Photo by Ian McCausland
Note that the filling is best made one day before you want to serve this recipe. Also on the day before, fully thaw the puff pastry and keep refrigerated until immediately before you want to work with it.
1 box (2 sheets) vegan puff pastry, thawed and refrigerated
1 cup oat milk
1/2 tsp turmeric
3 tbsp vegan margarine or oil
6 cup cremini mushrooms, sliced
1 cup yellow onion, finely diced
1/3 cup white wine
4–6 fat garlic cloves, rough chopped
3 fresh thyme sprigs, chopped + sprigs for garnish
1 tsp Himalayan salt
1 cup walnuts, toasted + chopped
½ tsp pepper + salt
½ cup vegan potato-based cheese
1 ½ cup of cooked quinoa (can substitute brown rice)
In a large pan, heat the margarine or oil over medium heat and add onions. Cook for 6–7 minutes until they are translucent. Add mushrooms, garlic, salt, and thyme and sauté until the mushrooms sweat and re-absorb their moisture. Deglaze the pan with a splash of wine and sauté on medium heat until all the liquid has cooked off. Remove the mixture once most of the moisture has cooked off, and place on paper towel to absorb any remaining (you do not want soggy filling).
In a large bowl, mix the cooked mushroom mixture, walnuts, and quinoa. Once mixed, let the filling cool for 15–20 minutes. Lay out two pieces of plastic wrap. Divide the mixture in two and place one of each plastic wrap. Wrap plastic around the filling to form a tight ball. Refrigerate overnight for best results.
Putting It Together
Preheat the oven to 375°F.
Carefully unroll the puff pastry onto a parchment-lined baking sheet (if it seems stiff, let it thaw a few more minutes until pliable). Remove the filling from the wrap and place in the centre of the pastry. Quickly roll the pastry up and over, seam side down. Fill and roll the second sheet.
Wisk turmeric into the oak milk and brush evenly, covering the entire surface of the pastry. (If you miss any spots, the pastry will colour unevenly.)