Vegan Guacamole Stuffed Rolls
Cuisine: Vegan
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
  • 1 sheet of puff pastry (make sure it's vegan)
  • 2 tbsp plant milk
  • 1 pinch turmeric
For the filling:
  • ⅔ cup cashews, soaked
  • 1 zucchini
  • 1 avocado
  • 2 cloves of garlic
  • 1 lemon, juice
  • 1 tsp fresh, chopped chili pepper
  • 1 tbsp chopped chives
  • 2 scallions
  • salt, pepper
Instructions
  1. Cut puff pastry into 8 strips and roll each strip on a roll or cream horn mold*, following the shape of the molds. Mix together milk and turmeric and brush the rolls with this mixture, so they get a nice, yellow colour.
  2. Bake puff pastry rolls at 200°C/400℉ for 20-25 minutes. Cool completely, then remove the molds.
  3. Meanwhile add cashews, diced zucchini, garlic and lemon juice to a food processor or blender, and processor until completely smooth. This might take a few minutes, so be patient. Once the mixture is smooth and creamy, add diced avocado, chopped chili pepper, chives and scallion, season with salt and pepper, and pulse a few times.
  4. Pour the mixture into a piping bag and pipe the mixture into the puff pastry rolls. You can also dip the edges into chives, chili, lemon zest or some vegan cheese. Enjoy!
Notes
*If you don't have a store-bought roll or horn mold, you can make those easily at home too. Just take 2 empty tin foil rolls (the thin roll with very thick paper would work best), and wet them a bit. Then cut them into 4 pieces each and tightly wrap them in tin foil. You might need to brush these 'molds' with oil, so the rolls are easier to remove.
Recipe by Green Evi at http://greenevi.com/vegan-guacamole-stuffed-rolls/