(serves 5 – 6)
- 3 pieces pastry sheet (square shaped)
- 180 g (2 cups) carrot, grated
- 130 g (1 ½ cups) cabbage, chopped finely
- 430 g (2 ½ cups) soy beans, soaked overnight and boiled until soft
- 10 g (1 whole) red onion, finely chopped
- 30 ml (2 tablespoons) tomato paste
- 15 ml (1 tablespoon) soya milk
- 10 ml (1 tablespoon) oil
- 10 ml (2 teaspoons) sesame seeds
- Salt and pepper to taste
- A pinch of cinnamon powder
- Heat oil in a pan and sauté red onion until fragrant and crispy.
- Add carrot and cabbage. Cook for further 1 – 2 minutes.
- Blend soy beans in blender and pour into the pan. Stir in the tomato paste, salt, pepper and cinnamon. Turn off the heat and set aside to cool.
- Cut pastry sheet into two and divide the fillings into 6 portions. Spoon a portion of filling along the edge of pastry horizontally. Brush the opposite sides of pastry with soya milk. Roll up the pastry to cover the filling. Repeat this step until filling finishes.
- Cut each roll evenly into 6 pieces and place on lightly greased baking tray. Brush the top of each roll with soya milk and prick with a fork. Sprinkle top with some sesame seeds.
- Bake in a moderately hot oven (210°C) for 20-25 minutes, or until crisp and golden brown.
Soya bean is a type of legume that is a good alternative to meat as it is low in fat and high in protein, fiber, and complex carbohydrate. When you purchase canned legume, look for brand which do not add any additional salt.
Nutrient content per serving:
An educational collaboration with Nutrition Society of Malaysia
Recipes courtesy of ‘Buku Masakan Pilihan Pakar Pemakanan, Jilid 2: Resipi untuk Seisi Keluarga’ by Nutrition Society of Malaysia. To purchase this recipe book which includes 100 recipes, please email: [email protected]