#Vegan Mushroom Spinach Roll by Leslie Durso

Don’t you just love cooking in the Fall? I do! This recipe started when I was making vegan spanakopita and had leftover spinach. It’s the perfect vegan Thanksgiving main dish or a great one to bring as a side to share with friends.

Spinach Mushroom Roll

serves 6-8

1 lb. fresh spinach or 12oz. frozen

1/2 lb. fresh swiss chard

1 cup chopped scallions

1/2 cup chopped fresh dill

1/4 cup chopped fresh mint

4 cloves garlic, chopped

6 oz. firm tofu, drained well and crumbled

1 tbsp. lemon juice

3 tbsp. extra virgin olive oil

salt and pepper to taste

8oz. mushrooms, sliced

1 sheet frozen puff pastry, thawed

Steam the spinach and chard until just wilted. Let cool and squeeze to remove all of the excess water. Place in larger mixing bowl and stir in scallions, dill, mint, garlic, tofu, lemon juice, 1 tbsp. olive oil, and a pinch of salt and pepper. Set aside.

Sauté the sliced mushrooms in olive oil in a frying pan on medium heat till soft. (You don’t want to cook these all the way, they will continue to cook in the oven) Remove from the heat, let cool, and strain.

Preheat your oven to 400F

On a clean, floured surface, roll your puff pastry dough until you have a rectangle about 10 in by 14 in. Transfer to a cookie sheet lined with parchment paper.

If using store bought dough it should have been folded in thirds leaving the crease for you to measure. If you made your own dough, using a knife, gently score into thirds.

Spoon the spinach mixture into the center third of the dough, patting it down with the back of the spoon. Top with the mushrooms.

Cut angled strips down each side of the pastry, about 1 inch wide. Cut the top and bottom two pieces and use to fill in any holes or make decorations.

Starting at the top, bring the right strip over to touch the left side, Bring the top left strip over to touch the right, continue this technique until you reach the bottom of your roll. Use the cut off pieces to cover any gaps.

Brush with olive oil and bake for about 40 minutes or until golden brown.

Serve warm.


Check out this fun video Lynn Chen did to show you how to make this dish!