The options are endless when cooking vegetarian meals. I like to experiment to make my meals as interesting and creative as possible.
Vegetable rolls are one of my favourite things to cook. I try to make a big batch and freeze them ready for the lunch box or a quick snack.
I bought puff pastry to speed up the cooking process. When buying pastry make sure you read the ingredients on the back of the packet and watch out for numbers.
Always read labels, the least amount of ingredients in a packaged good is always the best option. If possible try to stay away from numbers.
Benefits of Lentils:
- High in iron
- Great source of B vitamins
- Lowers cholesterol
- Packed with protein
- High in fiber
You can make a cut into the pastry if you would like mini rolls or leave them long.
2 cups pumpkin cut into cubes - steamed
300g spinach leaves
1 tsp. cumin
1 tin Lentils
½ zucchini grated
1 carrot grated
1 cup diced mushrooms
Salt and pepper to taste
2 tbsp. red wine
4 Sheets of frozen puff pastry cut into four pieces
1 tbsp. sesame seeds
1 egg (optional) or olive oil for brushing
Preheat oven 170*
1. Cook the Pumpkin in a steamer for 3-4 minutes until tender.
2. Mash pumpkin in a bowl, add spinach, ricotta and cumin and mix together.
3. Allow to cool.
1. Cook lentils and onion in a pan on low heat with a tbsp. olive oil for a few minutes.
2. Add zucchini, carrot, mushrooms, salt and pepper and red wine.
3. Allow to cool.
Add the cooled mixtures to the pastry. Fold the pastry over into a roll. Brush the top of the Vegetable Roll with egg and sprinkle a few sesame seeds on top.
Place the rolls onto grease proof paper and cook in the oven for 10-15 minutes or until golden brown.
Serve with a fresh garden salad.
Peace n Love