• Half of 1 bag Butler's Soy curls
• 1 cup frozen broccoli
• Puff Pastry (v)
• Butter (v)
• 1 Not Chicken bouillon cube
• Cashew cheez sauce:
• 1 cup raw unsalted cashews
• 1/4 cup nutritional yeast
• plant based milk
• 2 slices or 1/3 cup vegan cheddar cheese
• 1 tsp lemon juice
• Salt, pepper, garlic powder to taste
1.
Set your puff pastry out to thaw to room temperature.
2.
Begin by prepping the soy curls- fill a pot with water (just enough to cover the contents of half the bag of curls), bring to a boil. Add your bouillon cube. Once boiling, add the soy curls and turn off the heat. Allow to sit and re-hydrate for 10-15 minutes. Once done, drain and squeeze out excess moisture once cooled.
3.
Meanwhile, in a small sauce pan bring 1 cup of water to a boil. Add your cashews, boil until softened, about 5-10 minutes. Remove from heat. Drain and add to a blender along with 1/2 cup unsweetened plant milk, nutritional yeast, and vegan cheese. Blend until smooth, return to the small sauce pan on low heat. Add lemon juice, and spices to taste.
4.
Preheat oven to pastry package instructions. Roll out dough and form each sheet into 4 round balls. Roll out, add a generous layer of cashew cheez, broccoli, and soy curl 'chicken', add salt and pepper to taste. Close the pastry, sealing with a bit of water if needed. Brush pockets with melted butter and bake in the oven to pastry package instructions, or until golden brown. Enjoy!