As I shared the other day, I got some vegan meat crumbles to try from Big Mountain Foods. I made pasta with the cauliflower crumbles. I decided to make an appetizer with the Lion's Mane Mushroom Crumble for book club. I looked around at what was lurking in my house. I stocked up on Trader Joe's puff pastry before they ran out and I thought that could be put to good use. I always have Mexican fixings laying around the house in case a taco craving occurs so I decided to make a sort of empanada. Instead, I got accidental tacos!
These were a hit at book club! No one could tell that it was "fake meat" and raved about the Mexican flavors. This would be great as regular tacos or stuffed in phyllo shells!
Big Mountain Foods is a family owned Canadian Company that focuses on vegan healthy food, with ingredients you can pronounce. Check out their Instagram and Facebook for more ideas with these crumbles and their other products. They are an interesting follow on Twitter as well.
Do you use puff pastry ever? Ever dabble in vegan meat? Full recipe to follow the montage.
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| Look at those pillows of goodness! |
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| The cast on a weekend...let there be light! |
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| Perfect for my gluten free and vegetarian friends! |
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| Pretty low carb too! |
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| Kind of looks like meat! |
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| Stir on up that yummy filling! |
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| I tried for empanadas, but... |
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| No one ever complains about accidental tacos! Pin it! |
1 package puff pastry (If you are keeping vegan, use Pepperidge Farms)
1 package Big Mountain Foods Lion's Mane Mushroom Crumble or other meatless crumble
1 small onion, chopped
1 can diced green chilies
3 tbs. taco seasoning
1/4 cup water
1/4 to 1/2 cup cheddar cheese (or vegan cheese if keeping vegan)
Heat a skillet over medium heat. Add a tablespoon of oil of your choice. Add onion and cook until translucent, about 5 minutes. Add mushroom crumble and stir to combine. Cook about one or two minutes. Add chiles and taco seasoning and stir to combine. Add water and let cook for 5 minutes. Add cheese and remove from heat.
Heat oven to 400 degrees. Place parchment paper on a baking sheet. Roll out puff pastry with some flour on a clean surface and cut into squares, about 2 inch by 2 inch. Add a scoop of mushroom mixture and fold over. Place on prepared baking sheet and continue with rest of puff pastry. Place in oven and bake for 10 minutes or until the puff pastry is golden brown.
I served with a dipping sauce made of sour cream mixed with chopped cilantro, sliced green onions, hot sauce and lime juice.
Happy Cooking!
Missy
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