Vegan Phyllo Breakfast Pocket. |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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Nice vegan breakfast. (or whenever). Ingredients:
1 onion |
1 garlic clove (smashed or minced) |
1/4 bacos bacon bits (or sliced soy bacon) |
3/4 cup tofu (or egg replacer) |
1/2 cup frozen peas |
2 (6 1/2 ounce) cans mushrooms |
1/2 cup frozen spinach (or more to taste) |
salt and pepper |
1 dash hot pepper |
1 (16 ounce) package phyllo dough |
3 slices vegan cheese (optional) |
2 tablespoons caraway seeds (optional) |
Directions:
1. Cook and brown slightly onion and garlic in pam, add fake bacon.
2. Add mushrooms.
3. Add tofu to pan, cook, brown some of the bits if you'd like.
4. Then add crumbled tofu brown bits if you'd like.
5. Add peas. Set aside on large sheet pan to cool.
6. Once cool and phyllo is thawed get about 4-6 sheets of phyllo and cut phyllo sheets in half then place about 1/2 of a cup of the egg/tofu filling in the middle of the phyllo.
7. Fold the two sides at your hands in over the filling, then use your thumbs and fold the side facing you up.
8. Then fold the top side inches Spray with pam spray and place on cookie sheet.
9. Repeat until all the egg/tofu mix is gone.
10. Make sure to spray the tops of all your packets.
11. Bake at 375-400 for 20-35 minutes Or until golden brown.
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