Spinach & Mushroom Stuffed Crescent Rolls Recipe
By Stephanie Dreyer
4 cloves garlic, minced
1 cup cremini mushrooms, finely minced
6 ounces baby spinach
1 tablespoon olive oil
1 package vegan crescent rolls
3 tablespoons vegan Parmesan cheese (such as Violife)
salt to taste
pepper to taste
1Heat olive oil in a large saute pan.
2Add garlic and mushrooms. Saute for 2 minutes until fragrant.
3Stir in the spinach. Using tongs, toss the spinach into the mixture until slightly wilted.
4Sprinkle in freshly grated vegan Parmesan cheese.
5Taste and season with salt and pepper, as needed.
6Spoon about 1 1/2 tablespoons of filling into the center of a crescent roll.
7Wrap the dough around the filling so it forms a twist shape.
8Continue with the rest of the filling and rolls.
9Bake at 350 degrees for 10 minutes.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.