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These savoury swirls are very pretty; they make perfect party food and are
good for picnics and packed lunches, and children enjoy them too. If you are
cooking for people who don't like spicy food, use paprika instead of the
chillies.
Ingredients
175g/6 oz self-raising wholemeal flour
50ml/2fl oz rapeseed oil, plus extra for greasing
1 tsp vegan bouillon powder
125ml/4fl oz soya milk
1 tbsp seaweed tapenade
2 tbsp chopped mushrooms
1 tbsp red pesto sauce
2 tbsp chopped red pepper and chillies
1 heaped tbsp
Vegan cream cheese
1 tbsp chopped spring onions
1 tbsp chopped mixed basil and parsley
Method
1. Oil a baking sheet. Preheat the oven to 180C/350F/Gas mark 4.
2. Place the flour, oil, bouillon powder and soya milk in a bowl, mix together
to form a dough, then divide into three equal pieces. On a floured work surface,
roll out the dough into rectangles measuring 15x10cm/6x4in.
3. Spread the tapenade and chopped mushrooms on one rectangle; the red pesto and
chopped red peppers and chillies on another; and the cream cheese, spring onions
and herbs on the third.
4. Roll each sheet up from a short end and cut each roll into six pieces. Place
the savoury swirls on the prepared baking sheet, brush the tops with oil and
bake for 25 minutes.
5. Serve the swirls hot with soup or cold with a selection of dips. |
