- 150g white onion
- 2 cloves garlic
- 300g mushrooms
- 1 x 400g tin chickpeas, drained (keep the water)
- 150g ground polenta
- A good pinch of salt
- A good pinch of ground black pepper
- 2 tsp dried thyme
- 300g vegan puff pastry
If you don't have a food processor, you can chop the ingredients on a chopping board with a sharp knife. The mushroom mixture might seem a little wet, however the polenta will soak this all up when it cooks.
For the filling
Place the onion and garlic in your food processor and blitz until very finely chopped. Remove and place in a bowl.
Place the mushrooms in a food processor and blitz until very finely chopped. Remove and place into the bowl with the onion and garlic.
Place the drained chickpeas in the food processor and blitz until roughly chopped but some texture remains. Add to the bowl with the mushrooms, onion and garlic.
Add the polenta, salt and pepper and mix thoroughly. Add the thyme to the mixure and combine.
For the puff pastry
Lay the puff pastry sheet on your bench and cut in half lengthways.
Place half of the filling in a strip along one side of the cut half, keeping the mixure as even as possible all the way along.
Fold the other side of the pastry over the filling and wet the edge with a little water. Press down to seal.
Repeat steps 6 and 7 with the other half of the puff pastry.
Cut into 6 even rolls, place onto your lined tray and score the tops with a knife. Brush the tops with the chickpea water.
Place in the oven at 170°C (150°C fan/gas mark 4) for 30–35 minutes until golden and risen.
We believe in sourcing sustainable food wherever possible and use local and seasonal produce in our cafés. Discover why this is important and have a go at some of our recipes at home.
If you're looking for delicious vegetarian or vegan recipes, we have all the inspiration you need. Discover our top meat-free and dairy-free recipes.
These vegan scones and clotted 'creem' are quick to whip up for a tasty afternoon treat.
Whether you're cutting down or going dairy-free, this vegan date sponge recipe served with a velvety caramel sauce is the perfect way to round off a meal.