Veggie Rolls

Looking for a delicious, fuss-free snack that’s perfect for kids’ lunch boxes or sunny summer picnics?

These veggie rolls are a wholesome twist on a classic, packed with broccoli, chickpeas and fresh herbs. They’re full of flavour, easy to make, and totally kid-approved.

Whether you’re planning a day at the park or need a quick grab-and-go lunch, these golden, flakey bites are sure to be a hit with the whole family!

Makes 11 rolls

• Prep 20 mins
• Cook 30 mins
• Total 50

Storage

Tupperware in the fridge for 3 days or freezer for 2 months

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced (60g)
• 1 x 450g PACK’D Organic frozen broccoli, thawed and patted dry then chopped
• 2 cloves garlic, minced
• 1 tsp dried thyme
• 1/3 tsp flakey sea salt
• 1/4 tsp cracked black pepper
• 165g canned chickpeas, drained + rinsed
• 1 tbsp fresh parsley
• 2 tbsp flax meal
• 70g vegan cheddar grated
• 35g freshly grated vegan parmesan
• 320g / 1 sheet fresh vegan puff pastry
• 2 tsp vegan butter for brushing
• 1 tsp sesame seeds

Method

Preheat the oven to 200C /180 fan.

Heat the olive oil in a non-stick frying pan. Add the onion and broccoli and sauté for 3 - 4 minutes until soft. Add the garlic and thyme, salt and pepper for 1 minute.

Smash the chickpeas with a masher or blitz with hand blender till roughly crushed. Add the broccoli mix, parsley, flax meal and cheeses. Mix to combine. Allow to stand for 2 minutes to activate the flax.

Lay the puff pastry sheet on baking paper. Spread the filling down the center lengthways and roll the pastry sheet up with the seam at the bottom.

Place in the fridge for 10 minutes to make cutting easier.

Brush with vegan butter and cut into 11 slices. Separate so there is a gap between each broccoli and cheese roll. Top with sesame seeds.

Place the parchment sheet with the rolls on in a baking tray and cook for 25 minutes or until golden on top.