Sunday, 13 November 2016

Vegan Christmas - Spinach and Mushroom Plait

One idea I've had for this Christmas on both my blog, and my YouTube channel, is to show you how to hold a Vegan Christmas, as it'll be my first as well. So we can be rookies at this together! 

Today I'm sharing with you a freakishly easy recipe, even for the lazy cooks among us. This is incredibly easy to make, and you can keep it either in the fridge or freeze it in portions. If you wanted, you could make this a couple of days before Christmas, refrigerate it, and then have it instead of a Turkey. 

Don't be afraid of the amount of steps, it's just me over-explaining, this is actually super simple, and it doesn't require you to make sauces, spices, pastries or ANYTHING like that. 
Ingredients
1 Jus Rol Pastry Sheet (either puff or shortcrust, whichever you prefer) 
2-3tbsp Sainsbury's Free From Garlic and Herb Cream Cheese 
10 Regular-sized White Mushrooms
2 Large Handfuls of Spinach 
Oil Spray (Rapeseed is my favourite, but you can use whichever you fancy) 
Unsweetened Almond Milk

Method
1 - Chop up 5 of the mushrooms into very small pieces. Preheat oven to 200ÂșC. 

2 - Spray a small frying pan with your oil, and start to fry off the small bits of mushroom. 
3 - Whilst they cook, grab a handful of spinach and slice it up into small bits, add to the pan. 

4 - Once the mushroom and spinach mixture is soft, pop it into a bowl to cool a little. 
5 - Whilst that cools, chop the other mushrooms up into big, chunky slices like above, and fry in the pan with a little more spray oil. Make sure to keep these in shape, and don't moosh them up. 

Yes, moosh is a proper cooking term. 
6 - Lay out your pastry on it's sheet, and lay out some spinach in a line down the middle, leaving the ends free. 
7 - Mix the cream cheese in with the chopped mushrooms and spinach. 

8 - Spread/dollop this on top of the spinach line. 
9 - Using either tongs or a fork, grab the chunky mushroom slices out of the pan, and place them on top of the cream cheese mixture. 

10 - Place spinach on top of this, and tuck the ends in either side. 
11 - Cut the pastry, almost like a chevron either side of the spinachy mushroom goodness - you can see my example above. 

12 - Fold the ends in over the mixture, then alternate from the top to the bottom overlapping the pastry. Here you may need to use a pastry brush, and some unsweetened almond milk to make the pastry stick to itself. 
13 - Once everything is folded/tucked, brush almond milk all over the plait. 

Here, if you are freezing the plait, you would not brush over the milk. You need to freeze it here, and then follow steps 13 onwards when you want to bake from frozen. 

14 - Transfer to a baking sheet, and bake in the oven for about 25 minutes, or until the plait goes a golden brown on the outside. 
15 - Finally, you're ready to eat! 

Unfortunately, I'm an idiot and forgot to take pictured of this freshly baked, and sliced, so the above is cold, but it's still delish. 
I really love this recipe, I've had a slice for lunch today with some Sacla tomato pesto on top - super yummy, and I'll be taking it to work for lunch this week. 

Let me know if you make this, or any of my recipes, and if you have any questions, just ask! 
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