Soy and seaweed puffed pastry rolls

Ingredients:

500g vegan puffed pastry at room temperature
a bowl of texturized soy (pre-soaked)
1/2 a bowl of Midzu seaweed kombu, dulse, wakamé and nori (pre-soaked)
Amaranth flakes to taste
1 sliced onion
Midzu coconut oil as needed
2 minced garlic cloves
ground nutmeg to taste
powder black pepper to taste
tamari or shoyu to taste
Biovegan herb gravy

Method:

Browm to onion and the garlic in the coconut oil. Add the minced soy, seaweed and the flakes. Season, stir, add the previously prepared gravy as instructed and let cool.

Work the puffed pastry on a flour sprinkled surface and cut into large stripes. Add the filling and roll. Bake until brown at about 150 C.

Insert date: 2018-02-05 Last update: 2018-02-05

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Authors > Translators > Ana Soares
Recipes > Main Dishes