Mushroom Turnovers
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.
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
Calories: 483kcalCarbohydrates: 38gProtein: 9gFat: 34gSaturated Fat: 9gPolyunsaturated Fat: 6gMonounsaturated Fat: 11gTrans Fat: 1gSodium: 671mgPotassium: 324mgFiber: 4gSugar: 4gVitamin A: 1232IUVitamin C: 2mgCalcium: 33mgIron: 3mg
Did you make this recipe?Mention @Plantbasedrcp or tag #plantbasedrcp !