Vegan Spinach and ‘Ricotta’ Pies
Ingredients
2 X 300g packs of silkin tofu
one large onion diced
2 big bunches of silverbeet or 2 large bags of spinach
1/2 tbl spoon garlic powder
4 tbl spoons nutritional yeast
1 tsp dried or fresh herbs
2 tsp salt and 1/2 tsp pepper
3 sheets of pampers puff pastry
Method
Spinach and ‘ricotta’ pies before being folded, sealed and baked
Blanch the spinach or silverbeet and strain in sink to cool.
Fry the onion in a little oil, and if using silverbeet, finely chop half of the stalks, and fry them with the onion and a pinch of salt to help them sweat.
Drain tofu by either leaving in a sieve over the sink, or place it between two clean tea towels for a few minutes.
In a large mixing bowl, put tofu, nutritional yeast, salt and pepper, garlic powder, and herbs and mash with a fork or potato masher.
Add the onion and stalk mixture to the bowl.
Squeeze the blanched spinach until most of the liquid is out, then chop it up.
Add greens to the tofu mixture and combine.
Cut the pastry sheets down the middle to create long rectangles.
Put about 1 cup of filling at the top of each long rectangle as seen below.
Fold pastry over and seal edges around the square.
Sprinkle with chia, sesame or poppy seeds if you feel too.
Bake for 30 minutes at 190 until golden brown on top.