Ingredients
Pastry
- 2 sheets Vegan Puff Pastry
Filling
- 1 onion, quartered
- 3 cloves garlic
- 20 g Oil or water
- 1/2 tsp Cumin Powder
- 1/2 tsp dried sage
- 1 block tempeh, grated
- 1 large parsnip, chopped roughly
- 50 g water
- 50 g soy sauce
- 50 g Worcestershire sauce, (anchovy-free)
- Salt and pepper, to taste
- plant mylk, for brushing pastry
- sesame seeds, (optional)
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 180 ºC
Add onion and garlic to Thermomix bowl . Chop 5 sec/ speed 7
Add oil or water. Saute 2 mins /100ºC / speed 1
Add parsnip and chop 5 sec/ speed 7. Add spices and grated tempeh. Cook 5 mins /Reverse/100ºC/speed 1 or until parsnip is soft
Add water and sauces and cook further 5 mins /Reverse/100ºC/speed 2. Season and set aside to cool.
Cut the pastry sheets in half to make rectangles
Fill a large nozzle piping bag with the mixture and pipe along the longer side of the pastry sheet
Roll into a sausage shape with the seam side down
Cut each into four bite-sized rolls. Repeat with other sheets
Place onto lined baking tray, brush with mylk, sprinkle with seeds if desired and bake 15 mins 180 ºC.
FILLING
ROLLS
Tip
Optional ACCESSORY : large nozzle piping bag
Adapted for Thermomix from Vegan Easy //veganeasy.org/10-L
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
@Jackeiattard how clever of you to substitute with peas! I'm delighted you love the recipe.And yes they freeze superbly!
Anni
Anni Turnbull
These were fantastic! I had to change it slightly as I didn't have any parsnips but it the recipe looked so good I was keen to cook it tonight. Instead of parsnips, I just added peas when I was spooning the mixture into the pastry. also it made heaps so I'm hoping they should be okay to freeze. Thanks for sharing this recipe and the link to the website.