Make delicious savory spinach and mushroom puffs for entertaining with minimal fuss, thanks to packaged puff pastry. They’re quick, simple, affordable, and packed with flavor inside and crispy/flaky outside!
Servings: 8 servings
- ▢1 package of puff pastry
- ▢16 ounces of sliced mushrooms
- ▢1 ½ tablespoons of garlic minced
- ▢10 ounces of spinach
- ▢Pinch salt
- ▢15 ounces of extra firm tofu pressed or water squeezed out
- ▢2 ½ tablespoons of nutritional yeast
- ▢1 teaspoon of onion powder
- ▢1 teaspoon of basil
- ▢1 teaspoon of oregano
- ▢1 teaspoon of mustard
- ▢¼ teaspoon of salt
- ▢Pepper to taste
- ▢2 tablespoons of lemon juice
- ▢1 tablespoon of non dairy milk
Thaw puff pastry on the countertop for 30 minutes according to the package.
In a large pot, heat the mushrooms (no oil needed) and once they release a lot of their liquid, add garlic and spinach and place a lid on top. Watch it closely. Once it starts to wilt, add a pinch of salt and mix it in, remove it from the heat, and remove the lid.
Combine all other ingredients in a bowl and set aside.
Roll out the puff pastry a bit to get it thinner then cut into the shapes you want to fill. Fill with stuffing and pinch the edges closed with a fork.
Cook according to the package (about 20 minutes)
Drain the filling: If you don’t want soggy spinach, mushroom, and tofu pies, it’s important to drain the veggie mixture before adding it to the pies.
The yield will vary: Based on whether you cut the tofu into cubes or mash/blend it into a ‘ricotta’ consistency.
If you have extra filling: There are plenty of ways to use it. For example, turn it into a breakfast tofu scramble, enjoy it in wraps, add the veggies to a vegan omelette or frittata, etc.
Saturated Fat: 6g
Polyunsaturated Fat: 4g
Monounsaturated Fat: 13g
Vitamin A: 3330IU
Vitamin C: 14mg