Vegan Phyllo Breakfast Pocket.
- Ready In:
- 50mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 onion
- 1 garlic clove (smashed or minced)
- 0 Bacos bacon bits (or sliced soy bacon)
- 177.44 ml tofu (or egg replacer)
- 118.29 ml frozen peas
- 2 (368.54 g) can mushrooms
- 118.29 ml frozen spinach (or more to taste)
- salt and pepper
- 0.25 ml hot pepper
- 453.59 g package phyllo dough
- 3 slice vegan cheese (optional)
- 29.58 ml caraway seeds (optional)
directions
- Cook and brown slightly onion and garlic in pam, add fake bacon.
- Add mushrooms.
- Add tofu to pan, cook, brown some of the bits if you'd like.
- Then add crumbled tofu brown bits if you'd like.
- Add peas. Set aside on large sheet pan to cool.
- 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.
- Fold the two sides at your hands in over the filling, then use your thumbs and fold the side facing you up.
- Then fold the top side inches Spray with pam spray and place on cookie sheet.
- Repeat until all the egg/tofu mix is gone.
- Make sure to spray the tops of all your packets.
- Bake at 375-400 for 20-35 minutes Or until golden brown.
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