Vegan African-Inspired Flaky Pockets
Introduction
Tonight's dinner brings a flaky delight to your table with our Vegan African-Inspired Flaky Pockets, filled with spicy lentils and vegetables. This dish is a perfect blend of hearty fillings encased in a crispy, golden pastry, ideal for a cozy evening meal.
Ingredients
- 1 cup red lentils
- 2 cups vegetable broth
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp turmeric
- Salt and pepper, to taste
- 1 package vegan puff pastry, thawed
- 1 tbsp olive oil
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, bring the vegetable broth to a boil and add the red lentils. Cook until lentils are tender, about 15 minutes.
- In a skillet, heat olive oil over medium heat. Add onion, garlic, carrot, and bell pepper. Sauté until vegetables are softened.
- Stir in cooked lentils, cumin, paprika, turmeric, salt, and pepper. Cook for an additional 5 minutes.
- Roll out the puff pastry and cut into squares. Spoon the lentil mixture onto the center of each square.
- Fold the pastry over the filling to create a triangle shape and press the edges with a fork to seal.
- Place the pockets on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden and flaky.
- Garnish with fresh cilantro before serving.
Serve these warm, flaky pockets fresh out of the oven with a side of tangy chutney or a cooling vegan yogurt dip for a satisfying, delicious meal that's sure to impress.
Nia
Nutritionfacts | Calories: 250 per serving, Fat: 15g, Carbohydrates: 25g, Protein: 8g |
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Preparation Time | 1 hour |
Allergy Information | Contains gluten and possible traces of nuts in the pastry |