This flavorful vegan version of mushroom turnovers is sure to become your favorite. The creamy mushroom filling is spiced with pepper, fresh thyme and rosemary.
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VEGAN MUSHROOM TURNOVERS INGREDIENTS
Dough:
Flour: all-purpose flour
Sugar: cane sugar
Vegan butter
Ice water
Salt
Filling:
Fresh mushrooms
Onion: yellow sweet onion
Vegan cream
Vegan cheese
Fresh thyme
Fresh rosemary
HOW TO MAKE MUSHROOM TURNOVERS
Dough:
- In a mixing bowl, combine flour, cane sugar and salt.
- Add diced vegan butter, ice water.
- Knead the dough.
- Wrap the dough disc and refrigerate overnight.
Filling:
- In a saute pan over a medium heat, melt the butter and olive oil.
- Add chopped onion. Saute for 5 minutes.
- Add chopped mushrooms, thyme and rosemary. Saute for 5-10 minutes (liquid should be almost evaporated).
- Add cream and cheese. Stir often and cook for 5 minutes. Remove from the heat and let if cool completely.
- Roll out the dough and cut into rectangles.
- Place the mushroom filling of one rectangle, lightly brush with water and cover with another rectangle.
- Brush the top with vegan egg wash.
- Bake for 20-30 minutes (365F) until golden brown.
MUSHROOM TURNOVERS TIPS
- Use fresh herbs, however you could substitute to dry herbs (1/2 tbsp of each type)
- Roll out the dough between two sheets of parchment wax paper or lightly floured work surface
- You could substitute vegan cream to full fat coconut milk
- You could adjust types and quantity of herbs to your own preference
I hope you will love these Mushroom Turnovers recipe because it’s:
Simple
Easy to make
and delicious!
Other recipe to try:
Mushroom Turnovers
Ingredients
Dough
- 1 1/4 cup flour
- 1 tsp cane sugar
- 1/2 tsp salt
- 1/2 cup vegan butter
- 3 tbsp ice water
Filling
- 3/4 lb fresh mushroom
- 1/4 bulb yellow sweet onion
- 1/2 cup vegan cream
- 3 tbsp vegan cheese
- 1 fresh thyme
- 1 fresh rosemary
- salt and pepper
- 1 tbsp vega butter
- 1 tbsp olive oil
Instructions
Dough
- Filling:In a mixing bowl, combine flour, cane sugar and salt. Add diced vegan butter, ice water. Knead the dough. Wrap the dough disc and refrigerate overnight.
Filling
- In a saute pan over a medium heat, melt the butter and olive oil. Add chopped onion. Saute for 5 minutes. Add chopped mushrooms, thyme and rosemary. Saute for 5-10 minutes (liquid should be almost evaporated). Add cream and cheese. Stir often and cook for 5 minutes. Remove from the heat and let if cool completely.
Turnovers
- Roll out the dough and cut into rectangles. Place the mushroom filling of one rectangle, lightly brush with water and cover with another rectangle. Brush the top with vegan egg wash. Bake for 20-30 minutes (365F) until golden brown.
Nutrition
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