Vegan Spinach Rolls (Print Version)

# Ingredients:

→ Base

01 - 1 sheet (250 g) puff pastry

→ Filling

02 - 1 onion, chopped

03 - 4 cloves of garlic, minced

04 - 200 g fresh spinach

05 - 100 ml water

06 - 100 g firm tofu

07 - 15 g nutritional yeast

08 - 1/2 teaspoon salt

09 - Freshly ground black pepper to taste

10 - 1 tablespoon garlic powder

11 - 1 tablespoon onion powder

# Instructions:

01 - Chop the onion and mince the garlic. Place them in a pan with the spinach and water (reserve the tofu for later).

02 - Bring the mixture to a boil and cook until the spinach wilts and the onion softens, about 5 minutes.

03 - Allow the mixture to cool slightly, then transfer to a blender. Add the tofu, nutritional yeast, salt, pepper, garlic powder, and onion powder. Blend until smooth and well combined.

04 - Roll out the puff pastry into a rectangle approximately 25 cm x 35 cm (10" x 14").

05 - Spread the filling evenly over the puff pastry, leaving a small border around the edges. Starting from the long edge, tightly roll the pastry into a log shape.

06 - Using a sharp knife, cut the log into 12 equal pieces. Place them on a baking tray lined with parchment paper, cut side up. Bake in a preheated oven at 200°C for 20 minutes, or until golden and puffed.

# Notes:

01 - These savory spinach rolls can be served warm as an appetizer or alongside a soup or salad for a light meal.

02 - Store leftover rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 5-7 minutes to restore crispness.

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