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This is the ultimate vegan roasted roll! It’s hearty, filling, nutritious and not to mention, delicious! It’s great for a winter’s dinner, Christmas dinner & family dinners!

Vegan Roast Mushroom Roll

Serves: 4-6 people.

INGREDIENTS

FILLING

• 2 cups raw Walnuts or Pecans, soaked in room-temp water for 6-10 hours
• 150g marinated/seasoned Tempeh (unseasoned tempeh will throw off the whole flavour)
• 1 cup Black Beans or Brown Lentils (tinned or pre-cooked)
• 1 medium Kumara (sweet potato), cubed and steamed until soft
• 1 Brown Onion, chopped
• 2-3 Garlic cloves, minced
• 2 tbsp fresh Thyme leaves
• 1/4 cup Veggie Stock
• 2 tbsp Tamari
• 2.5 tbsp Dijon Mustard
• 1/2 tsp Himalayan Salt
• 1/2 tsp Black Pepper

MUSHROOMS

• 6 Portabello Mushrooms, sliced longways
• 1/2 tsp Garlic Powder
• 2 tsp Tamari
• 1 tsp fresh Thyme leaves

OTHER

• 4 Vegan Filo Pastry sheets (Puff pastry or shortcrust can be used too)
• Olive oil or Olive Oil spray

DIRECTIONS

*Preheat oven to 200°C

FILLING

1. In a food processor, process nuts, tempeh, black beans & sweet potato until well combined.
2. In a cast iron pan, cook onion, garlic & thyme in olive oil until sautéed.
3. Turn heat to medium and add veggie stock, tamari, dijon mustard and the mix from step 1 and stir until flavours infuse into the mix (about 5 mins).
4. Turn heat to low and stir every minute or so for another 5-8 mins.

MUSHROOMS

1. In a frying pan on high heat, cook the mushroom slices in olive oil, thyme leaves & garlic powder. 
2. Once the mushrooms start to sauté, turn heat to medium, add the tamari and stir for 1-2 mins. Take off heat.

ASSEMBLY

1. Lay 3 filo pastry sheets on baking paper on a board.
2. Scoop 2/3 of the filling onto the centre of the pastry sheets and spread it out into a rectangular shape.
3. Place the mushrooms on top of the filling, then add the rest of the filling evenly over the top of the mushrooms.
4. Fold another pastry sheet in half and place it over top of the filling and press it down the sides. Spray it lightly with olive oil spray (or if using regular olive oil, use a baking brush to add a little on).
5. Fold the base pastry sheets up an over the top of the roll and press down firmly.
6. Gently flip the roll over onto the baking paper and spray olive oil over top.
7. Put the roll and baking paper into an oven safe dish.
8. Cook in oven at 200C for 40mins – 1 hour, until the top is golden and crisp.
9. Take out of oven and let cool.

1. Serve with a fresh leafy salad.

Enjoy!