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Vegetable Jalouise

  By Justina Walls  ,

October 29, 2015

This is an impressive looking recipe, yet isn’t difficult to make at all. You may substitute other vegetables, but do remember to include lots of different colors, and use vegetables that will cook in about the same amount of time.

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1 lb. prepared vegan puff pastry (like Pepperidge Farm - generally in the frozen section near the pies and cakes)

Soymilk (regular flavor)

9” X 13” baking pan


2 T vegan margarine (Earth Balance)

1 leek, shredded or finely sliced

2 garlic cloves, crushed

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 lb. mushrooms, sliced

1 lb. small asparagus spears, chopped into 2” pieces

2 T flour

6 T Vegetable stock (we use unsalted)

6 T soymilk

4 T dry white wine

1 T dried oregano

Salt and pepper to taste (do not add salt if your vegetable stock contains salt)


Melt the margarine in a saucepan and sauté the leek and garlic for 2 minutes, stirring. Add the remaining vegetables and cook, stirring, for 3-4 minutes.

Add the flour and cook for 1 minute. Remove the pan from the heat and stir in the stock, soymilk, and wine. Return the pan to the heat and bring to a boil, stirring, until thickened. Stir in the oregano and season with salt and pepper to taste.

Roll half of the pastry out on a floured surface to form a rectangle the same size as the bottom of the pan (not including the sides). Roll out the other half of the pastry to the same shape, but about 2 inches wider and 2 inches longer than the baking pan that you are using (to allow for the sides). Put the larger rectangle into the pan. Spoon the filling on top of the pastry, ensuring an even spread of colors.

Place the smaller rectangle on top of the pan, crimping together the edges of the pastry. Cut parallel slits across the top of the pastry (at a 45 degree angle). The pastry will puff as it bakes, creating diagonal slits to reveal the colorful vegetables inside.

Brush the top of the pastry with the soymilk. Cook in a preheated oven at 400 F. for 30-35 minutes until it turns golden and has risen. Serve immediately.

This recipe is adapted from Classic Vegetarian Recipes.



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