Name: Vegan Miso Mushroom Rolls
Yield: 8 servings
Ingredients: 1 sheet Puff pastry (vegan); 10 oz Cremini mushrooms; 0.5 medium Red onion; 2 large Garlic cloves; 2 tbsp White miso paste; 1 tbsp Soy sauce; 2 tbsp Olive oil; 0.5 cup Panko breadcrumbs; 3 tbsp Fresh parsley; 1 tbsp Fresh thyme; 2 tbsp Nutritional yeast; 0.5 tsp Black pepper; 0.25 tsp Salt; 2 tbsp Plant-based milk; 1 tbsp Dried mixed herbs

1

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

2

Finely chop mushrooms, onion, and garlic. Sauté in olive oil over medium heat until soft and most moisture evaporates, about 8 minutes.

3

Stir in miso paste, soy sauce, parsley, thyme, nutritional yeast, salt, and pepper. Cook 2 more minutes, then remove from heat.

4

Mix in panko breadcrumbs to absorb excess moisture and allow filling to cool slightly.

5

Roll out the vegan puff pastry and cut into two long rectangles.

6

Spoon the mushroom mixture along one long edge of each pastry rectangle, then roll up tightly to enclose the filling.

7

Brush the tops with plant-based milk and sprinkle with dried mixed herbs.

8

Slice each roll into 2-inch pieces and arrange seam-side down on the baking sheet.

9

Bake for 20-25 minutes or until golden and crisp. Let cool slightly before serving.

Vegan Miso Mushroom Rolls

Ingredients

Instructions

Final Thoughts