Ingredients
- 1 Kelp Burger Ground "Meat" pack
- Olive Oil
- 24oz Mushrooms
- 2 Shallots
- 4 sprigs Thyme
- 4 Tbsp vegan butter (half for pan and half for brushing over roast. We used Earth Balance, but any vegan butter is good!)
- 1 Tbsp Liquid Aminos or Soy Sauce
- Vegan Ham (enough to lay out and cover Kelp Burger brick. We used Tofurky, but any vegan ham slices work!)
- Salt
- Pepper
- 14 oz. frozen Puff Pastry, thawed
Directions:
- Take the Kelp Burger Meat out to thaw while you prepare the recipe
- Blend chopped mushrooms, shallots, and thyme together in food processor
- Butter a frying pan with 2 Tbsp of vegan butter
- Pour in mushroom, shallot, and thyme mix
- Add liquid aminos, salt, and pepper to taste
- Cook for 25 minutes over medium heat or until mixture has released most of its moisture
- Place to the side and let cool down
- Take out saran wrap and lay on counter
- Over it, lay enough vegan ham to cover entire Kelp Burger brick
- Cover the vegan ham with the mushroom mixture
- Place Kelp Burger Meat on top
- Roll up all together, creating a cylindrical shape
- Lay out puff pastry and roll the meat into another cylinder
- Carve the top into whichever designs you choose and brush with the last of the butter
- Bake on 400 degrees for 30 minutes, or until pastry is golden and crispy
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