Vegetarianism is growing rapidly in New Zealand, but other parts of the world have had meat-free cuisines for centuries. For a rich and varied plant-based diet, talk to Chinese, Indians, Mexicans… Our wonderful volunteers have shared authentic recipes from around the world. Most of these recipes were traditionally vegan, but some were meat-based recipes that have been ‘veganised’. We have collected 31 recipes from 31 different countries to share with you – one for each day of October.
If required the filling may be made in the food processor in the morning without the breadcrumbs and oats, covered and left in fridge until evening when the breadcrumbs and oats can be added and the pastry rolls assembled and cooked, for freshness when serving.
3 sheets New Way flaky puff pastry
1 small onion
1 × 300g block soft tofu
2 Tablespoons soya sauce
½ cup walnuts
1 teaspoon oregano
¾ cup breadcrumbs
¾ cup rolled oats
oil to brush pastry with
Lay out separately onto the bench 3 sheets of pastry to thaw.
Into a food processor place all the ingredients except breadcrumbs and rolled oats. Process until smooth. Then by hand mix in the breadcrumbs and rolled oats (use more breadcrumbs if mixture is too sloppy). Mixture should be firm but soft – too firm and the rolls will be too dry when cooked.
Cut each pastry sheet exactly in half to make 6 pieces in all.
Lay the filling evenly along the edge of the pastry piece nearest you.
Brush the far edges of the pastry with oil, and roll up each one into a long sausage-like roll, starting with the edge nearest you. The oil will help the edges to stick together.
Lay each ‘sausage-like’ roll onto a greased oven tray with the pastry join touching tray and cut into 5 or 6 small pieces (depending on the size of finished piece you want). Prick each portion with a fork and brush the tops with oil to promote browning.
Bake 25–30 minutes or until golden brown at 180°C. Watch carefully during the last few minutes of cooking.
The rolls are best served hot from oven, but may be reheated later. They may also be stored in the freezer for 1–2 weeks.
Should the mixture be on the dry side add 2 Tablespoons of water.