These are such a delicious lunch or dinner option, packed with protein by using Flexible Foods plant based mince in the original flavour plus some vegan cheese, herbs and spices. They are so full of flavour and are even more amazing the next day although they rarely last long enough to leave leftovers. The filo pastry is so nice and crispy, these are perfect for groups or to take to a picnic or bbq.
Makes 6 large spirals
Flexible foods plant based mince (100g)
400ml vegetable stock
1 tbsp tomato paste
1 small carrot, chopped
Handful mushroom cups, diced
1/2 cup chopped green onion
1 cup shredded vegan cheese
1/2 tsp garlic powder
1 tsp oregano
Pinch of chilli flakes
Salt & pepper
For the wash:
2 tbsp soy milk
2 tbsp vegan margarine
1️ Thaw filo pastry completely.
2️ In a pan add the plant based mince and vegetable stock. Stir together.
3️ Add the tomato paste, carrot, mushroom and spices and mix. Cook for about 10 mins altogether, the water should be mostly absorbed.
4️ Once the filo pastry has thawed, fold it out gently. Preheat oven to 190°C.
5️ Spoon the filling in a line across the bottom length ways and top with cheese. Brush a little of the wash over the pastry and roll it up to form a log, folding the corners in.
6️ Roll into a spiral shape and place on a lined baking tray. Repeat with remaining pastry and filling.
7️ Once they are all rolled into spirals, brush generously with the wash so they are coated and will retain moisture. Sprinkle with sesame seeds and bake for 20 to 25 mins until golden. Serve warm and enjoy!