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Preheat oven to 425 degrees F and line a large baking sheet with parchment paper. In a large bowl, mix together the vegan sausage crumbles and bread crumbs until well combined. On a lightly floured surface, unfold one of the puff pastries and gently roll it out just a little bit.
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Preheat the oven to 180C / 350 F. On a flat surface lay out the vegan puff pastry. Brush with olive oil, then sprinkle the salt, pepper, thyme if using and nutritional yeast. Cut out rounds with a 1 to 1 1/2 inch cutter. Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Bake for 4 minutes and 30 seconds (see notes).
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Add Butter: Add the cold vegan butter to the flour mixture. Use a pastry cutter, fork, or fingertips to work the butter into the flour until you have a crumbly texture with pea-sized bits of butter. Incorporate Ice Water: Add ice-cold water to the flour-butter mixture about ¼ cup at a time.
These vegan pinwheels are easy to make with puff pastry filled with a
Use a serrated knife to cut 1/2-inch slices. Place sliced pieces on the prepared pan about an inch or more apart. Brush the slices with the reserved butter mixture. Place in the oven and bake for 15 to 20 minutes, until the pinwheels are golden brown on the edges.
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14. Vegan Napoleon. Photo credit: Veggie Society. A Napolean has layers of light and flaky pastry and vanilla custard cream. This dairy-free version of the classic French dessert uses accidentally-vegan puff pastry and a filling made from coconut milk, cashew milk, maple syrup and tapioca. 15.
This vegetarian spinach puff pastry recipe is filled with sauteed
Thaw the puff pastry in the fridge overnight or on the counter for 2 hours. Next, preheat the oven to 400 degrees. Then pour boiling water over the cashews and set aside to soften. Finish prepping by chopping the mushrooms and then set them aside. Mince the garlic, chop the herbs, and chop the walnuts into small pieces.
Vegan Puff Pastry Appetizer Recipe Vegan in the Freezer
Preheat your oven to 375°F (190°C). In a pan, sauté chopped onions and garlic until translucent. Add fresh spinach and cook until wilted. Drain any excess liquid. In a bowl, crumble the vegan feta and mix it with the spinach mixture. Add salt, pepper, and a pinch of nutmeg.
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Spoon about 2 tablespoons of the spinach mixture into each puff pastry square. Fold the corners of each square inward and pinch then together at the center. Brush the top of each puff with a bit of olive oil. Bake until the puffs are lightly browned and puffy, about 25 minutes. Remove the tins from the oven and allow them to cool a bit before.
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Roll the dough into a rectangle 12 inches long by 7 inches wide and 1/2 inch thick. With the short side facing you (the 7 inch side), fold the bottom third of the dough up and the top third down, like you are folding a letter. Rotate the folded dough a quarter turn (so the folded side is to your left) and repeat.
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Step 3: Brush a thin layer of melted coconut oil along the edges of the dough on the baking sheet. Spoon taco meat onto the center of each pastry piece, leaving a 1/2-inch border for sealing. Step 4: Cut lace marks into the remaining football-shaped pastry pieces (these will be the tops). Place them atop the bottom dough, covering the plant.
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Heat the oil in a skillet to med heat. Add the onions and saute until translucent - about 10 minutes. Remove the onions and set aside. In the same skillet add the mushrooms and saute for about 10-15 minutes. Remove from the pan and set aside. If there is liquid in the pan - throw that away.
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🥄 How to make vegan sausage rolls . Step 1 - Take your pastry puff sheets out of the freezer for about 40 minutes before making your sausage rolls and allow them to warm up and become pliable.. Step 2 - Preheat your oven to 375° F (190° C).. Step 3 - Mix 2 tablespoons of ground flax seeds and 4 tablespoons of water together and set aside to get thick and sticky.
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Add the mushrooms and cook for 5 minutes until softened. Season with salt and pepper again and add the spinach. Cook for an additional 2 minutes and remove the pan from the heat. Allow to cool while you make the "ricotta". 1 cup or a ½ batch of our recipe is all you need for these 6 puff pastry pockets. Roll out the pastry on a lightly.
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Step 2: Pour ice-cold water into the bowl and bring the dough together with your hands. The dough should be firm and tacky, not wet. Rest the dough in the fridge for 30 minutes. Step 3: 1st fold - Roll the dough into a large rectangle (around 12-14 inches long x 8-10 inches wide).
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Use a little water to wet the long edge to seal. 3. Using a sharp knife gently cut the pastry , being sure not to squash it, into 1cm (½") slices. 4. Lay the pinwheel pieces out onto a baking sheet. Brush with the plant milk & olive oil mixed together and bake in the oven for 20 minutes or until puffed and golden.
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Instructions. Heat the oil over medium low heat and saute the onion and garlic with a sprinkle of salt and pepper for 2 minutes until fragrant. Add the mushrooms and cook for 5 minutes until softened. Season with salt and pepper again and add the spinach. Cook for an additional 2 minutes and remove the pan from the heat.
