Vegan Chicken and Corn Roll
Indulge in the savory perfection of this *Vegan Chicken and Corn Roll*, a plant-based twist on a beloved classic! Featuring flavorful vegan chicken pieces, sweet corn kernels, and a medley of aromatic seasonings like garlic, nutmeg, and fresh parsley, this recipe combines wholesome ingredients with flaky vegan puff pastry for a truly irresistible snack or appetizer. Brushed with non-dairy milk for that golden finish and sprinkled with sesame seeds for an added crunch, these rolls bake to crispy perfection in under 30 minutes. Perfect for family gatherings, cozy dinners, or meal prepping, this recipe is quick, easy, and packed with protein and mouthwatering flavors. Whether you’re a seasoned vegan or exploring plant-based options, this dish will quickly become a favorite in your rotation.
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Recipe Information
Ingredients
- 200 grams Vegan chicken pieces
- 150 grams Sweet corn kernels
- 2 sheets Vegan puff pastry sheets
- 2 tablespoons Olive oil
- 1 small Onion, finely chopped
- 2 cloves Garlic cloves, minced
- 1 tablespoon Soy sauce
- 0.5 teaspoon Nutmeg
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
- 2 tablespoons Non-dairy milk
- 2 tablespoons Sesame seeds
Instructions
Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper.
Heat olive oil in a pan over medium heat. Add the onion and garlic, sautéing until the onion becomes translucent and the garlic is fragrant, about 3 minutes.
Add the vegan chicken pieces to the pan and cook for another 4-5 minutes, until slightly browned.
Stir in the sweet corn kernels, soy sauce, nutmeg, black pepper, and salt. Cook for an additional 3 minutes, until everything is well combined and heated through.
Remove the pan from heat and stir in the chopped parsley. Allow the mixture to cool slightly.
Roll out the vegan puff pastry sheets on a lightly floured surface. Divide the filling equally and place it along one edge of each pastry sheet.
Carefully roll the pastry over the filling to form a log. Press the edges and seam to seal.
Brush the top of each roll with non-dairy milk and sprinkle with sesame seeds.
Using a sharp knife, cut each roll into 2-inch pieces and place them on the prepared baking tray.
Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown and crispy.
Remove from the oven and allow to cool slightly before serving. Enjoy your vegan chicken and corn rolls warm.
Nutrition Facts
Calories |
1250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2912 mg | 127% | |
| Total Carbohydrate | 102.6 g | 37% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 16.4 g | ||
| Protein | 56.5 g | 113% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 226 mg | 17% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 1404 mg | 30% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
