Credit: Bianca Zapatka
mushrooms, chopped and leave 3-4 large ones to place in the center
onion, peeled and chopped
salt and pepper
On a frying pan, heat olive oil and add onion to fry until lightly browned (3 mins). Add to fry mushrooms, salt and pepper until lightly golden (~5 mins). Drain mushrooms onto paper towel to drain.
In the same pan, roast the garlic for a few seconds and add baby spinach to cook until wilted (2 mins). Drain baby spinach and squeeze.
Combine mushrooms and onion with rice. Season to taste. Stir to combine mustard, walnuts, and dairy-free cheese. Refrigerate to cool along with baby spinach.
plant-based milk, for brushing
vegan puff pastry
Preheat oven to 390°F. On a parchment paper-lined baking tray, place vegan puff pastry sheets.
over the middle of the pastry but leave border at the edges. Place mushrooms on spinach. Top with filling and thyme. Press together.
Close off the loaf by wrapping the sides of the pastry over the filling. Press to seal the edges. Roll the loaf over so the seams are at the bottom.
With a sharp knife, gently cut small and shallow diagonal slits on the loaf. Brush with plant-based milk.
Bake until golden, puffed, and flaky (20 mins). Serve and enjoy immediately!