Vegan Pasteli with Mushroom Sauce

Ingredients

For pastetli

  • 1 sheet puff pastry
  • 1/2 tsp turmeric powder, dissolved in little water

For mushroom sauce

  • 100 g raw cashews
  • 2 tbsp olive oil
  • 1 onion, minced
  • 1 garlic clove, minced
  • 200 g portobello mushrooms, sliced
  • 1 tbsp fresh parsley, minced
  • salt and pepper to taste

Preparation

  1. Preheat the oven to 220 degrees.

  2. Unroll puff pastry and cut rounds using a glass. Use two rounds to make a pastetli, place a round on the top of another and so on until you use the whole puff pastry. Brush the rounds with turmeric.

  3. Bake for 15-20 minutes until golden. Then cut out the center to make place for the filling.

  4. Boil cashews for 15 minutes. Then place in a food processor with 1 cup of water and process until creamy. Set aside.

  5. In a saucepan heat oil over medium heat, sauté onion and garlic then add in mushrooms and cook for 10 minutes.

  6. Pour in cashew-cream and simmer for 5 minutes. Add in parsley and adjust salt and pepper.

  7. Fill the pastetli with the mushroom sauce and serve.

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