Vegan puff pastry with carrots and mushrooms

Ingredients for 5 servings:

• 500 g mushrooms, brown
• 400 g carrot(s)
• 2 onions
• 1 spring onion(s)
• 3 rolls of 275 g dough
• n. B. smoked salt
• n. B. Pepper, from the mill
• some oregano
• n. B. chives
• 1 handful of basil
• 1 handful of parsley
• 1 handful of lemon balm
• some lemon juice
• 100 g cream cheese substitute
• 150 g spread (garlic cucumber), vegan
• 3 tsp mustard (Balsamic vinegar Löwensenf)
• 1 shot of almond drink
• some olive oil

Instructions

Working time approx. 30 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 10 minutes

Peel and finely dice the onions and mushrooms. Sauté in olive oil in a pan. Peel the carrots and cut into small cubes. Sauté in a separate pan or pot until al dente. Chop the basil, lemon balm, parsley, and spring onions. For the sauce, mix the cream cheese substitute and garlic and cucumber spread with the mustard (4 teaspoons to taste) and a little lemon juice. Add smoked salt to taste. Roll out the puff pastry and spread with the vegan sauce (tip: I left about 3 cm free on the short side and 2 cm free on the long side). Spread the oregano, chives, and chopped fresh herbs evenly over the sauce. Season with pepper to taste. Preheat the oven to 185°C fan/convection oven. Spread the braised mushrooms, onions, and firm carrots on the sauce on the three pastry sheets. Reserve some of the resulting mushroom broth. Fold the puff pastry in half with the left side slightly. Fold the right side slightly over the folded edge. Press all edges together slightly with a fork. Mix the mushroom broth with a little almond milk and brush the puff pastry. Place the puff pastry parcels on two baking sheets lined with parchment paper. Bake in the preheated oven for about 20-25 minutes, until the parcels are nicely browned. Remove and let cool slightly.