This fun stuffed carrot snack isn't just for Easter!
Welcome to my latest blog post, where I'd like to introduce you to a delicious vegan dish. Today, it's all about stuffed carrots in pastry – a true explosion of flavor for all lovers of vegan cuisine. The combination of savory filling and crispy pastry is simply unbeatable. This dish is perfect as an appetizer for a special dinner or as a snack any time of day. Now, let's dive into the Ingarden kitchen and prepare this delicious creation together.
Stuffed Carrot Recipe
Recipe by @lenaallesklar
1 serving, 30 minutes
Ingredients
- 1 package of puff pastry
- 280g vegan cream cheese
- 4 tbsp red pesto
- 1 handful of our broccoli microgreens & mustard microgreens
- salt and pepper
preparation
- Preheat the oven to 175 degrees.
- Cut the puff pastry lengthwise into strips approximately 3 cm wide.
- Wrap the strips of puff pastry slightly overlapping around a cone in the shape of a foam roller and press down lightly.
- Bake in the oven for approximately 12-15 minutes.
- For the filling, mix all ingredients in a bowl and fill into a piping bag.
- Once the puff pastry has cooled, you can fill it and top it with microgreens.
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