Vegan mushroom and leek roll

Ingredients for 2 servings:

• 1 roll (to taste ätter dough, from the refrigerated section
• 250 g mushrooms, brown
• 1 leek(s)
• 2 tbsp Soy Cream Cuisine
• 1 tsp cornstarch
• 1 tsp vegetable stock powder
• 1 small onion(s), red
• 50 g smoked tofu
• salt and pepper
• nutmeg powder
• 2 tbsp oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

quickly made with ready-made puff pastry

Cut the smoked tofu and onion into small cubes. Trim the mushrooms and leek and cut into thin half slices. Heat the oil in a large pan and fry the tofu until crisp. Reduce the heat slightly and fry the onions and mushrooms briefly. Add the leek and sauté with the lid on for about 10 minutes, until the leek is soft. Season with stock powder and, if desired, salt, pepper, and nutmeg. Mix 2 tablespoons of Sojacuisine with the cornstarch and use this to thicken the filling. Remove from the heat and let cool. Preheat the oven to 200°C (top/bottom heat). Roll out the puff pastry and spread the filling on it, leaving about 1.5 cm free on the sides. Roll up, seal the sides, and spread with the remaining plant-based cream. Bake in the preheated oven for about 35 minutes, until the strudel is golden brown. With a green salad as a main course for 2 – 3 people or as a starter for 4 – 6 people.