Vegan Mushroom Filo
with squash, chestnut mushrooms and maple
.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1
Chickpeas
150
Chestnut Mushrooms
12
Balsamic Vinegar
(Contains Sulphites)
1
Maple Syrup
300
Diced Butternut Squash
0.57
Filo Pastry Sheets
(Contains Cereals containing gluten, Soya)
40
Wild Rocket
1
Vegetable Stock Powder
1
Red Onion
Nutritional information
Instructions
Preheat your oven to 200°C. Pop the squash on a large baking tray in a single layer. Drizzle with oil, then season with salt and pepper. Toss to coat, then spread out and roast on the top shelf of your oven until golden, 25-30 mins. Turn halfway through cooking. Tip: Use two baking trays if necessary, you want the squash nicely spread out.
Meanwhile halve, peel and thinly slice the red onion. Thinly slice the mushrooms. Drain and rinse the chickpeas in a sieve. Pop the chickpeas in a bowl and crush lightly with a fork (not completely, they still need a bit of texture).
Put a frying pan on medium-high heat with a drizzle of oil. Once hot, add the red onion and cook till softened, 2-3 mins. Add the mushrooms, and fry until browned, 4-5 mins. Pop in the crushed chickpeas, stock powder, maple syrup, and water (see ingredients for amount) and simmer until everything is cooked and softened, 5-6 mins. Once the squash is roasted stir into the mixture as well.
Place a large sheet of baking paper onto your surface (slightly bigger than the filo sheet). Using two sheets of filo per person, lay them on your baking paper and brush the first with olive oil. Place the second sheet on top and brush again with olive oil to stick them together. On the longest edge of the filo, lay the filling mixture into a long thin line, like a sausage. Using the baking paper to help you, tightly roll the filo into a long roulade shape. Brush the filo all over with olive oil, and then twist into a spiral shape. Repeat the process for the other spiral, make 1 per person. Don't worry if the spiral splits.
Pop the filo pastry swirls onto a lined baking tray on the top shelf and bake till crisp and golden all over, 20-25 mins. Meanwhile, in a small bowl mix the balsamic vinegar and olive oil (see ingredients for amount). Season with salt and pepper to taste.
Dress the rocket in the balamic dressing. Carefully transfer the filo swirls to a plate using a fish slice, and serve with the rocket salad. Enjoy!
