Homemade Vegetable Rolls

I'm not the best cook in the world, but I do enjoy it. I love to create a meal for people I love and see them enjoy my food. It's my way of showing my love for them, and it's probably why I enjoy hosting too.

My husband is vegetarian, so most of the meals I cook are too. I might have the odd bit of meat, but it's not a major part of my diet anymore. We've found that our weekly groceries are actually cheaper because of this and we get much more for our money.

Vegetable Filo Roll

Each week I try my best to cook something new so that our meals aren't the same old, and in the hope we find a new meal time favourite too! This time I wanted to try a vegetable filo roll. I got inspiration from an English TV show, Eat Well for Less. They showed a family whom eat lots of ready made meals that they can easily make the same meals in the same time with fresh ingredients, and its better for them. The episode I watched showed a family making homemade sausage rolls. It was incredibly simple, just sausages wrapped in filo and baked. Easy!

We went ahead and tried this ourselves with vegan sausages, the result was amazing. We ate the entire tray - oops! But, I still had half the pastry left and didn't want it to go to waste. I looked through the fridge and thought, why don't I made a vegetable roll using the same method. I mixed:

Main ingredients for the roll that I finely chopped

1 x red capsicum
1 x green capsicum
1 tablespoon of pesto ( I used a sunflower seed pesto, so its nut and dairy free)
1/2 teaspoon crushed garlic
spring onions
half a pack of feta
salt and pepper

I finely chopped all of the vegetables and cheese, then mixed them together. I then laid out the ingredients on the filo pastry and rolled this as one large roll that I would later slice. I melted some olivani spread and brushed this over the top. I sprinkled some white sesame seeds over the top and then popped it in the oven at 180 degrees fan bake and baked this for 17 minutes (or until golden brown).

All mixed well before putting onto the filo pastry

For a vegan version, you can use vegan cheese, some of these have a feta type texture so could work well in this recipe - if you try this please let me know how it goes!

Fresh out the oven and ready to eat

The result was beyond what I could have hoped for. I wasn't expecting much from my impromptu experiment, but the flavours went perfectly. I will definitely be making this again, and might try a more feta and spinach flavour instead. So there you go, an easy healthy meal where you can easily change the flavours to your preference. This is going to be a new weekly favourite for sure!

Happy Cooking!
Mrs R x