Vegan Mushroom and Leek Rolls

Ingredients

  • ½

    teaspoon kosher salt, plus more as needed

  • ¼

    cup farro

  • 5

    tablespoons extra-virgin olive oil

  • 1

    teaspoon cider vinegar or white wine vinegar

  • 1 ¼

    pounds mixed mushrooms, diced (about 8 cups)

  • 2

    large leeks, white and light green parts, cut lengthwise and sliced into 1/4-inch half-moons (about 2 cups)

  • 1

    cup diced fennel

  • 2

    teaspoons fresh thyme leaves, chopped

  • 2

    garlic cloves, finely grated or minced

  • 1

    teaspoon tomato paste

  • Pinch of red-pepper flakes (optional)

  • 2

    tablespoons soy sauce

  • ½

    cup creamy almond butter

  • ¼

    cup chopped fresh parsley, cilantro or dill

  • 1

    (13- to 17-ounce) package frozen vegan puff pastry, thawed but still cold

Preparation

  1. Bring a small pot of salted water to a boil, then add farro. Cook until tender, 20 to 30 minutes. Drain well and drizzle with 1 tablespoon olive oil and the vinegar while still warm, tossing to combine. Let the farro cool.
  2. Heat oven to 375 degrees and line rimmed baking sheet with parchment paper.
  3. While the farro cooks, prepare the filling: In a large skillet, heat 3 tablespoons olive oil over high heat. Add mushrooms and cook until just tender and golden brown, stirring infrequently so the mushrooms have a chance to sear, 8 to 12 minutes. Lower heat to medium and add remaining 1 tablespoon olive oil, leeks and fennel. Cook until leeks and fennel soften, 8 to 12 minutes. Add thyme, garlic, tomato paste, 1/2 teaspoon salt and pinch of red-pepper flakes, if using, and cook for another minute or until fragrant.
  4. Add soy sauce to deglaze pan, scraping up the browned bits on the bottom. Transfer mushroom mixture to large mixing bowl and set aside to cool.
  5. Add cooled farro, almond butter and herbs to mushrooms, and mix well.
  6. Place the puff pastry dough between two sheets of parchment paper, and roll to about 1/8-inch thick. Cut pastry into 4 equal rectangles. In the center of each pastry, dollop a quarter of the mushroom mixture, forming it into a long “sausage” running lengthwise on the pastry strip.
  7. Lightly brush one long edge of the pastry with water (to help seal the dough). Starting with the unbrushed sides of the pastry, firmly fold the pastry over the filling to make long rolls, pinching dough to seal. Place on prepared baking sheet, seam-sides down.
  8. Bake until the pastry is golden brown, about 35 to 40 minutes. Serve warm.