Mushroom and Spinach Strudel

Ingredients:

1 tablespoon vegan butter
12 ounces cremini mushrooms
3 cloves garlic, minced
1 bag baby spinach
1/2 tablespoon fresh thyme
1/2 tablespoon fresh rosemary
salt and black pepper, to taste
2/3 cup vegan cheddar
1 puff pastry sheet
sesame seeds (optional)

Cook mushrooms and garlic in the butter and add salt and pepper. Fold in the spinach, thyme, and rosemary, and cook until spinach is wilted.

Place the vegetable mixture down the center of flattened puff pastry and top with the cheese. Cut the sides of the pastry into strips and braid across over the top. Brush with more butter and sprinkle with sesame seeds.

Bake at 425 for 30 minutes, or until golden brown. Allow to cool for 10 minutes before cutting.