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
Thaw puff pastry on counter top for 30 minutes according to the package
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.
Combine all other ingredients in a bowl and set aside.
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.
Cook according to the package (about 20 minutes)
Keyword mushrooms, plant based on a budget, vegan, vegan hot pockets, Vegan Party Food, vegan snacks, vegetarian