- 1 Tbsp sumac
- 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 190º C, until the veggies become soft. 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.
- Spread some almond milk on the pastry edges (all around the veggie 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.
- Remove the tray from the fridge, spread some almond milk on top and sprinkle with a bit of sumac.
- Bake in a preheated oven at 190º C for about 30’, until the pastry becomes golden brown.
