A sophisticated, plant-forward centerpiece designed for the festive table. A buttery, vegan puff pastry base holds a smooth layer of creamy hummus, topped with a deeply flavored savoury mince that's secretly loaded with garden vegetables. Finished with a vibrant garnish of fresh herbs, this beautiful, rustic dish proves that creative plant-based cooking can easily be the star of any holiday feast.
Vegan, nut free | Serves 3 | MAIN
Ingredients:
- 1 onion
- 200g carrot
- 300g courgette/zucchini
- 2 cloves garlic
- 200g plant-based mince meat
- 3 tablespoons olive oil
- 1 teaspoon oregano
- 1/2 teaspoon of each garlic granules, smoked paprika and chilli flakes
- Salt and pepper
- 1 tablespoon of each tomato paste and soy sauce
- A handful of parsley, chopped
- 1 puff pastry sheet (425g )
Serve with:
- 300g hummus
- Fresh coriander leaves
Steps:
1.Cut the onion, grate the carrot and courgette and mince the garlic.
2.In a wide pan, on a medium heat, add the mince and sauté it for 3-4 minutes.
3.Then add the oil, along with the onions, carrots and courgette and a generous pinch of salt.
4.Sauté for 6-8 minutes or until the veggies have soften, stirring occasionally.
5.Add the minced garlic and along with all the spices and sauté for a minute.
6.Then add the tomato paste and soy sauce and sauté for a minute.
7.Add 200ml of water and simmer it for 15 minutes.
8.Finish with the chopped parsley and taste to adjust the seasoning to your preference.
9.Set aside to cool down a bit.
10.In the meantime, preheat the oven at 180°C .
11.Open the puff pastry on a baking tray lined with parchment paper and score lines 2cm along from the edges on all sides, creating a parameter inside the pastry.
12.Use a fork to poke some holes in the inner rectangle and bake for 15-18 minutes or until golden.
13.Remove from the oven, flatten the inner rectangle with a fork and spread the hummus.
14.Then top it up with the veggie mince mixture and finish with some coriander leaves.
15.Cut into 6 pieces and serve with a cabbage salad.
Enjoy!
Notes:
*You can serve 6 people as a side dish.
*You can prepare the mince up to 3 days in advance, just store it in the fridge and warm it up before you want to serve it.
