Delicious Plant-Based Spinach and Mushroom Pastry
Ingredients:
- 1 sheet vegan puff pastry, thawed
- 2 tbsp olive oil
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, finely chopped
- 2 garlic cloves, minced
- 1 tsp dried thyme
- 1/4 cup vegan cream cheese
- Salt and pepper to taste
- Plant-based milk for brushing
Directions:
1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant.
3. Add mushrooms and cook until softened. Then stir in chopped spinach and dried thyme. Cook until spinach wilts.
4. Remove from heat and mix in vegan cream cheese. Season with salt and pepper to taste.
5. Roll out the puff pastry and cut into four equal squares.
6. Spoon the spinach and mushroom mixture onto each square. Fold over to form a triangle and press the edges to seal.
7. Brush the tops with plant-based milk.
8. Place on the prepared baking sheet and bake for 20–25 minutes or until golden and puffed.
9. Let cool slightly before serving.
Recipe Information: 15 mins prep | 25 mins cooking | 40 mins total | 290 calories per serving | Serves 4