Summary

Ingredients

For the ground:

• 3 packs puff pastry, vegan
• 50 g mararine, vean

For covering:

• 1 leek
• 200 g mushrooms, fresh
• 2 bell peppers, red and yellow
• 1 head broccoli
• 400 g silken tofu
• 600 ml soy cream (soy cream cuisine)
• 3 tablespoon, heaped cornstarch
• 2 tablespoon, heaped yeast flakes
• 0.5 ½ lemon (s), juice it
• 3 tablespoon olive oil
• salt
• Cheese substitute, vegan

Print Recipe Pin Recipe

Instructions

1. Wash the vegetables, brush the mushrooms. Cut the peppers and mushrooms into 1 x 1 cm pieces, the leek into thin rings and the broccoli into very small florets.
2. Cut the puff pastry into 24 squares. Grease two 12-cup muffin tins with margarine or cut parchment paper into squares and place in the hollows of the tin. Line the molds with the puff pastry squares.
3. Mix the tofu with half of the soy cream. Add the rest of the soy cream, yeast flakes, cornstarch, lemon and salt, season well and mix briefly. A viscous mass should result.
4. Preheat the oven according to the package instructions for the puff pastry with convection.
5. Fry the vegetables in olive oil for about 5 minutes until al dente. Mix the tofu mixture briefly again, then add it and let it set, stirring constantly, until the mixture has become creamy.
6. Now fill the muffin molds with about 2 tablespoons of vegetable mixture each, sprinkle with vegan cheese substitute if necessary and bake in the oven for about 20 minutes.