Spinach and Mushroom Puffs [Vegan Hand Pies]
User Reviews
4.9
Spinach and Mushroom Puffs [Vegan Hand Pies]
Description
This recipe uses puff pastry as a base and filling made from mushrooms cooked until they release liquid, combined with garlic and spinach, which is then seasoned and mixed with pressed tofu, nutritional yeast, and herbs like basil, oregano, onion powder, and mustard. The tofu adds a creamy texture and protein. After cooking the vegetable mixture and draining excess moisture, the filling is portioned onto rolled-out puff pastry pieces and sealed, then baked according to pastry package instructions, usually around 20 minutes, until puffy and golden.
The result is hand-sized vegan savory pies with a flaky crust and a flavorful filling combining earthy mushrooms, bright spinach, and umami tofu. This recipe can be versatile depending on how finely the tofu is prepared and offers options to customize with herbs.
Draining the filling is important to avoid soggy pastries. Extras can be repurposed into dishes like tofu scrambles or wraps.
Ingredients
- 1 package puff pastry
- 16 ounces mushrooms sliced
- 1 ½ tablespoons garlic minced
- 10 ounces spinach
- salt pinch
- 15 ounces tofu pressed or water squeezed out, extra firm
- 2 ½ tablespoons nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1 teaspoon mustard
- ¼ teaspoon salt
- black pepper to taste
- 2 tablespoons lemon juice
- 1 tablespoon non-dairy milk
Instructions
- Thaw puff pastry on the countertop 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 garlic and spinach and place a lid on top. Watch it closely. Once it starts to wilt, add a pinch of salt and mix it in, 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 the edges closed with a fork.
- Cook according to the package (about 20 minutes)
Notes
- Drain the cooked vegetable and tofu filling well to prevent soggy pastry.
- The total yield depends on how the tofu is prepared—cut into cubes or blended to a ricotta-like texture.
- Extra filling can be used in other dishes such as tofu scramble, wraps, or vegan omelettes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 402 kcal
% Daily Value*
| Calories | 402kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Sodium | 348mg | 15% |
| Potassium | 562mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 3330IU | 67% |
| Vitamin C | 14mg | 16% |
| Calcium | 71mg | 7% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
