Mushroom and Bean Rolls
If you’re looking for a delicious, vegan recipe that’s perfect for snacks, appetizers, or even a light meal, look no further than these mushroom and bean rolls. Packed with earthy mushrooms, hearty beans, and flavorful spices, these rolls offer the perfect balance of crispiness and a wholesome filling. They're easy to prepare, adaptable to various diets, and sure to impress your family and friends.
Ingredients
- 1 medium onion finelly chopped
- 3 cloves garlic minced
- 1 carrot grated
- 1 cup button mushrooms finelly chopped
- 1 can red kidney beans
- ½ cup sunflower seeds
- 1 tbsp olive oil
- ½ tsp each smoked paprika, ground cumin, herbs, salt, black pepper
- 1 pack puff pastry
- vegan cream or milk to glaze
- sesame seeds for topping, optional
Instructions
- Start by heating olive oil in a skillet over medium heat. Sauté onions, carrot and garlic until aromatic and softened. Add chopped mushrooms and cook until their moisture evaporates and they start to brown. Stir in the seasonings.
- Mash the beans, and combine with mushroom mixture, sunflower seeds and tomato paste. Mix well.
- Roll out your puff pastry. Cut the dough into squares or rectangles. Place a spoonful of the filling in the center of each piece, then roll tightly, sealing the edges with fork.
- Preheat your oven to 375°F (190°C). Arrange rolls on a parchment-lined baking sheet. Brush with plant-based milk or cream for a golden finish, and sprinkle with sesame or nigella seeds. Bake for 20-25 minutes or until golden and crispy.