Vegan appetizer: amazing pesto whirls

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If I may say so myself: I’ve come up with such a nice vegan appetizer! I was doing a good job when I came up with these stuffed mushrooms, but now I did it again! 😄

This is a very nice treat on a party or when you have visitors over. It is quite easy to make. You only have to keep in mind that it needs some oven time. But you can prepare these whirls very well in advance. Which is great, I think, so you won’t be in the kitchen while everyone is waiting for you! They can be eaten warm as well as cold.

What do you need?

  • 12 small sheets of puff pastry/ 1 big sheet (650 grams/ 25 oz)
  • flour, for dusting
  • 1 jar vegan pesto (190 gram/ 7 oz)
  • 1 handful pinenuts or sunflower seeds
  • 2 tbsp nutritional yeast
  • 10 black olives, chopped
  • 8 sundried tomatoes, chopped
  • basil
  • soy milk (optional)

Extra: parchment paper

What to do with it

Preheat an oven at 180°C/ 350°F.
On a clean surface scatter some plain flour and roll out the puff pastry.

Spread all of the pesto over the pastry and sprinkle with nuts/ seeds, nutritional yeast, olives, dried tomatoes and basil.

Roll the dough up from one of the longer sides, into a long sausage and cut into even pieces that are about 2 cm (a little bit less than an inch) thick.

Cover a baking sheet with parchment paper. Place the wirhls on the paper, touching each other. If you want them to have a brown crust you can brush them with soy milk.

Bake for 45 minutes.


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