Leek & Chestnut Filo Swirl With Creamy Mushroom Sauce - Vegan Recipe Club

Ingredients

• Filo Swirl
• 10 sheets filo pastry
• Olive oil for brushing
• 1 tbsp vegan butter (our favourite is Naturli)
• 500g/17.5 oz leeks, trimmed and thickly sliced
• 3 cloves garlic, finely chopped
• ½ tsp nutmeg (fresh or ground)
• 1 tsp paprika
• 200g/7 oz baby spinach
• 200g/7 oz chestnut puree (eg Merchant Gourmet)
• 200g/7 oz vacuum packed chestnuts (eg Merchant Gourmet), finely chopped (easiest on pulse mode in a food processor)
• 100g/7 oz pecans or walnuts or cashews, toasted and finely chopped (easiest in a food processor – you can process them along with the chestnuts)
• 100g/1 cup plain breadcrumbs (fresh or ready to use)
• 1 tbsp miso
• 1 tsp syrup (eg maple or agave)
• 1 apple, grated
• Zest of half lemon, finely chopped
• 1 tbsp lemon juice
• 2 tbsp fresh sage leaves, finely chopped
• 1 tbsp rosemary, finely chopped
• Salt and pepper, to taste
• 100g/1 scant cup dried cranberries, soaked in boiling water for 30 minutes then drained (optional)
• Mixed seeds for topping (optional)
• Mushroom Sauce
• Make a batch of our mushroom sauce recipe