This vegan-friendly version of the classic Russian dish is a delicious way to celebrate Christmas. Koulibiac is a pastry-wrapped salmon and vegetable pie, but this version swaps out the fish for a savory vegan roast. The combination of mushrooms, onions, and herbs makes for a flavorful filling that’s sure to please all your guests.
- 1 pound vegan roast
- 2 cups mushrooms, chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 1/4 cup parsley, chopped
- 1 teaspoon thyme
- 1/2 teaspoon rosemary
- Salt and pepper to taste
- 1 package puff pastry sheets (vegan)
- Preheat oven to 375 degrees F (190 degrees C).
- In a large skillet over medium heat, cook the vegan roast until lightly browned. Remove from heat and set aside.
- Add the mushrooms, onion, garlic, parsley, thyme, and rosemary to the skillet. Cook until vegetables are softened and lightly browned.
- Add the cooked vegan roast back into the skillet and season with salt and pepper. Cook for an additional 5 minutes.
- Transfer the mixture to a 9-inch pie plate. Arrange it in an even layer.Cut two pieces of puff pastry slightly larger than the pie plate. Place one piece on top of the filling and press down around the edges to seal. Cut away any excess pastry dough. Bake in preheated oven for 25 minutes or until golden brown.Remove from oven and let cool before serving.