Vegan Breakfast Puff Pastries
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 2 packs puff pastry, about the size a tray
- 100 g spinach
- 4 mushrooms
- 1 large carrot (s)
- 0.5 ½ bunch spring onion (s)
- 3 tablespoon yeast flakes
- salt and pepper
- some oil
Also: for the vegan scrambled eggs
- 300 g tofu, natural
- 2 tablespoon cornstarch
- 2 teaspoons chicken seasoning
- 2 teaspoons salt (Kala Namak = sulfur salt)
- 1 teaspoon onion powder
- 1 teaspoon turmeric
- 1 teaspoon paprika powder, smoked
- 1 teaspoon garlic powder
Print Recipe
Pin Recipe Instructions
- Cut the vegetables as small as possible, except for the spinach, shred the carrots.
- Crumble the tofu with a fork or in a blender and mix with the spices and cornstarch in a bowl. Fry all over in a large pan for 5 minutes and pour back into the bowl.
- Wipe the pan with a kitchen towel and heat some oil in it. Fry the mushrooms, spring onion and carrot in it until the carrot is soft. Season to taste with salt and pepper. Finally stir in the yeast flakes and the spinach and wait a moment for the spinach to collapse.
- Cut the first sheet of puff pastry into eighths and cover each part first with the vegan scrambled eggs, then with the vegetables. Make sure that the edges remain free. Cut the second plate into eighths, place a lid on the lower parts and press the edges into place. Brush with vegetable milk and cut into the lids 3 times.
- Bake in the preheated oven at 200 degrees for about 20 minutes until the puff pastry turns brown on top.
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