Ingredients
Scale
- 500 grams Portobello Mushrooms
- 2 medium Onions (Caramelized)
- 2 tablespoons Olive Oil (For sautéing)
- 150 grams Baby Spinach (Chard is a substitute)
- 1 teaspoon Thyme
- 1 pack Vegan Puff Pastry (Store-bought or homemade)
- 2 tablespoons Dijon Mustard
- 3 tablespoons Aquafaba (Chickpea Water)
- 3 tablespoons Almond or Cashew Milk (Your favorite plant-based milk)
- 1 tablespoon Neutral Oil
- 1 tablespoon Maple Syrup or Brown Rice Syrup (For sweetness)
- Salt (To taste)
- Pepper (To taste)
Instructions
- Preheat your oven to 200°C (400°F).
- Heat olive oil in a pan over medium heat. Add the Portobello mushrooms and cook until they are tender, about 5-7 minutes. Season with salt, pepper, and thyme.
- Add the caramelized onions and baby spinach to the pan. Stir until the spinach wilts. Remove from heat and let it cool.
- Roll out the vegan puff pastry on a baking sheet. Spread Dijon mustard evenly on the pastry.
- Place the mushroom mixture in the center of the pastry. Fold and seal the edges tightly to form a package.
- Brush the top with aquafaba and sprinkle with a bit of salt.
- Bake in the preheated oven for about 25-30 minutes, or until the pastry is golden brown.
- Let it rest for 5 minutes before slicing.
Notes
Serve with mashed potatoes or a fresh salad. Store leftovers in an airtight container for 3-4 days or freeze uncooked for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg