“Meat” Puffs a la Syl

“Meat” Puffs fresh out of the oven

I love being vegan.  I love the food, and honestly, there are not too many things that I miss from my pre-vegan days.  If I were to list the few things that I do miss, they would all come from my childhood memories – delicious things that my mother made that were most definitely not vegan.  I have tried over the past few years to recreate these recipes.  Some are just not happening – like her delicious clam dip.  Big sigh!  But that’s okay, because I am having lots of success with other ones.  For example, this recipe for “meat” puffs.  I would make the original ones with my mom every year for Thanksgiving.  We would make a huge amount, she would leave them on a hot tray, and we would devour them all day long.  Yummm.  They were so great!  I must admit that I had forgotten about these puffs until very recently when I was perusing my mother’s recipe box, wondering what else I could veganize.  I have to say they came out perfectly, and, even if my memory is not serving me well and they are different from the original, these are awesome in their own right.  Maybe one day I’ll get that vegan clam dip…

“Meat” Puffs a la Syl

  • I large onion, diced
  • 4 cloves garlic, minced
  • 1 T evoo
  • 2 – 8 oz cans water chestnuts, diced
  • 1 not-beef bouillon cube (I love Edward & Sons)
  • 3 T vegetable broth
  • 2 pkgs boca crumbles
  • 1 pkg puff frozen puff pastry

Defrost puff pastry at room temperature for 40 minutes.

Preheat to 350.

In a large skillet, saute onion and garlic in oil over medium high heat until translucent.  Add water chestnuts and frozen crumbles and cook a few minutes more.  Meanwhile, place the bouillon cube and broth in a small, glass bowl and microwave for 60 seconds. Stir well.  Add the broth mix to the pan and cook, stirring, for 5 minutes more.
Once the pastry is defrosted, roll out to thin a bit.  Then cut into 2-3 inch squares.  Place 1 T filling in the center of each square and fold the corners in to create a square puff shape.  Place seam side down on a lightly sprayed baking sheet and bake for 15 minutes.  Makes about 20 puffs.

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