Gord originally made these on our ski trip to Manning park last year. I couldn’t for the life of me remember how he made them. So instead of asking him, like a normal person, I brought up Vegan sausages to Kelowna and asked if we could make them, and yayyy we did! We ate these for lunch with our quick vegan pea soup (link attached) and it was perfect. I may have had 1 or 2. Or 3. Fine, I ate 4. They’re vegan so they’re healthy, right? Kidding kidding, this is the comfort food of vegan food, and it’s wonderful. I’ll have to work them off snowboarding tomorrow. We put the leftovers in the fridge and I fully intend on eating more before the day is through. These puffs will please both vegans and the carnivores in your life. They will last in the fridge covered, for around 4 days. They’re delicious cold or hot!
We cheated and used store bought puff pastry, because who the heck makes their own? These are ridiculously easy, everything is put together in the food processor, bzzzzz bzzz bzzzz blended and done! Stuffed into rolled puff pastry and baked until brown and cripsy and flaky! Perfection.
These would be a great appetizer, you can make small, little mini ones for a nice canape! Or you could make them bigger and make them meal sized and served with salad for dinner would be deliissshhhh. If these things were to hit the streets, they would be forgetting about crack. Actually we could clean up Hastings street with these, but I think we’ll keep them for ourselves. Selfish selfish.
As with our soup, wine is necessary, although not in the recipe, still very important. And I think I mentioned this in my vegan pasta sauce recipe, but what’s everyone’s deal with vegan meat? This stuff is delicious and aready has spices so it cuts out the middle man. I prefer these over sausage rolls because as many of you know, meat makes me sick (TMI?) and these are 100% beak and hoof free (unlike a lot of sausage/hot dogs). Also they are not greasy, so the puff pastry stays nice and crisp and flaky. As a sidenote, my uncle Gord is helping me write this post, it’s called teamwork. As a bonus, we didn’t light anything on fire!
Stay tuned for some more vegan recipes this week – I think we have risotto coming tonight – drool – and some stuffed jalapenos – also drool. Anyways, I’m gonna continue sipping my early afternoon wine (I’m on vacation afterall) and maybe eat another one of these babies. I hope you all enjoy these as much as we do!
Vegan Triangle Puffs
- 1 medium onion, cut into chunks
- 1 package vegan italian sausages (4 sausages)
- I cup kalamata olives, pitted
- 5 tbsp. sundried tomatoes
- 1-2 tbsp grapeseed or olive oil (to blend)
- 4 sheets puff pastry, thawed
Put onion, sausage, olives and sundried tomatoes in food processor. Double check your olives for pits before you put them in, otherwise it will ruin your food processor and put sharp shards in your mixture! Pulse until everything is blended and finely chopped and mixed well together.
Slowly drizzle oil into food processor until mixture turns into a thick paste like, maleable mixture.
Once mixture is done, take your puff pastry sheet (or roll out yourself so it’s nice and thin, and cut puff pastry into 8 squares (these make nice side dish sizes). If you’re making them for a main dish, only cut them into four, or you can cut the pastry even smaller if you want mini ones.
Put about 1 tbsp. of filling in middle of puff pastry. Take some water and wet the edges of puff pastry slightly. Fold the top corner of the pastry over and crimp with a fork.
Place triangles on a baking sheet lined with parchment paper (hey did you know that the parchment that comes in the sheets of puff pastry can be used to bake on? Save having to use your own).
Bake at 375 fht. for 15-25 minutes, or until golden brown on the top. Just keep an eye on them!
Serve hot, warm or cold with mustard.