Due to lots of work for uni and other circumstances, I’m a bit late with my Christmas preparations this year. Nevertheless, I hope I can still inspire some of you with some easy and delicious Christmas recipes. Last week I shared a recipe for a delicious portobello Wellington. Something that is very popular among vegans this year, and once you try it you’ll probably understand why 🙂 Next up, I’m gonna share some easy combinations to make delicious oven snacks! The oven snacks have always been my favourite part on Christmas, but here in Belgium I’ve never found a vegan version yet. And because I didn’t want to miss out on oven snacks this year, I thought to just make some myself 🙂
For the oven snacks you basically just need vegan puff pastry. The stuffing you can variate with as much as you want. You can make all the combinations you like, and make them into different shapes and sizes. I chose to make three different kinds: tomato-pesto-mozzarella, herb cream cheese & smoked tempeh and mushrooms & garlic. The awesome thing about it, is that your omni friends and family probably won’t even notice they’re vegan 😉 Another proof that making a vegan Christmas menu doesn’t have to be complicated at all!
Now, there’s not much left to say, except for this: let’s put our Christmas leggings on, get in the kitchen and make some delicious Christmassy snacks! Happy holidays! ❤
- What do you need? (About 12 snacks)
– 1 roll of vegan puff pastry
– Mushrooms (about 4)
– 1 can tomato puree
– Vegan pesto (recipe over here)
– Vegan mozzarella
– Vegan herb cream cheese
– Smoked tempeh (or regular)
– Garlic powder
– Italian herbs
– Olive oil
– Salt and pepper
- How do you make it?
Preheat the oven at 200 degrees (Celsius). Take the puff pastry out of the fridge and let it adjust to room temperature.Cut the mushrooms into tiny pieces. Add olive oil, garlic powder, Italian herbs, salt and pepper. Stir through and set aside.
Add some garlic powder, Italian herbs, salt and pepper to the tomato puree and stir through. Cut the mozzarella into tiny pieces. Do the same with the tempeh.
Roll out the dough and cut into squares (about 6cm x 6cm). For the tomato-pesto: spread some tomato puree out in the middle of a square, spread out some pesto on top and finish off with two pieces of mozzarella. Pick the corners of the dough up and press together above the mozzarella, so you create a little “bag”. Press the open spots between the corners closed. Repeat four times.
For the mushroom-garlic: spread the mushroom-garlic mixture out on half of the dough. Fold the other side over the mushrooms and press the sides closed. Repeat four times.
For the tempeh-herb cheese: Spread the cream cheese out in the middle of the square and put some tempeh pieces on top. Fold closed like a little bag, just like the first kind.
Bake the snacks in the oven for about 15 minutes, or until the dough has turned golden brown. Enjoy all by yourself or with some good company! ❤