Ingredients
- Gluten-free, vegan puff pastry rolled out thinly
- 2 packets of firm tofu, crumbed
- 1/2 cup of GF breadcrumbs
- Big dollop of vegetable chutney
- 2 tbsp soy sauce
- 1 finely chopped small onion
- 1 tsp minced garlic
- Salt & pepper to season
- 1 tsp dried thyme
- Small bunch of finely chopped parsley
- 2 tbsp plant-based milk & a little for basting
- Optional: 1/2 cup of finely chopped unsalted cashews, 1/2 small zucchini finely chopped, 1 mushroom finely chopped.
Method
- Turn oven on to bake 180 degrees
- Combine ingredients in mixer
- Spread out onto pasty sheets and roll (think sushi)
- Slice into 2cm slices and arrange on lined baking trays
- Baste with milk
- Bake until golden
- Serve hot with relish or chutney.
