Vegan Chiko Rolls
Author: Nikki
Recipe type: Side Dishes
Ingredients
- 3 tablespoons non-dairy table spread
- 415g can of nutmeat, put through a food processor until crumbly
- 250g cabbage, roughly chopped
- 100g green beans, roughly chopped
- 1 onion, roughly chopped
- 1 celery stick, roughly chopped
- 1 carrot, roughly chopped
- 1 cup cooked barley (I did mine the day before)
- 1 teaspoon vegan chicken stock powder (can substitute with vegetable stock)
- 1 tablespoon plain flour
- 2 teaspoon sugar
- Salt to season
- 24 sheets of spring roll pastry - defrosted
- Aquafaba to seal the rolls (or use whatever you like here; soy milk, apple puree etc.)
- Oil for frying
Instructions
- Place the cabbage, beans, onion, celery and carrot into a food processor. Process until finely combined
- Melt the table spread in a large, deep frypan & fry the nutmeat for 1-2 minutes
- Add vegetable mixture and fry until combined, then mix through barley
- Sprinkle in flour, stock, sugar & salt
- Fry until the mixture is warmed through & has thickened slightly (not long)
- Lay 1 sheet of pastry out, brush with sealing moisture, and top with a second pastry sheet to create a double casing
- Spread 3-4 tablespoons of mixture at the bottom centre of the sheet at about 2 cm high
- Fold in sides to the middle & then roll
- Brush the ends with sealing moisture, set aside under a moist towel until all rolls are made
- Heat enough oil to have the rolls float, cook on medium to high until golden. Drain in absorbent paper.
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