Thursday, March 12, 2015

Vegan Vegetable Roulade

I made this after it got popular on the inter webs, I just used my own veganised filling, Don't be put off by the look of it it was very easy and cheap to make.

approx 3 of each large Green and Yellow Zucchinis (you may need more)
2 large Carrots (you can also use eggplant as well)
1 Tub Tofutti Cream Cheese
I used onion salt, garlic powder, salt and pepper to taste
sage and thyme.

Peel in to strips the zucchinis and carrots, Add the spices you chooses to the cream cheese, *To a slightly pre-baked pie crust add the cream cheese mixture to the base and with each peeling of vegetable start rolling so it forms one large veggie roll, Place it in the center of the pie add salt and pepper, a few sprigs of thyme and sage then bake in a moderate oven till the vegetable are tender and the crust is golden.  Enjoy!  =)

*(you may NOT want to blind bake the pastry first if its thin.... as the pastry will be cooked before the veggies cook)

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