Getting ready for your first vegan Thanksgiving!? No problem!!
You’d be surprised that almost everything on the traditional Thanksgiving table can easily be made vegan. If you’re a guest this year, have no fear! Just politely pass on the turkey, bring something filling to the table, and promise yourself a make-up over-eating session on Friday! That’s it. You’re good to go!
Now about that filling dish that doesn’t scream “I’M VEGAN!!!” This. Is. It!
One of my favorite fool-proof & accidentally vegan ingredients is Puff Pastry. It’s so delicious and easy to work with. It’s versatile so you can go sweet or savory with it. And I swear I never met a person who didn’t love puff pastry!
So, gobble gobble, let’s stuff something a little kinder this year.
1 sheet *vegan puff pastry
1 package sliced baby Bella mushrooms
2 tablespoons sun dried tomatoes – diced small
1 tablespoon brown spicy mustard
1 teaspoon dry thyme
1/2 cup cashew milk *or any non dairy milk
1 tablespoon coconut flour
1 splash liquid Aminos or soy sauce
Extra Virgin Olive Oil
Salt & Pepper to taste
Balsamic Glaze to garnish *optional
1. While your frozen puff pastry is thawing on the counter, line 2 baking sheets with parchment paper and preheat oven to 400 degrees.
2. In a large skillet bring olive oil to a medium high heat and start sautéing your mushrooms. Add in your chopped sun dried tomatoes and stir to get everything together.
3. Season with dry thyme, liquid Aminos, & mustard. Mix well and taste to see if it needs any additional salt & pepper. Add accordingly.
4. Sprinkle with flour and stir well to cook and get it incorporated. Then add cashew milk and stir well to get all the flour lumps out.
5. Turn off heat and let it sit to thicken and cool.
6. Roll out your puff pastry and cut into 3×3 squares.
7. Put 1 tablespoon of your filling in the middle of each square and fold over to a triangle shape, sealing the sides very well. Transfer triangles to baking sheet and line up leaving room between each one. Use a fork to press down the sealed ends.
8. Brush each puff over with more cashew milk.
9. Bake at 400 degrees for 10 – 15 minutes until they are golden brown and crispy.
10. Let cool and serve with a drizzle of reduced balsamic vinegar syrup/balsamic glaze.