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🍽️ Vegan Puff Pastry Pockets with Plant-Based Filling and Herb Dip

440 kcal · 30 min · 4 servings

Ingredients

• onions, yellow 1 pc.
• garlic cloves 1 pc.
• mushrooms, brown 125 g
• thyme, fresh 10 g
• oil 2 tbsp
• Vemondo vegan mince 300 g
• tomato paste 2 tbsp
• salt pinch
• pepper, black ground pinch
• sugar pinch
• puff pastry 1 pc.
• Vemondo grating delight 100 g
• parsley, fresh 20 g
• organic lemons 1 pc.
• soy yogurt 250 g
• olive oil 1 tbsp

Instructions

1. 1. Preheat the oven to 180 degrees Celsius with fan.
2. 2. Cut an onion in half and peel it.
3. 3. Dice the onion into very small cubes.
4. 4. Peel a clove of garlic and chop it finely.
5. 5. Clean mushrooms with a cloth and cut them into cubes.
6. 6. Wash fresh thyme and dry it thoroughly.
7. 7. Pluck the small thyme leaves from the stems and chop them finely.
8. 8. Heat some oil in a pan over medium heat.
9. 9. Fry the plant-based mince for about 5 minutes.
10. 10. Add the mushrooms, onion cubes, garlic, and thyme to the pan.
11. 11. Fry the vegetables for another 5 minutes.
12. 12. Stir tomato paste into the pan and fry it for 1 minute.
13. 13. Season the filling with salt, pepper, and a pinch of sugar.
14. 14. Remove the pan from the heat and let the filling cool down briefly.
15. 15. Cut the puff pastry three times lengthwise and once across.
16. 16. You should now have 8 equal-sized squares.
17. 17. Place 1 to 2 tablespoons of filling on each pastry square.
18. 18. Moisten the edges of the pastry pieces slightly with water.
19. 19. Fold the diagonally opposite corners over each other to form a triangle.
20. 20. Press the edges firmly together with a fork.
21. 21. Place the pockets on two baking sheets lined with baking paper.
22. 22. Sprinkle the pockets with vegan cheese.
23. 23. Bake the pockets for 20 to 25 minutes until golden brown.
24. 24. Wash fresh parsley and dry it.
25. 25. Pluck the parsley leaves from the stems and chop them finely.
26. 26. Wash a lemon and grate about 1 teaspoon of the zest.
27. 27. Cut the lemon in half and squeeze out the juice.
28. 28. Mix soy yogurt, parsley, and lemon zest in a bowl.
29. 29. Season the dip with lemon juice, olive oil, salt, and pepper.
30. 30. Serve the warm puff pastry pockets with the herb dip.

Nutrition per serving

• kcal: 440
• Protein: 12 g · Fett/Fat: 28 g · Carbs: 38 g