Spinach Mushroom Pockets

You can fill these vegan pockets with pretty much anything and they make great party food!


– 1 package of puff pastry – 16 oz of sliced mushrooms – 10 oz of spinach – 1 1/2 tbsp of garlic, minced – pinch salt – 15 oz of extra firm tofu  – 1 tsp of onion powder – 1 tsp of basil – 1 tsp of oregano – pepper to taste – 1/4 tsp of salt – 2 1/2 tbsp of nutritional yeast – 2 tbsp of lemon juice – 1 tsp of mustard – 1 tbsp of non dairy milk

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

In a large pot  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)