Description
This easy vegan broccoli and spinach pinwheel recipe is a great way to get your kids involved in cooking. Roll up these simple, healthy ingredients for a nutritious and delicious meal.
Ingredients
Units
Scale
- 250 g broccoli (I used one whole broccoli)
- 50 g cashews
- 50 g fresh basil
- 50 g spinach
- 2 Tbsp olive oil
- Juice of half a lemon
- 1 vegan vegetable stock cube
- 2 cloves garlic
- salt to taste
- 1 sheet pre made puff pastry
- 50 g vegan cheese
Instructions
- Pre heat the oven to 180°C
- Start off by making the broccoli and spinach pesto.
- Soak the cashews in water overnight, or in boiling water for at least 30 minutes.
- Steam the broccoli for 10 minutes until cooked through. Leave to cool.
- Add all the ingredients to a food processor and blend until nearly smooth. Add the salt to taste. If you need to add more liquid you can add water or a little more olive oil or lemon juice according to taste.
- Roll out the pre-made puff pastry
- Spread the pesto over the surface right to the edge
- Sprinkle over the cheese and roll from the long edge into a tube
- Cut the roll in thirds and cut each third in threes to give you 9 equal pieces
- Place on greaseproof paper on a baking tray and pop in the oven at 180°C for 15 minutes or until golden brown.
- Cool on a rack until cool enough to eat.
Nutrition
- Calories: 219
