Serves 1 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

• 100g/3.5oz of tempeh diced into cubes
• 1/4 cup leek (white part only; rinsed and thinly sliced)
• 1 Tbsp pine nuts
• 1/4 tsp cumin
• 1/4 red onion
• 1 tsp oil (optional)
• 1 cup spinach chopped
• Pinch of iodised salt (optional)
• 1 sheet of vegan wholemeal puff pastry
• Soy milk to glaze

To Serve

• 1 medium carrot
• A few chunks of sweet potato

METHOD

1. Preheat oven to 180C/355F.
2. Fry the chopped onion and leek until they start turning soft. Add the tempeh and spices and cook for a further 5 mins until the tempeh starts to brown slightly. Once browned transfer into a large mixing bowl. Add the rest of the ingredients to the bowl and mix through thoroughly.
3. Remove the sheet of vegan puff pastry from the freezer and allow to defrost. Place the mixture onto the sheets of puff pastry in a line along one edge of the pastry. Starting from the edge that has the mixture on it, roll the pastry towards the opposite side forming a log. Lightly press the pastry mix to flatten into a sausage roll shape and cut to desired length.
4. Cover a tray with baking paper and place the rolls evenly spread out. Lightly brush the top with soy milk.
5. Cut the carrot and sweet potato into small chunks and place on baking tray with the rolls.
6. Bake in the oven for 25 minutes or until golden brown on top.