Vegan Thai Veggie Ring Surprise

This vegetable treat is a winner even as a party hors d'oeuvre. Sure you can add chicken, but why ruin it?  Your carnivorous friends will never miss the bird.  Of course if they insist add protein substitute. I would suggest Quorn marinated in a bit of Tamarind and plum sauce. However, I have yet for someone to ask for it. The presentation of this roll is perfect for a party. But, if you don't want to put in circle, just make a braid.  I cook this on my stoneware.

To make the Ring, just make a circle using the crescent roll sheets:

Thai Veggie Ring

Kathleen (Strader) Brandt

2 pkgs of crescent rolls 

2 cloves of garlic, minced

1 cup bean sprouts

2 small carrots, chopped

1 small zucchini, chopped

1”fresh ginger root, chopped

3 green onions, chopped

½ cup cilantro, chopped

½ cup plum sauce (store bought)

1 Tbsp. Soy sauce

1/3 cup unsalted peanuts, chopped

¼ cup peanut butter

Optional: 2 cup vegan chick'n chopped (I usually don't add, but it is a great for the carnivores. Just use Quorn product instead of seitan on this recipe if you want to keep the meatless meal a secret)

Preheat oven to 400.

Chop garlic, carrots, zucchini, ginger, onions, and chicken. Place in batter bowl and add remaining ingredients except for peanuts. (This can be done in advance and stored airtight in refrigerator).  Roll out crescent roll sheets.  Place ingredients in center of dough.  Fold dough around mixture, (use stoneware for circular).  Crimp ends. Sprinkle chopped peanuts over top of braid.  Bake for 35 minutes until golden brown.

A family staple!

SpicyBrandt

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