Vegan Taco Pockets
Yield: 4 pockets
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Ingredients:
For the Taco Filling:
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 cup black beans, cooked
- 1 cup corn kernels (fresh or frozen)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
For the Cheesy Sauce:
- 1 cup raw cashews, soaked in hot water for 1 hour
- 1 cup water
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- Salt, to taste
For the Pockets:
- 1 package (about 14 oz) vegan puff pastry sheets, thawed
- Vegan egg wash (mix non-dairy milk with a little maple syrup for glazing)
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Prepare the Taco Filling:
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until softened.
- Add bell pepper, black beans, corn, ground cumin, smoked paprika, chili powder, salt, and pepper. Cook until the vegetables are tender. Set aside.
- Make the Cheesy Sauce:
- In a blender, combine soaked cashews, water, nutritional yeast, lemon juice, garlic powder, and salt. Blend until smooth and creamy.
- Assemble the Pockets:
- Roll out the puff pastry sheets and cut them into squares or rectangles.
- Spoon the taco filling onto one half of each pastry square, leaving space around the edges. Drizzle some cheesy sauce on top.
- Seal and Glaze:
- Fold the other half of the pastry over the filling, creating a pocket. Press the edges with a fork to seal.
- Place the pockets on the prepared baking sheet. Brush the tops with the vegan egg wash.
- Bake:
- Bake in the preheated oven for 15-20 minutes or until the pockets are golden brown and puffed.
- Serve:
- Allow the Vegan Cheesy Taco Pockets to cool slightly before serving.
Enjoy these delicious and savory Vegan Taco Pockets for a plant-based twist on a classic favorite!
