John Myers
Ingredients for 1 servings:
- 3 packs of puff pastry, vegan
- 50 g margarine, vegan
- 1 stalk(s) leek
- 200 g mushrooms, fresh
- 2 bell peppers, red and yellow
- 1 head of broccoli
- 400 g silken tofu
- 600 ml soy cream (Soy Cream Cuisine)
- 3 tbsp, heaped cornstarch
- 2 tbsp, heaped nutritional yeast
- ½ lemon(s), juice
- 3 tbsp olive oil
- n. B. Salt
- n. B. cheese substitute, vegan
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour
Savory vegetable muffins, great party snack, makes 24.
Wash the vegetables and brush the mushrooms. Cut the bell peppers and mushrooms into 1 x 1 cm pieces, the leek into thin rings, and the broccoli into very small florets. Cut the puff pastry into 24 squares. Grease two 12-hole muffin tins with margarine or cut baking paper into squares and place them in the molds. Line the tins with the puff pastry squares. Blend the tofu with half of the soy cream until smooth. Add the remaining soy cream, nutritional yeast, cornstarch, lemon, and salt, season well to taste, and blend briefly. The mixture should form a thick paste. Preheat the oven to fan-assisted mode according to the package instructions for the puff pastry. Fry the vegetables in olive oil for about 5 minutes until al dente. Blend the tofu mixture briefly again, then add it and let it set, stirring constantly, until the mixture is smooth. Now fill the muffin cups with about 2 tablespoons of vegetable mixture each, sprinkle with vegan cheese substitute if desired, and bake in the oven for about 20 minutes.
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