vegan - Spinach and Mushroom Roll-Up Pie

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* Exported from MasterCook *

 

Spinach and Mushroom Roll-Up Pie

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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1 package frozen chopped spinach -- (10 oz) thawed and drained

1 C TVP (textured vegetable protein) granules

or flakes

1 t each: salt, oregano, basil, and fennel

seeds

2 C mushrooms -- sliced

6 oz tomato paste

2 oz soy milk or rice milk for brushing top

crust:

3 Cups whole wheat pastry flour (bread flour is

OK)

1 tablespoon yeast

1/2 teaspoon sugar

 

Mix TVP in 1/2 C boiling water. Add salt, oregano, basil, and fennel seeds. In a

large skillet, cook TVP mixture for a few minutes. Stir in mushrooms, spinach,

tomato paste and spices until heated through. Preheat oven to 375° F. Roll dough

(see below) into large rectangular shape, spread filling evenly on top and roll

up like a jelly roll. Brush top with soy or rice milk. Bake 30 to 35 minutes.

Check at 15 minutes, If crust begins to brown too much, cover with foil.

Dough:

Put 1 C warm water in a large bowl, mix in 1/2 t salt, yeast, water and sugar.

Let stand 5 minutes. Add flour and salt. Knead about 5 minutes. Roll into a

smooth, elastic ball of dough.Cover and let rise until double in size, about 15

minutes. Punch down and roll flat.

 

A 16-oz. package of low-fat frozen bread dough can be substituted.

 

8 servings, each: Calories 277, Fat 1.50 g. (5% cff), Carbohydrate 42.03 g.,

Protein 29.13 g.

 

 

 

Source:

" http://heart.kumu.org/rollup.html "

 

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Per Serving (excluding unknown items): 41 Calories; trace Fat (7.8% calories

from fat); 3g Protein; 8g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 212mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0