Earlier this week, I went to a potluck and made a vegan wellington to bring with me. Everyone loved it, but that recipe is not mine – came from the wonderful people over at Tasty. After making it, I had a sheet of puff pastry left that I needed to use up, as well as some various leftovers that were sitting in my fridge, just waiting to be used.
So…I made some “Taco Pockets”. I don’t know if Taco Pockets are actually a thing, but…they are now! In the process, I made a cooking video – mostly because I wanted to try making one!
Here are the ingredients I used:
1 sheet of puff pastry
1 1/2 cup of Gardein beefless ground
1/2-1 cup of Diced Tomatoes (and their juice)
1 tsp Chili Powder
1/2 tsp cumin
1/2 tsp dried oregano
2 tsp chopped cilantro
salt & pepper to taste
Optional: I added some homemade nacho cheese sauce that I had on hand (recipe from the Oh She Glows Every Day cookbook)
Vegan cheese shreds (I used Daiya)
Serve with salsa, vegan sour cream of your choice, and diced avocado. This was a really easy and very, very tasty recipe – it made 6 taco pockets, I ate 4 in one sitting and the last two for lunch the next day. I hope you’ll give them a try!