Difference between revisions of "Carrot and Chick Pea Soup"
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* 1 Box [[puff pastry]]* | * 1 Box [[puff pastry]]* | ||
| − | == | + | == Procedures == |
# In a medium skillet saute [[leek]]s until wilted. | # In a medium skillet saute [[leek]]s until wilted. | ||
# Add [[Mushroom]]s and continue to cook until [[Mushroom]]s are done, 5-7 mins. | # Add [[Mushroom]]s and continue to cook until [[Mushroom]]s are done, 5-7 mins. | ||
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[[Category:Puff pastry Recipes]] | [[Category:Puff pastry Recipes]] | ||
[[Category:Soy milk Recipes]] | [[Category:Soy milk Recipes]] | ||
| − | [[Category:Vegan | + | [[Category:Vegan recipes]] |
Latest revision as of 10:00, 15 July 2012
Description
Always check the ingredients to make sure the product is vegan.
Ingredients
- 2 1/2 Cups Sliced Mushrooms
- 1 Bunch leeks Washed Well and Sliced into Rounds
- 1 Tbsp flour
- 1/2 Tsp salt
- Fresh Ground black pepper
- 3/4 Cup soy milk
- olive oil for Sauteing
- 1 Box puff pastry*
Procedures
- In a medium skillet saute leeks until wilted.
- Add Mushrooms and continue to cook until Mushrooms are done, 5-7 mins.
- Add flour and mix in so that all the vegetables are coated.
- Add soy milk and stir until the soy milk has thickened (1-2 mins).
- Roll out puff pastry into a 1/4" thick rectangle.
- Using a pizza slicer, cut into squares.
- Put cooled filling into the centre of each square and fold into shapes.
- Bake at 400° for 30 mins.
