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Vegan Spinach and Ricotta Rolls Recipe

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4.4 from 3 reviews

  • Author: Emma
  • Total Time: 55 minutes
  • Yield: 10 rolls (about 5 servings assuming 2 rolls per serving)
  • Diet: Vegan

Description

These vegan spinach and ricotta rolls are a delightful, flaky treat made with a creamy cashew-based ricotta substitute, fresh spinach, herbs, and chickpeas wrapped in golden puff pastry. Perfect as a snack or appetizer, these rolls are baked to crispy perfection and topped with a vegan egg wash and sesame seeds for added crunch and flavor.

Ingredients

For the Cashew Ricotta

  • 130 g / 1 cup cashews or sunflower seeds, soaked overnight
  • Zest of 1 lemon
  • 45 ml / 3 tbsp lemon juice
  • 1 small garlic clove
  • 45 ml / 3 tbsp olive oil, divided
  • ½ tsp salt, adjust to taste
  • 12 g / 4 tbsp nutritional yeast

For the Filling

  • 300 g / 10.5 oz baby spinach
  • 1 tbsp chopped dill
  • 1 tbsp chopped parsley
  • 6 small spring onions / scallions
  • Generous grind of black pepper
  • 1½ cups cooked chickpeas (from a tin or jar)
  • ½ cup coarse breadcrumbs (gluten-free if needed)

For Assembly

  • 1 sheet vegan puff pastry*
  • Vegan egg wash: 2 tsp plant milk, 1 tsp olive oil, 1 tsp maple syrup or sugar
  • 1 tbsp sesame or poppy seeds, to decorate

Instructions

  1. Soak Cashews: Soak cashews or sunflower seeds in cold water overnight to soften, making them easier to blend into a creamy ricotta substitute.
  2. Preheat Oven and Prepare Tray: Heat the oven to 200° C / 390° F (180° C / 355° F fan). Line a baking tray with baking paper. If available, place a pizza stone in the oven to preheat to ensure the bottoms of the rolls remain crisp; otherwise, use a sturdy metal tray.
  3. Make Cashew Ricotta: Drain the soaked cashews and place them in a food processor with lemon juice, zest, 2 tablespoons olive oil, garlic clove, nutritional yeast, and salt. Process until smooth and creamy, scraping the bowl as needed to ensure even blending.
  4. Prepare Spring Onions: Chop the white and light green parts of the spring onions, reserving the dark green tops for another use. Pan-fry the chopped spring onions in the remaining tablespoon of olive oil until softened and fragrant.
  5. Blanch and Prep Spinach: Quickly blanch the baby spinach in simmering water for 20 seconds, then transfer to cold water to stop cooking. Drain and squeeze out excess water thoroughly using your hands. Chop the spinach finely.
  6. Bring Pastry to Room Temperature: Remove the vegan puff pastry from the fridge about 10 minutes before assembly to make it more pliable and easier to work with.
  7. Combine Filling Ingredients: In a bowl, mix chopped spinach, cashew ricotta, pan-fried spring onions, chickpeas, chopped dill, parsley, breadcrumbs, black pepper, and additional salt to taste until well combined.
  8. Divide Pastry Sheet: Cut the puff pastry sheet into two equal rectangles widthwise. Typical dimensions are approximately 23 cm by 18 cm (9 inches by 7 inches) each.
  9. Fill Pastry Sheets: Spread half of the filling in a long, narrow strip down the middle of each pastry rectangle.
  10. Shape the Rolls: Fold the pastry over the filling and press the edges firmly to seal. Gently flip the roll so the seam is on the bottom.
  11. Cut into Portions: Cut each roll into smaller segments; approximately five 2-inch pieces per roll is ideal for serving.
  12. Apply Vegan Egg Wash and Toppings: Brush the rolls with the vegan egg wash made from plant milk, olive oil, and maple syrup or sugar. Sprinkle sesame or poppy seeds on top along with a little coarse salt.
  13. Bake: Place the rolls on the prepared baking tray or preheated pizza stone with the glazed side up. Bake for about 25 minutes, or until the puff pastry is golden and puffed.

Notes

  • Ensure spinach is squeezed very well after blanching to prevent soggy pastry.
  • The vegan ricotta can be made with sunflower seeds instead of cashews for a nut-free option.
  • Use gluten-free breadcrumbs if necessary to keep the recipe gluten-free.
  • Resting the pastry before rolling helps prevent cracks and makes folding easier.
  • The vegan egg wash helps achieve a golden, shiny crust without the use of eggs.
  • Leftover dark green tops of spring onions can be added to salads or soups for extra flavor.
  • Prep Time: 20 minutes (plus overnight soaking time for cashews)
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Vegan, Mediterranean-inspired

Find it online: https://myeasyplate.com/vegan-spinach-and-ricotta-rolls-recipe/