Foodie Friday : Lemon-Dijon puff pastry with mushroom filling.

30-minutes from prep to finish, this vegan-friendly puff pastry is quick, simple, and easy on the wallet. Fill with any vegetables and/or protein you fancy, so long as you have about 3 cups of filling, you're golden. Recipe by Caitlin of Real Swanky.

Ingredients

1 box puff pastry - I used Tenderflake brand

10 mushrooms

1 large carrot, peeled and chopped

2 celery sticks, chopped

1/2 onion, chopped

1/3 cup chopped walnuts

3/4 tbsp dry vegetable stock

3/4 tbsp dijon mustard

1 tbsp oil

1 tbsp lemon juice

1 tsp coriander

1 tsp garlic, chopped

Salt and pepper, to taste

Pre-heat oven to 450°F. Defrost your puff pastry. Alternatively, express-defrost in the microwave.

Heat 1 tbsp oil in a large pan, on medium-high heat. Place all vegetables in the pan and saute until soft.

Once vegetables are no longer crunchy - about 10 minutes - stir in lemon juice, dijon, and spices.

Roll out pastry to about 10x12".

Place filling across the pastry, width-wise, leaving about 1/2" on the left and right hand side.

Fold pastry over like a burrito.

Brush with soy milk and sprinkle with sesame seeds.

Slice into six pieces, without slicing all the way through to the base of the pastry.

Bake for 15-18 minutes or until golden brown and crispy.

Service alongside mashed potatoes, braised tofu, etc.

More recipes found over at The Hardcore Herbivore!