Difficulty: Easy
Makes 12
If you’re looking the perfect addition to your next brunch engagement or an awesome lunchbox snack – my Zucchini Brunch Rolls are just the ticket! I used Orgran Vegan Easy Egg™ to achieve maximum “egginess” and stuffed full of zucchini (for health, of course).
Ingredients
- 200mL water
- 200mL soy milk
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 6 tablespoons Orgran Vegan Easy Egg™
- 1 large zucchini, grated
- 1 teaspoon black salt
- 1/2 teaspoon white pepper
- 1 tablespoon nutritional yeast
- 2 sheets vegan puff pastry, thawed
- Spray olive oil
Method
- Preheat oven to 180°C and spray a baking sheet with olive oil.
- Add the water and soy milk to a bowl with 1 tablespoon of the olive oil and the garlic.
- Whisk in the Orgran Vegan Easy Egg™ until smooth.
- Stir through the black salt, white pepper and nutritional yeast.
- Squeeze the excess liquid out of the grated zucchini and fold through the egg mixture until combined.
- Add the remaining tablespoon of olive oil into a frypan and heat on high heat.
- Pour in the eggy zucchini mixture and cook for about 10 minutes, stirring frequently.
- Take off the heat and allow to cool for 10 minutes.
- Cut each sheet of puff pastry into 2 even-sized rectangles.
- One teaspoon at a time, add a line of the eggy mixture down the middle of each piece of pastry (the long way).
- Fold the the edges over to seal in the filling and gently cut into 3 even pieces. Repeat with the remaining pieces of pastry.
- Carefully transfer the rolls to a baking tray, seam down and spray with olive oil.
- Bake for 40 minutes or until golden brown before serving.
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