Go Back
+ servings
Print Recipe
5 from 5 votes

Vegan ricotta and kale filo rolls

Crispy filo rolls packed with vegan tofu ricotta and kale.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Cuisine: Vegan
Servings: 6 rolls
Author: Anthea

Ingredients

  • 18 x (~375g) sheets of filo pastry
  • 1 medium-size onion
  • 3 cloves garlic
  • ~2 ½ cups (400g) firm tofu, roughly crumbled
  • ~3 packed cups (140g) kale leaves, firmly packed
  • ¾ cup (120g) dairy-free milk
  • ¼ cup (65g) tahini
  • ½ cup (30g) nutritional yeast, optional
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • Dash of smoked paprika
  • ½ tsp salt
  • ½ cup (125g) extra virgin olive oil

Instructions

  • Defrost or let the filo pastry come to room temperature, according to packet instructions.
  • Preheat the oven to 180°C (355°F).
  • Finely dice the onion and garlic. Saute in a small saucepan with a dash of oil over medium-high heat for 5-10 minutes or until golden brown. Set aside.
  • Place the tofu, kale, milk, tahini, nutritional yeast and seasonings in a food processor. Process until the mixture is a crumbly paste. You may need to scrape down the sides of the food processor. Add the onion and garlic and process until combined.
  • Place 3 sheets of filo pastry on a flat surface. Use a pastry brush to roughly brush olive oil between the layers. Don't worry if the pastry breaks.
  • Spread around ½-3/4 cup of the kale filling into a long sausage shape on the long side of the filo pastry. Roll the pastry enclosing the filling inside. When you have formed a long tube, grab one end and roll the tube into a scroll. Place the scroll in a baking tray and repeat.
  • When you have used up all of the pastry and filling, bake the scrolls in the oven for 20 minutes or until the surface is golden brown.
  • Let the scrolls cool for 5 minutes. Enjoy immediately with flaked salt, hummus or tahini.

Nutrition

Serving: 1 roll | Calories: 536kcal | Carbohydrates: 43g | Protein: 16g | Fat: 34g | Sodium: 345mg | Potassium: 354mg | Fiber: 4g | Sugar: 1g | Vitamin A: 2343IU | Vitamin C: 30mg | Calcium: 177mg | Iron: 4mg
Did you Make this Recipe?Rate it & leave your feedback in the comments section below, or tag @rainbownourishments on Instagram and hashtag #rainbownourishments!