Veggie Stuffed Puff Pastry
This is insanely delicious! What started out as an idea to throw together a pot pie ended up with this classy over the top puff pastry. OMGod is it good!
Spicy Cheese Sauce
- 1/4 block extra firm tofu
- 1/2 cup cashews, soaked at least 4 hours or more
- 1/2 cup almond milk
- 2 tbsp nutritional yeast
- 1 tsp stone ground mustard
- 1 tsp onion powder
- 1/4 tsp turmeric
- 2 cloves garlic, minced
- Sriracha, to taste
- 1/4 tsp black salt
- 1/4 tsp white pepper
- 1/2 tsp parsley flakes
- 1/2 tsp dill weed
Directions
- 1. Blend tofu and cashews with almond milk until smooth.
- Add nutritional yeast, and next 7 ingredients and blend until smooth and creamy.
- Stir in parsley and dill.
- Reduce heat and keep warm.
Veggie Blend
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tbsp raw coconut oil
- 1 handful broccoli florets, broken into bite-size pieces
- 1 handful cauliflower florets, broken into bit-size pieces
- 2 red, yellow & orange mini peppers, julienne
- 1/2 small zucchini, julienne
- 1/2 celery stalk, sliced or diced
- 2 green onions, sliced
- 1 small handful of fresh spinach leaves, stalks trimmed, ribbon cut
- 8 cherry tomatoes, quartered length-wise
- 1 large handful Daiya vegan cheddar cheese shreds
- 6 Pepperidge Farm Puff Pastry Shells or Sheets, thawed and separated
- 1 cup lightly toasted sliced almonds
Directions
- In a large saucepan, sauté all veggies (except green onions, spinach leaves and cherry tomatoes) in coconut oil until tender.
- Pour the sauce from step 1 over the veggies and mix well.
- Add the green onions, spinach leaves and cherry tomatoes and continue to blend.
- Add vegan cheddar cheese into hot mixture and stir until melted.
- Meanwhile, cook pastry shells according to directions on the package.
- Split pastry shells in half. Fill the bottom portion with hot veggie mix.
- Top with sliced almonds and cap with other half of puff pastry, and you’re ready to serve.
Nibble on This! 