Vegan spinach rolls

VEGAN

Ingredients

Dough:

1/2 cube yeast (or 1 package dried yeast)
200 ml water
1 TSP sugar
400 gr. spelt flour
25 ml olive oil
1 TSP salt

Filling:

1 shallot
250 gr. fresh spinach
100 ml vegan cream (e.g. oat or soy)
salt
pepper
nutmeg
paprika
vegan cheese (that melts)

Instructions

Dough:

1.Mix water, sugar and yeast and heat up until the sugar and yeast is fully dissolved
2.Add the other ingredients and knead into a dough
3.Let rise for 1 hour at least

Filling: :

1.Peel and finely chop the shalot
2.Roast in a pan with olive oil
3.Roughly chop the spinach and add to the shallots, stew for 3-4 minutes and then add the vegan cream
4.Let simmer for another 5 minutes and season to taste with the spices
5.Let cool down

Rolls:

1.Preheat the oven to 200 degree
2.Roll out the dough into a square (ca. 30x40 cm) on a dusted worktop
3.Add the filling, bit leave a 1 cm rim
4.Roll up and cut 1-2 cm wide slices, depending how big you want to have the rolls
5.Add to a baking pan and let rise for another 15-20 minutes
6.Sprinkle with vegan cheese
7.Bake for 30 minutes until golden
8.Enjoy warm or cold

Notes

A tip from my kitchen: you can prepare the yeast dough ahead – let it prove overnight in the fridge, then bake the rolls fresh in the morning. Fully baked spinach rolls freeze well and crisp back up in the oven. Brush the rolls with a little oat cream before baking for an extra golden top. Instead of fresh spinach you can use about 150 g / 5 oz. of well-squeezed thawed frozen leaf spinach. How many rolls you get depends on how thick you slice them – cut them thinner for more bite-sized pieces for the buffet.