Ingredients
Units
Scale
- 1 sheet puff pastry (10 oz/280 g)
- 1 onion
- 1 cup/100 g walnuts
- 9 oz/250 g mushrooms
- 4-5 cloves of garlic
- 1 chili
- 1 tbsp vegan butter
- 1 tbsp vegetable oil
- 4 tbsp soy sauce
- 4 tbsp tomato paste
- 2 tbsp paprika paste
- 2 tbsp gochujang
- 4 tbsp red wine (or vegetable broth)
- 1.5 tbsp balsamic vinegar
- 1 tbsp maple syrup
- 1 tsp marmite
- 1.5 tsp sweet paprika powder
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp dried thyme
- 1/2 tsp dried parsley
- 1/2 tsp dried rosemary
- 1/2 tsp smoked paprika
- 1/4 tsp ground coriander
- 1/4 tsp MSG
- 3.5 oz/100 g grated vegan cheese (optional)
- salt, pepper
Instructions
- Peel onion and garlic, and deseed chili. Add to a food processor together with walnuts and mushrooms, and process until everything is finely minced. Work in batches, if you’ve got a smaller food processor.
- Heat up a large pan over medium-high heat and add vegan butter and oil. Once pan is hot, add onion-walnut-mushroom mixture.
- Cook for 10 minutes, stirring occasionally, until veggies are cooked, and slightly browned at parts.
- Add soy sauce, red wine, tomato paste, paprika paste, gochujang, balsamic vinegar, maple syrup, marmite, and all the spices, and cook for 5 more minutes, until the liquid is cooked off. Stir the mixture occasionally, so nothing burns down.
- Taste, and adjust seasoning if needed. You want the mixture to be thick and creamy and not runny, but you also don’t want it to be too dry. If the mixture is too dry, simply add a little bit more wine or vegetable broth. And if the mixture is too thin, cook it for 2-3 more minutes on high heat, until it thickens. Mix in shredded vegan cheese, if using. Let mixture cool before the next step.
- Preheat oven to 350°F/180°C. Roll out puff pastry. If you have frozen puff pastry, simply roll it out into a large rectangle, about 40 x 25 cm or 15 x 10 inch.
- Spread the cooked walnut-mushroom mixture evenly over the whole puff pastry sheet, leaving 1 inch/2 cm border on the top. Brush that part with a little bit of plant milk.
- Starting at the long side, roll the puff pastry into a log. You want the log to be tight without air gaps, but it shouldn’t be too tight, otherwise the filling can come out.
- Cut the log into 16 even slices, and place the slices on a baking sheet, leaving a little place between them.
- Bake for 18-20 minutes, or until golden brown. Let them cool slightly. Serve warm or at room temperature. Enjoy!
- Prep Time: 25 minutes
- Cook Time: 35 minutes