Vegan Spinach Rolls
Our gluten free Vegan Spinach Rolls are made with nutrient-packed ingredients, and bursting with an aromatic mixed spice and spinach flavour. Encased in our delicate GF Vegan Flaky Pastry, they bake to perfection, creating a golden and crispy exterior. Enjoy them hot or cold, as a satisfying meal or a lunchtime treat.
Gluten Free · Vegan
Makes about 20 (5cm / 2inch)
Ingredients
2 teaspoons olive oil
6 spring onions, white parts finely sliced
2 teaspoons crushed garlic
350g frozen chopped spinach, thawed
1 teaspoon ground cumin
½ teaspoon turmeric
¼ teaspoon nutmeg
2 tablespoons water
400g can chickpeas
½ teaspoon ground salt
¼ teaspoon ground pepper
1 tablespoon nutritional yeast flakes
100g firm tofu, finely cubed
4 button mushrooms, finely chopped
¼ cup chopped parsley
1 tablespoon chopped fresh coriander
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1 block of GF Vegan Flaky Pastry
1 teaspoon cornflour + 1 teaspoon water
Poppy seeds
Method
Preheat oven to 200 degrees Celsius. Line two trays with baking paper.
In a frying pan, heat the oil and fry the sliced spring onions for 5 minutes til softened. Add the garlic and cook another minute. Add the thawed spinach, stir well and cook for a few minutes. Add the cumin, turmeric, nutmeg and water and cook for a couple of minutes. Tip into a bowl.
Drain the chickpeas reserving two tablespoons of liquid from the can. In a food processor roughly puree the chickpeas and reserved liquid. Add to the spinach mix and stir together well with the nutritional yeast flakes, salt and pepper. Add the tofu, mushrooms, parsley and coriander and stir well. Let cool while preparing the pastry sheets.
Fill a piping bag that has a 25mm / 1 inch plain nozzle with some of the filling. Mix the cornflour and water in a small bowl.
Have each pastry sheet rolled to 24cm wide x 25cm long, then cut down the middle to have two rectangles of 12cm x 25cms. Brush with the cornflour and water along the very edge of the right side of each long piece of pastry. This will bind the pastry together once rolled up. Pipe the filling along the left side of each length. Roll the pastry over from the left to the right to completely enclose the filling. Cut into 5cm lengths and place each roll fairly close together on the baking tray. Do the same with the other roll then repeat with the second sheet of pastry. Brush the tops of each spinach roll with the cornflour wash and sprinkle with poppy seeds.
Bake for 20 minutes, turning halfway, until the pastry is lightly golden and crisp. Ovens vary, so check towards the end to prevent them being overdone. Let sit for five minutes then if serving hot, carefully remove from tray with an egg slice. The pastry is delicate while hot and firms up substantially when cold.
Serve hot with sauce of choice or cold in a lunch box. They will keep in the fridge for up to 5 days and can be reheated in a moderate oven for 15 minutes.