Veggie Rolls

ingredients

1 Red Onion, halved
2 medium Carrots, peeled
2 small Zucchini, trimmed
2 cloves Garlic, minced
1 Tbsp Oil of choice
1 Corn Cob, kernals removed
1 cup Sweet Potato (or plain potato would work too, maybe even pumpkin), cooked and mashed
1 1/2 cups Quick Cooking Rolled Oats
1/4 tsp dried Thyme
1/4 tsp dried Majoram
1/2 tsp dried Basil
1/2 tsp dried Oregano
1/2 tsp dried Sage
3 tsp Hot Chilli, Tomato or BBQ Sauce
2 Eggs
3 sheets frozen, ready rolled Puff Pastry, partially thawed
1 Tbsp Sesame Seeds

1
Use the grater on your food processor to coarsely grate the onion, carrot and zucchini. Heat oil in a large non stick frying pan and add this mixture plus the corn and the garlic and cook over medium heat, stirring, until softened. About 5 minutes. If there is liquid in the pan strain it off but my mixture was pretty dry.
2
Put this in a large bowl and add remaining ingredients but only half the egg replacers, stirring until well mixed.
3
Cut each pastry sheet in half and spoon 1/6 of the mixture onto the long edge of the pastry. Roll to encase it, brush the edge with remaining egg replacer to seal and cut each vegetable log into 3. Place onto oiled baking trays. Brush tops with the leftover egg replacer, making more if you need to and sprinkle the tops with the sesame seeds.
4
Bake at 220C for 10-20 minutes or until rolls are puffed and golden. Be careful to leave room between them on the trays so the sides can brown up as well otherwise you end up with soggy pastry on the sides!

Source: Vegetation Blog