Celebration Roast Pasty With Cranberry-Vegetable M

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1 Tbsp. oil
1/3 cup julienned celery
1/3 cup julienned carrots
1/3 cup julienned red bell pepper, seeded
Salt, to taste
1/2 tsp. curry powder
2 Tbsp. whole-berry cranberry sauce
2 Tbsp. chutney
1 vegan puff pastry sheet, thawed
1 Celebration Roast, cut into thick slices

• Preheat the oven to 350°F.
• Heat the oil in a frying pan over medium heat. Sauté the celery, carrots, and bell pepper. Add a pinch of salt. Lower the heat and cover. Cook, stirring occasionally, for 15 minutes, or until the vegetables are soft and wilted. Add the curry powder and cook for another 2 minutes. Stir in the cranberry sauce and the chutney and remove from the heat. Let cool.
• Cut the puff pastry sheet into 3 7×6-inch rectangles. Place 1/3 of the mélange in a pile in the middle of each and place a slice of the Celebration Roast on top. Fold the edges of the puff pastry toward the center and seal by pinching with your fingers, using water as needed.
• Place seam-side-down on a baking sheet. Bake for 30 minutes, or until golden brown.

Makes 3 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind