I published a very rough recipe on my Instagram story not long ago, however, due to many requests and my non-vegan boyfriend and his family loving this recipe, I have finally got round to popping it onto my blog. So, keep scrolling for my vegan pinwheel recipe.
Makes: 12 (depending on how thick you cut them)
- 1/2 teaspoon Oregano spice
- 5 halved sundried tomato (drained of oil and dried with kitchen roll)
- 1/4 spinach
- 2 large garlic cloves or 1 tsp of chopped
- 1 handful of basil leaves
- 1 medium red onion
- 1 pinch of pepper
- 1 pack of puff pastry
- 1 handful of flour (to stop the pastry from sticking)
- 4-6 slices of vegan cheese or 3 handfuls of grated (depending on how cheese-y you want it)
Tip: You can go for less cheese and add 1 tsp of nutritional yeast which will give it the cheesey taste whilst reducing the number of calories, plus it’ll add extra nutrients.
Prep: 10 min › Cook: 25-30 min › Ready in 40 min
1. Chop the onion, garlic and tomato into fine fingernail-sized pieces.
2. Place them in a mixing bowl and add the oregano, basil leaves, spinach and pepper. Stir until evenly mixed.
3. Sprinkle the flour onto a clean kitchen side and roll out the pastry into a rectangular shape so it’s between 0.5 – 1 cm thick.
4. Flip and sprinkle the other side with flour to ensure it’s not going to stick to the surface once you layer the filling.
5. Evenly spread the cheese and onion/tomato mixture onto the pastry.
6. Roll up like a sausage so that it’s extremely tight and there are no gaps.
7. Wrap in cling film and chill in the fridge for 15 minutes which will help it keep its shape.
8. Cut your desired amount from the roll and place on a greased baking tray (I spray mine with coconut or avocado fry light) and cook for 25-30 minutes on around 200 degrees Celcius.
9. Take out, serve with baked beans, peas or a salad and enjoy!