A savory little pocket, full of veggies and creamy vegan ricotta!
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I’ve been trying to make more appetizers lately. Mostly just to have some variety, but also with more holidays quickly approaching it would be nice to have some extra vegan ideas to add to the table. I made these the other day on a whim and they were AMAZING and honestly super easy to assemble and cook.
Ingredient details:
- Asparagus – I absolutely love asparagus when roasted properly. It’s so delicious. If you don’t like aspargus, I think any other green veggie like broccoli or green beans would be just as amazing.
- Silken tofu – Make sure to get silken tofu and not firm tofu. The texture is much more like ricotta to me this way
- Nutritional Yeast – I use this to make the ricotta. You really only need a little bit in my opinion. I don’t like my recipes to be too nutritional yeast heavy, but feel free to add more if you love the flavor! Just be careful to not dye your riccotta mixture yellow or you’ll be eating yellow pizza.
- Seasonings: Italian seasoning, salt, and pepper
- Puff Pastry – One package will make 4 pockets. Most puff pastry you buy at the store is vegan.
Recipe List
Ingredients:
16oz silken tofu
1 tbsp Italian seasoning
1 tbsp nutritional yeast
17oz package puff pastry
1lb fresh asparagus spears
Salt and pepper to taste
2 tbsp plant milk
Instructions:
- Preheat oven to 400°
- Mix ricotta together by combining tofu, italian seasoning, nutritional yeast, and salt/pepper to taste.
- Roll out puff pastry and cut each sheet into two triangles (4 total).
- Spread ricotta mixture over the center of each triangle.
- Evenly divide asapragus spears onto the pastry, pointing to one corner of the triangle.
- Fold the other two corners of the pastry in and press to seal the pastry together.
- Use plant milk as a milk wash and spread over the pastries using a brush.
- Bake on 400° for 25 minutes or until pastry is golden brown.
- Enjoy!
