Vegan Stuffed Toaster Pastries

Serves 12

60 Minute Prep Time

By Morgan Shupe on September 22, 2015 , categorized in Breakfast, Snacks

Everyone’s favorite breakfast tarts get a protein AND greens upgrade with Vega Protein & Greens Chocolate. Make a large batch of toaster pastries on the weekend and then freeze. Then you can toast, frost and enjoy even on busy weekday mornings.

Ingredients

  • Pastry Ingredients :
  • 3 Tbsp oats, ground
  • 6 Tbsp boiling water
  • 2½ cups all-purpose GF flour
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup vegan butter or vegetable shortening, cold
  • 2 Tbsp apple sauce
  • 1-2 Tbsp cold water
  • ½ cup coarse sugar (for sprinkling on tarts)
  • Filling Ingredients :
  • 1 Tbsp coconut oil, melted
  • 1 melted dark chocolate bar, such as Vega® Maca Chocolate
  • 1 serving Chocolate Vega® Protein & Greens
  • ½ medium sweet potato, baked and then pureed
  • 1 tsp vanilla extract
  • Pinch of salt
  • Sweetener, if desired
  • Glaze Ingredients :
  • 3 Tbsp confectioners’ sugar
  • 1-2 tsp non-dairy milk

Preparation

  1. Make Pastry

    1. Combine oats with boiling water and set aside and let cool to room temperature.
    2. In a food processor, combine flour, salt, baking powder and vegan butter/shortening. Pulse until the mixture is the texture of pebbles the size of peas.
    3. Add in oats (make sure they are not hot), apple sauce and 1 tablespoon of cold water. Process until the dough is holding together. If too dry add in more cold water 1 teaspoon at a time.
    4. Remove dough from food processor and form into a two equal sized balls. Wrap tightly with saran wrap and refrigerate for 30 minutes to chill.
    5. Preheat oven to 350F and line 2 to 3 sheet pans with parchment paper.
  2. Make Filling

    1. In a double boiler, melt coconut oil and chocolate.
    2. Place in a food processor with sweet potato, protein and greens, vanilla extract and salt. Blend until smooth.
  3. Assemble Stuffed Pastries

    1. Once dough is chilled, liberally dust countertop with flour. Roll both doughs into 1/8th inch thickness.
    2. Using a cookie cutter or a butter knife cut 36-40 rectangles about 3 inches x 4 inches.
    3. Place half the rectangles on lined sheet pans. Spoon in filling (recipe below) leaving a ½ inch border.
    4. Brush a small amount of water around the border of pastry. Top each pastry with another rectangle and press down around border using a fork to seal the two pieces together. Make a small x in the top of the tart for ventilation.

    Optional: brush tarts with a small amount of water and sprinkle with sugar.

    1. If eating right away, bake for 20-25 minutes or until tarts are golden.
    2. If freezing, par-bake for 20 minutes. Let cool completely before flash freezing on sheet pan. Once frozen, store in an airtight container and reheat in toaster.

    Optional: Top tarts with glaze (recipe below) after cooking/reheating.

  4. Glaze

    1. Mix together confectioner’s sugar and 1 teaspoon milk. Add more milk if too think and more sugar if too thin.

Morgan Shupe

Morgan Shupe is a Vancouver chef, freelance recipe developer and regular contributor to Vega’s Expert Panel. Her amazingly delicious plant-based recipes for meals and smoothies are well-renowned at the Vega HQ kitchen—where she was formerly Vega’s Chef.

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