Tempeh and Parsnip Rolls

by Penny

makes 16 rolls

2 sheets puff pastry
Oil for frying
1 onion - diced small
3 cloves garlic - minced
1 block of tempeh - grated
1 large parsnip - grated
1/4 cup water
1/4 cup soy sauce
1/4 cup anchovy-free worcestershire sauce
1/2 tsp cumin powder
1/2 tsp dried sage
1/2 tsp marjoram
1/2 tsp thyme
Salt and pepper to taste
Soy milk for brushing pastry


Preheat your oven to 180o

Fry onion and garlic until soft then add spices and continue fry for about a minute to release the flavours.

Add the tempeh and parsnip and continue to cook until parsnip is soft. Add the water, soy sauce and worcestershire sauce and fry, stirring continuously, for a further 4-5 minutes or until parsnip is cooked through. Season with salt and pepper and set aside to cool a little.

Cut the pastry sheets in half to make rectangles. Place filling along the pastry in a sausage shape, fold over the edges of the pastry pressing lightly to seal. Turn the roll over so the sealed side is against your bench and then cut into half and then half again to make bite size rolls.

Place the rolls on a baking tray and brush lightly with soy milk. Bake for about 15 minutes, or until golden brown.



 


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