Photo by: Jasmine Briones
Thanksgiving is next week… where has the time gone? Last year, I collabed with my home girls Jasmine of Sweetsimplevegan and Yvonne of Yvonne’s Vegan Kitchen (formerly My Eclectic Kitchen). This year, we each made a dish for you to share at your vegan Thanksgiving feast with your loved ones. They are not only simple, satisfying and delicious, but all cruelty-free so you can enjoy a compassionate Thanksgiving meal.
For my contribution to our Thanksgiving spread, I wanted to make something easy for guests to enjoy. I love puff pastry in both sweet and savory foods so I went in that direction. A great alternative to meat are mushrooms so I used a mix of portobello and crimini.
Jasmine created a spin on the traditional stuffing and used an everything bagel! Yeah you read that right…EVERYTHING BAGEL STUFFING!! Full of veggies, love and everything nice. You can find the full recipe to Jasmine’s Everything Bagel Stuffing on her blog sweetsimplevegan.com or simply click on the photo below.
Yvonne created something sweet for us and made a Mixed Berry Cobbler with Pumpkin Sugar Cookie Crust. Now that’s a Thanksgiving dessert! You can find the full recipe to Yvonne’s cobbler on Yvonnes Vegan Kitchen or simply click on the photo below.
Makes about 24 tartlets.
1 pack puff pastry (2 sheets)
2- 8oz crimini mushrooms
2 portobello mushroom caps
6 oz. cooked chestnuts, finely chopped
1 shallot, minced
2 tbsp extra virgin olive oil
1/2 cup sweet Marsala wine
1 tbsp Tamari (optional)
2-3 cloves garlic, minced
3 sprigs fresh thyme
1 sprig fresh rosemary, finely minced
salt and pepper, to taste
Maple leave (or any autumn themed) cookie cutter
1.) Fully thaw puff pastry in room temperature for 35-40 minutes. Do not attempt to unfold until full thawed out.
2.) Wash and de-stem mushrooms and finely mince. In a large pan on medium high heat, add oil and saute mushrooms, shallot and garlic for about 5 minutes. Add chestnuts, rosemary and sprigs of thyme and give a light stir. Add Marsala wine and bring to a light simmer for another 5 minutes until most of the liquid is dissolved. Mixture should reduce in size by half. Discard thyme sprig. Set aside.
3.) Pre-heat oven to 400 degrees. Roll puff pastry out to 1/2 inch . Cut 3X3 squares and place each square in a cupcake pan. Fill cups with 2 heaping tablespoons of mushroom filling and press down mixture to secure.
4.) Cut out maple leaves using extra puff pastry. Place one on top of each tartlet cup. Bake for 10-15 minutes until golden brown and flaky. Best served warm.
**Note: There will be extra mushroom mixture.
Have a safe and Happy Thanksgiving!!