Powered byInfoNET

Triangles Stuffed with Tempeh and Mushrooms


300g of tempeh

500g of mushrooms


Handful of chopped parsley

Pack of whole vegan crust

Fat of choice

Lemon juice

Olive oil

Salt and pepper




Buy vegan crust.
Cut tempeh into slices and fry in fat. I also choose to fry in olive oil on both sides. Carefully sprinkle with salt and set aside. When slightly cooled, you can cut each piece of tempeh ​​into three or four smaller slices.
Remove leek's outer layer, cut the green part, cleave it up and rinse well under cold running water to wash out all remains of dirt between layers. Then cut it into thin slices and fry in olive oil on medium or low heat.
Clean mushrooms, cut them into slices and fry in fat. Immediately sprinkle with salt and pepper as you put them in the pan. Fry the mushrooms in 2-3 rounds so you don't overload the pan. When the liquid is evaporated, they're done.
Mix tempeh, mushrooms, leeks, parsley and lemon juice. Taste the mixture, and if necessary, adjust the seasonings. Now begin making the triangles. Place crust on the counter and spread the fat (I melted coconut oil to get super crunchy effect).
Add 2 tablespoons of the mixture. Fold crust on one half lengthwise in order to cover the filling. Place triangles on a baking sheet and bake in the oven at 180 degrees until they get a nice color. It took me 20 minutes. Make sure that you don't burn the triangles - at first, they look as if they're not baking, and then they rapidly begin to change color.
These triangles are ideal for appetizers, finger food, picnics or as a main dish with a large salad.

Source: Fresh.hr. The recipe has been prepared by Marko Ćustić. It is a property of Fresh.hr and further copying is not allowed.

Photo: Fresh.hr

Other Recipes