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brown onion garlic carrot celery stalks button mushrooms chickpeas tomatoes chilli pastry lime juice
Viewed: 24 - Published at: 2 years agoIngredients
- 1 large brown onion
- 4-5 cloves garlic
- 1 medium carrot
- 2 celery stalks
- 10-15 large button mushrooms
- 1 can chickpeas, drained and rinsed
- 3 oven roasted tomatoes
- 5-10 birds eye chilli to taste.
- 2-3 sheets vegan puff pastry
- to taste lime juice
Method
- Blend onions, garlic, carrot, celery, tomatoes, chillies, mushrooms, and chickpeas SEPARATELY.
- Be sure to leave some chunky bits for texture.
- You don't want a puree.
- Heat coconut oil in a medium saucepan over low-medium heat.
- Add onion and garlic to the pot and saute on a low heat until almost translucent.
- Add carrot and celery to the onions and garlic.
- Stir occasionally until tender.
- Add tomatoes and chilli to the pot and stir through.
- Add mushrooms and mix until they are visibly softening, then lime juice to taste.
- I use about 2 tbspn.
- Add chickpeas and cook on a medium high heat for 10 - 15 minutes stiring regularly.
- You are looking to acheive a thick consistency.
- Allow to cool and then transfer into a clean, freezer safe container.
- Put into the fridge overnight to allow flavours to develop.
- Take a sheet of puff pastry and lay on a cutting mat.
- Build 1/3 - 1/2 of the mix along one edge of the pastry and roll to make a loaf.
- If you have some extra pastry you can trim it to make patterns on top.
- Place two or three steam scores in the top of the pastry.
- Repeat until you've used all the mix.
- Line and grease a pan with a little coconut oil.
- Bake in a 180 - 200c oven for 30 minutes or until golden brown.
- Can also be made in a sausage roll or canape style by rolling smaller quantities.
- Be sure to knife press where divisions should be made before cooking to avoid excess pastry crumble.
