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Vegan Spinach and Ricotta Rolls - Good Old Vegan

Baking

Vegan Spinach and Ricotta Rolls

Vegan Spinach & Ricotta Rolls

SPINACH + RICOTTA ROLLS ✨ you know I just loooove making these!

Video for these is saved in my highlights 🎥 so delicious! Only some puff pastry is vegan so check the ingredients to make sure.

I usually make about 12 rolls with this – using 3 puff pastry sheets cut in half. Give it a try you will LOVE it!

Vegan Spinach and Ricotta Rolls

These vegan spinach ricotta rolls are not only super crispy! They're also surprisingly esay to make.

Course Lunch, Snack

Cuisine American-Inspired, International, Italian-Inspired

Keyword Crispy, Plant-Based, Recipe, Vegan, Vegan Cheese

Prep Time 15

Cook Time 20

Total Time 35

Servings rolls

Author Eden

Ingredients

1 block firm tofu 375g
300 g baby spinach
2 cloves garlic minced
1 onion chopped
2 tbsp nutritional yeast
1 tbsp olive oil
1/2 lemon juice
1 tsp miso paste optional
3 sheets puff pastry thawed
salt and pepper
sesame seeds to sprinkle on top

Instructions

In a pan cook the onion & garlic until soft. Add the spinach & cook until wilted & add to a blender.
https://www.instagram.com/stories/highlights/17878747711597237/
Add the rest of the ingredients and blend together.
Preheat oven to 200°C
Cut puff pastry sheets in half lengthways and spoon mixture in a long line going down the middle. Brush edges with water
Fold the pastry over the filling and roll to seal (video of this in my highlights) cut them in half and make small cuts on top
Place on a lined tray and brush the tops with water, sprinkle with sesame seeds and bake for 20 mins at 200°C until tops are golden. Enjoy!