Take the puff pastry out of the fridge 10 minutes beforehand.

Peel and grate the carrots finely.

Melt the knob of butter in a pan and cook the grated carrots over medium heat for 8 minutes, then leave to cool.

Now, mix the vegan egg substitute powder. For seasoning and color, add two teaspoons of red pesto and stir.

Preheat the oven to 200°C (395°F).

Now roll out the puff pastry, cut out about 14 carrots from the surface, and place them on a baking tray with baking paper. Spread the puff pastry carrots with red pesto on the body and green pesto on top of the leaves.

Take the grated steamed carrots, stir in the vegan egg, and add a thick layer of the mixture over the red pesto on the puff pastry carrots.

Bake them for about 15 minutes at 200°C (390°F).

Finally, wash the parsley and pluck off the stalks with the green leaves. Once the pastry has cooled, push them into the top of the grated carrots.