Spinach Mushroom Pockets

2016-02-06
  • Yield : 12-ish
  • Cook Time : 20m

You can fill these with pretty much anything. They get weird if you put the in the fridge as leftovers but if you pop them back in the oven they become yummy again! They make a great party food!

Ingredients

  • 1 package of puff pastry
  • 16 oz sliced mushrooms
  • 2 bags of spinach (about 10 oz)
  • 1.5 Tablespoons garlic, minced
  • pinch salt
  • 1 block of extra firm tofu (about 15 oz)- pressed or water squeezed out
  • 1 teaspoon onion powder
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • pepper to taste
  • 1/4 teaspoon salt
  • 2.5 Tablespoons nutritional yeast
  • 2 Tablespoons lemon juice
  • 1 teaspoon mustard
  • 1 Tablespoon non dairy milk

Method

Step 1

Thaw puff pastry on counter top for 30 minutes according to the package

Step 2

in a large pot heat heat the mushrooms (no oil needed) and once they release a lot of their liquid, add 1.5 teaspoons of garlic and the spinach and place a lid on top. Watch it closely. Once it starts to wilt add a pinch of salt and mix it in then remove it from the heat and remove the lid.

Step 3

Combine all other ingredients in a bowl and set aside.

Step 4

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 edges closed with a fork.

Step 5

Cook according to the package (about 20 minutes)

Step 6

CHOW DOWN!

 

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Comments (12)

  1. posted by Julia Papanek on March 24, 2016

    omg want this right now!

      Reply
    • posted by Tracye on April 22, 2016

      Me, too.

        Reply
  2. posted by lisa on July 13, 2016

    Do you have a dipping sauce that you recommend?

      Reply
    • posted by Stephanie Lundstrom on July 13, 2016

      I used marinara! Let me know if you try something that also works šŸ™‚

        Reply
  3. posted by Dolores on September 19, 2016

    These are so good and so easy – thank you!! I’ve made them twice, once with the original recipe and once with some tweaks because I didn’t have everything. Both were delicious. The tweaked filling in case anyone can use was: mushroom, spinach, garlic, tofu, nutr yeast, lemon juice, Japanese soy sauce, sesame oil, salt and pepper. So quick and delicious.

      Reply
    • posted by Stephanie Lundstrom on September 20, 2016

      Awesome! So happy when people love a recipe and make it their own. <3 !

        Reply
  4. posted by Lori on July 26, 2017

    Made this as an appetizer. Delicious! It was my first foray into ‘tofu’. I have never cooked with it before, and have probably only eaten it once in my life. I was not impressed so wasn’t sure I would ever eat it again :). That has all changed. The tofu mixture in the ‘pocket’ was absolutely scrumptious. One of my guests thought it was cheese. The ultimate compliment! This recipe is a keeper. Honestly, at this point, every recipe I have made from this website has been a keeper. Thanks for the fabulous recipes and resources.

      Reply
  5. posted by Jill on August 1, 2017

    How is puff pastry plant based? It has butter in it.

      Reply
    • posted by saplingvegan on August 2, 2017

      Many brands don’t have butter! Just read labels to be sure šŸ™‚

        Reply
  6. posted by Eric on August 23, 2017

    What exactly am I supposed to do with the tofu? Am I missing something or are there a few steps that are skipped? I know it says to “combine all other ingredients in a bowl and set aside.” I’m assuming this includes the tofu, but should I dice the it, crumble it, mash it like potatoes…

      Reply
    • posted by Kathleen on August 28, 2017

      I added all of the ingredients (minus the mushrooms, spinach and garlic) to a food processor. I also added subs deride tomatoes to my filling. Yummm!

        Reply
      • posted by Kathleen on August 28, 2017

        Oops! That’s suppose to say “sun-dried” tomatoes!

          Reply

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