INGREDIENTS:

NutritionSortLoading...
Loading...

Veg mix:

2 tbsp olive oil

1 small onion, diced

2 carrots, diced

2 celery stalks, diced

3 large garlic cloves, minced

1 tsp fresh thyme, roughly chopped

1 tsp fresh sage, roughly chopped

1 tsp fresh rosemary, roughly chopped

Good pinch salt and pepper

220g mushrooms, blitzed

90g walnuts, blitzed

2 tbsp tomato paste

1 tbsp soy sauce

1 meat free “beef” stock cube

Select allAdd

SortLoading...
Loading...

Bowl mix:

400g chickpeas, drained and mashed

½ cup panko breadcrumbs

2 flax eggs (2 tbsp flax seeds + 5 tbsp water)

Select allAdd

SortLoading...
Loading...

Spinach mix:

1 tbsp vg butter, melted

350g baby spinach

1 shallots

1 garlic clove

1 tbsp olive oil

¼ tsp nutmeg

Select allAdd

SortLoading...
Loading...

Pastry:

1 puff pasty log

1-2 tbsp vg butter, melted

Select allAdd

METHOD:

1. Heat up a pan on medium heat, add the oil, onion, celery, carrots, garlic and sweat down for 8 minutes.

2. Pour the diced mushroom and walnuts into the pan, sauté until they release their water approx 10 minutes.

3. Add the fresh herbs to the pan and sauté for 1-2 minutes.

4. Add the soy sauce, puree and fry for a minute or so. Remove from heat and allow to cool.

5. Once the veg mixture has cooled, add them to a large bowl with chickpeas, breadcrumbs, flax egg, salt and pepper. Mix together (add more breadcrumbs if too wet).

6. Using some cling film roll into a log then pop into the fridge until ready to use.

7. Cook the spinach until wilted then squeeze out the excess moisture.

8. Place the pasty onto the surface, add the spinach then the log. Roll tightly then trim the ends before sealing then seal the ends.

9. Brush over some melted butter then do whatever design comes to the heart.

10. Place in the oven for 35 mins until golden brown. Remove from the oven, set aside for 5-10 mins then serve up and enjoy!