Vegan Puff Pastry with Pumpkin Mushroom Filling
Vegan Puff Pastry with Pumpkin Mushroom Filling - A great holiday starter or snack! Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
The B vitamins from mushrooms are important for strong nerves, a good memory and restful sleep.
Depending on the season, you can prepare this vegan roast with chard or spinach instead of pumpkin. t.
(Percentage of daily recommendation)
| Calorie | 482 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 36 g | (31 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.6 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 6.6 mg | (55 %) | ||
| Vitamin K | 24.9 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 92 μg | (31 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 929 mg | (23 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 22 ozs Pumpkin (or butternut squash)
- 2 Tbsps olive oil
- 10 ozs button Mushroom
- salt
- peppers
- 1 Tbsp soy sauce
- 1 Tbsp Lime juice
- 1 large Red onion
- 3 garlic cloves
- ½ bunch Tarragon
- 2 ozs Walnut
- 8 ozs fresh, vegan Puff pastry dough (1 roll)
- 1 Tbsp Oat Milk
Kitchen utensils
Preparation steps
Cut the pumpkin flesh into fine cubes. Heat 2 tablespoons of olive oil in a large pan and add the pumpkin cubes, toss occasionally and fry for about 10 minutes. In the meantime clean the mushrooms, cut them into quarters, add them to the pumpkin cubes and fry them for 10 minutes. Season with salt, pepper, soy sauce and lime juice.
Peel and finely chop the onions and garlic. Add both to the pumpkin mixture and steam. Wash tarragon, shake dry and pluck leaves. Add to the pumpkin mixture and mix carefully.
Chop the walnuts and fold into the pumpkin mixture. Spread the puff pastry on a baking tray lined with baking paper, put the pumpkin mixture in the middle. Fold the puff pastry into an oblong roll and turn it over so that the fold is at the bottom. Cut the surface slightly and coat the roast with oat drink.
Bake in a preheated oven at 390°F for approx. 20 minutes until the puff is browned and risen.
