bell pepper artichoke hearts baby spinach nutritional yeast apple cider vinegar onion powder garlic powder
puff pastry flour onion tofu salt hot sauce olive oil
©Kirsten Nunez
Sauté the onions, bell peppers, and artichoke hearts until the onion is translucent, about 5 to 7 minutes. Add the spinach and cook until wilted.
©Kirsten Nunez
Transfer the mixture to a food processor. Add the tofu, flour, nutritional yeast, hot sauce, salt, apple cider vinegar, onion powder, and garlic powder. Blend until smooth.
©Kirsten Nunez
Unroll the puff pastry dough. Cut into four squares. Press a square of dough into a lightly greased ramekin, letting the corners hang over the edges. Prick the dough with a fork.
©Kirsten Nunez
Fill the dough with the mixture, until it’s about 3/4 full. Fold over the corners of the pastry dough. Brush with olive oil or melted vegan butter. Repeat with the remaining dough.
©Kirsten Nunez