Veggie Puffs

Veggie Puffs


1/2 onion--diced

1 large sweet potato--cubed in 1/2 in. pieces

2 cups asparagus tips--cut into 1/2 in. pieces

8 oz. white mushrooms--cut into 1/2 in. pieces

1/2 jalapeño--minced

2 cloves garlic--minced

2 puff pastry sheets--store bought; thawed in fridge

olive oil

1 tsp - 1tbs Braggs liquid amino (or soy sauce/Tamari)

salt, pepper


*Prep all veggies. Preheat oven to 400 F. Add sweet potato. Drizzle with olive oil. Sprinkle with salt and pepper. Roast for ~20-25 minutes (or until tender), turning once.

*Add mushrooms to a large sauté pan with a drizzle of olive oil. Saute until tender. Remove from pan and set aside.

*In the same sauté pan, drizzle 1-2 tablespoons olive oil. Add asparagus and heat over medium high heat. Saute asparagus for ~5 minutes. Add onion, jalapeño, and garlic. Saute ~5-7 minutes, or until onion, jalapeño, and garlic are soft, but asparagus still has some bite. Add mushrooms and sweet potato; stir completely. Add Braggs and black pepper to taste. Remove from heat. Set aside.

*To assemble: cut each puff pastry sheet into 9 squares. Add a large spoonful of the veggie mixture to the center of each square. Pull up two diagonal corners and add to parchment-lined baking sheet. Brush with either egg wash or non-dairy milk (to keep it vegan). Bake ~20 minutes. Enjoy!